These Chinese bakery inspired Coconut Buns are made from an incredibly rich, buttery, soft, and slightly sweet brioche bread, laced with ribbons of sweetened coconut filling and dotted with raisins.
These coconut brioche buns are inspired by Chinese coconut buns that you can find at Asian grocery stores or bakeries, but much richer. If you haven’t tried them before, now is your chance!
I promise you the homemade version of this Asian coconut bread tastes incredible, especially since they’re made with brioche dough. If you need more reasons to make them, here’s why:
Chinese Coconut Buns With Step By Step Photos
As always, you can find the full list of ingredients and quantities in the recipe card at the bottom of this post. Below are some notes and substitution tips:
Allow all of your refrigerated ingredients to come to room temperature before you start. You can also make these buns using milk bread, which will be less rich but still extremely soft and fluffy.
Stir active dry yeast into room temperature milk and let it bloom for about 10 minutes, the mixture should puff up. If using instant yeast, do the same to hydrate the yeast and make sure it is working.
Whole Wheat Cinnamon Raisin Bread
In the bowl of your stand mixer, add the three eggs and lightly beat them until foamy with a hand whisk or the balloon whisk attachment. Add the bloomed yeast mixture and the dry ingredients to the egg and yeast mixture.
Use the dough hook to knead on low speed for 15 minutes. Check occasionally to see how your dough is looking, if it is too dry, sprinkle in the remaining 1 tablespoon of milk. By the end of 15 minutes, the dough will pull away from the side of the bowl but may still stick to the bottom.
Leave the mixer on low speed and add the softened butter, a few pieces at a time, allowing the butter to incorporate into the dough before adding more. This will take about 10 minutes. Then let the mixer knead for another 10-20 minutes or until the dough mostly pulls away from the side of the bowl.
Cinnamon Raisin Bread Recipes
Scrape the dough out of the mixing bowl onto a lightly floured work surface and shape it into a smooth ball by folding it over itself several times. The dough will be very soft and may be a bit sticky. Refrain from adding more flour to it because that can dry it out.
Note: due to high hydration (high water content in the dough), this brioche dough is very slack, which makes the bread soft and moist after baking. Only add flour for shaping and rolling if you absolutely need it.
Once shaped into a smooth ball, place the dough ball into an oiled bowl, cover, and let rise in a warm place for 1 hour. At this point, you can either let the dough rise in the fridge overnight or continue at room temperature until at least double in size.
Raisin Bread Recipe
Tip: using oil on your hands and the counter instead of flour while shaping the dough will help with sticking and also prevent you from adding too much flour which can dry out the bread. However, this dough has a lot of butter so it shouldn’t stick to your hands very much.
Tip: if you don’t have a food processor, you can just mix the filing by hand. I like using the food processor because it blends the filling a bit smoother but either way will work. If not using a food processor, choose a more finely shredded coconut.
If you let the dough rise in the fridge overnight, you’ll need to let it come to room temperature before working with it the second day.
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Scrape the dough out onto a lightly floured countertop, and divide into 6 equal portions. Knead each one into a ball and let them rest for about 15 minutes. This is to allow the gluten to relax, which will make it easier to roll them out.
Roll each ball out into a rectangle, about 4”x6”. Spread 3 tablespoons of coconut filling on top of the dough as evenly as possible and roll it up into a small log.
Cut the log in half, lengthwise leaving about half an inch intact at one end. Twist the two sections into a braided bun. Press a few raisins into the exposed filling. Place the buns on a parchment lined baking sheet with about 2” space in between and allow to rise until at least doubled in size and supple looking, about 1-2 hours.
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Preheat oven to 350°F, apply egg wash on any exposed part of the dough and bake until golden brown, about 15 minutes.
For more FAQs and troubleshooting tips for brioche dough, you can check out my other post on how to make brioche bread.
These are very similar but not the same as Chinese cocktail buns which have an oval shape and the coconut filling is encased within the buns.
Dilkush/coconut Raisin Stuffed Bun
Yes, you can make the dough the day before, I’ve written this into the recipe. You simply stop at the first rise and allow the dough to rise overnight. The next day, you’ll make the filling, shape the dough into buns and move on to the second rise and bake.
The dough can last in the fridge for up to 2 days. So you don’t have to make the buns immediately the next day if you don’t have time.
Sure, you can. There is only about 2 – 3 tablespoons of milk used in the bread dough. You can certainly substitute it with coconut milk if you wish.
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To serve leftover buns or cold buns, I find it is best to toast them in the oven for about 3-5 minutes at 350°F to warm them up. This will soften the inside and crisp up the crust.
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This post may contain affiliate links. For more details on how we utilize affiliates, ads, and sponsored contents, see our full disclosure policy. Thank you for your continue support, which enables us to keep bringing you delicious recipes, at no extra cost to you.These soft and fluffy twisted coconut buns are made using milk bread dough. The dough is braided together with shredded coconut, raisins, and cinnamon for sweet and tasty snack!
I miss my weekly trips to Asian bakeries to fill up on fluffy sliced milk bread, cheddar hot dog buns, and an assortment of sweet rolls.
Since most of these bakeries are still closed or have limited bread production, I’ve sought out to make some of my favorite breads.
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These soft and fluffy bread buns are made with a milk bread dough. The secret to soft and fluffy milk bread is the use of tangzhong.
This Japanese Milk Bread is consistently one of my top three most popular recipes. It is where I first introduced the tangzhong water roux method.
I get many questions and complains regarding the amount of the tangzhong used in bread recipes. Tangzhong is usually cooked stovetop. It is difficult to heat up a small batch stovetop.
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The dough starter is a mixture of flour, milk, and water heated together to a form a thick paste. Once cooled, this paste is mixed with the remaining dough ingredients to create an easy to work with, very forgiving dough.
. Stir contents together. The mixture will not be smooth. Simply stir everything together as much as you can. It will smooth out as it heats up.
Remove from microwave and stir contents together. The mixture will have thickened. Stir and break up any large clumps of flour. Then, return to microwave and heat for another 20 seconds at full power.
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Remove from microwave and stir together. Return to microwave and heat for another 10-15 seconds until mixture is smooth and has thickened to the consistency of mashed potatoes.
If you have NEW active dry yeast, there is no need to proof it first (regardless of what the package directions say). However, if you don’t know how old your active dry yeast is, you should activate it in warm liquid to ensure it is still alive.
Keep in mind, active dry yeast takes a little longer to rise and proof compared to instant yeast. Keep an eye on the proofing dough. Let rest until doubled in volume.
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Yeast thrives in warm, humid environments. For home use, I suggest finding the warmest place in the house. Perhaps it’s the garage, over the microwave, or beside the refrigerator.
Covering the resting dough with plastic wrap helps to trap in the heat created by the live yeast, thus creating a nice warm environment.
Yeasted dough rise best at a room temperature of 75 degrees F. Avoid direct sunlight. Keep the dough in a relatively dim area.
Whole Wheat Cinnamon Bread For Bread Machine ⋆ 100 Days Of Real Food
Place assembled coconut buns on a parchment lined baking sheet. Six buns will fit perfectly when arranged on an angle on a 3/4 sheet pan (15″x 21″ baking sheet
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