Description

These Asian Coconut Custard Buns are soft, fluffy, and filled with a luscious coconut custard, making them the perfect delightful homemade dessert treat. The buns feature a rich coconut custard filling infused with the warm aroma of vanilla, complemented by a tender bread dough and a golden honey glaze with toasted coconut flakes.

Ingredients

Scale

For the Custard

1 can Full Fat Coconut Milk (substitute with regular milk if desired)
1 piece Vanilla Bean (can use 1 tsp vanilla extract as substitute)
4 large Egg Yolks (no replacements recommended)
1/2 cup Granulated Sugar (can substitute with coconut sugar)
1/4 cup Corn Starch
2 tablespoons Unsalted Butter (use margarine as substitute)
1/2 cup Unsweetened Flaked Coconut (can substitute with shredded coconut)

For the Dough

3 cups Bread Flour (can substitute with all-purpose flour)
1 packet Instant Yeast (active dry yeast can be used)
1 teaspoon Salt
Warm coconut milk (quantity as per tang zhong and dough recipe)
1 Egg (for dough)
Water (for tang zhong)

For Glazing

1/4 cup Honey (maple syrup as alternative for vegan)
Egg wash (for brushing; usually 1 beaten egg)

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Instructions

Prepare Coconut Custard: In a saucepan, heat the full fat coconut milk with the split vanilla bean until fragrant. In a mixing bowl, whisk together the egg yolks, granulated sugar, corn starch, and a pinch of salt. Slowly combine the hot coconut milk into the egg mixture, stirring constantly. Return to saucepan and cook over medium-low heat, whisking continuously until the custard thickens. Remove from heat, stir in unsalted butter and toasted flaked coconut. Cover and chill overnight for best results.
Make Tang Zhong: Combine bread flour, water, and some coconut milk in a saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and let cool to room temperature.
Prepare Dough: In a mixing bowl, combine bread flour, instant yeast, sugar, and salt. Add warm coconut milk, tang zhong, and one egg to the dry ingredients. Knead the mixture for 10-15 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1-2 hours.
Shape Buns: Punch down the risen dough and divide into six equal portions. Roll each portion out into a circle. Spoon a generous amount of chilled coconut custard onto the center of each circle. Fold the dough to encase the filling and carefully seal the edges. Place each bun seam-side down on a baking sheet lined with parchment paper. Cover and let rise again until puffy.
Bake: Preheat the oven to 350°F (175°C). Brush each bun lightly with egg wash to give a golden finish. Bake for 20-25 minutes until buns are golden brown and cooked through.
Finish: Immediately brush warm buns with honey to glaze. Sprinkle with additional flaked coconut for texture and flavor. Allow buns to cool slightly before serving.

Notes

Chilling the custard overnight enhances flavor and texture.
You can substitute coconut sugar for granulated sugar for a lower glycemic index.
Use all-purpose flour if bread flour is unavailable, though texture might slightly differ.
For a vegan version, use margarine or coconut oil instead of butter and maple syrup instead of honey for glazing.
Ensure the dough is not too warm when adding yeast to prevent killing it.
Do not skip the tang zhong step as it helps keep the buns soft and fluffy.