Butter coconut buns

One way to enjoy shredded coconut is in your buns. I  suggest  you use freshly shredded coconut at all times possible as to the dried desiccated ones that may sometimes be stale and hence spoil the dish.

Basic sweet dough for buns taken from Alex Goh's bread book

A
480g bread flour
120g plain flour
110g sugar
10g salt
20g milk powder
4tsp instant yeast

B
1 egg
300ml water

C
60g butter

In a mixer, with a hook attachment,mix all the ingredients in A in a big bowl
Add B and knead it to form a dough. Now add C and continue kneading till the dough is smooth.
Oil a big bowl and place the dough, covering with a tea towel. Let it prove for about an hour.
Punch the dough down and divide dough into 60g portion and roll into a balls and let it rest for 10 min.

Roll ball flat and put the filling (below) in and wrap it up to a ball again.

Roll the dough flat, about 14cm, folding it to half and half again.

Cut in the middle and pull it open so you can see the fillings.

Confused? Shape it any way you like.

Put in a tray and let it prove for another 45min.

Brush with egg wash and bake for 15 min at 190 deg.cel. till golden brown.

For the filling

60g soft butter

150g sugar

1 egg

150 fresh shredded coconut

Cream butter and sugar, add the egg and beat till creamy. Mix the coconut well and roll it to a 30g ball each and set aside.

enjoy your coconut butter bun...jue