Cocktail buns are soft rolls filled with coconut and can often be found at Chinese bun shops. This recipe takes advantage of my Thermocook‘s kneading and heating functions which allow  me to set exact temperatures to first make the water roux, then knead the dough and also mix and heat the filling for me. In the absence of a Thermocook or similar kitchen cooking aid, you can, of course use a dough mixer and heat the other steps separately in saucepans, though you’ll need a thermometer for the water roux which should be at 65°C.

Watch the video here –

Cocktail Buns Recipe

INGREDIENTS:

For the cocktail buns –

• 1 cup water
• 2 Tbsp plain flour

• 1/3 cup sugar
• 1/4 cup butter
• 2 1/2 cups plain flour
• 1 tsp yeast (active dry)
• 2 Tbsp powdered milk

• 1 egg
• 1 cup plain flour

For the filling –

• 1/2 cup butter
• 1 cup sugar
• 1 cup powdered milk
• 2 cups desiccated coconut
• 1 cup plain flour
• 3 Tbsp water

METHOD:

I used the Thermocook dough attachment for this recipe.

For the cocktail buns –

1. Pour 1 cup of water and add 2 Tbsp plain flour. Set 3 mins at Speed 2 at 65°C.
2. Add sugar, butter, yeast, powdered milk and 2 1/2 cups plain flour. Set 1 min at Speed 3 .
3. Add 1 egg and another cup of flour. Set 3 mins at Speed 3. (Add more flour if needed).
4. Rest in warm place for 30 mins.

For the filling –

1. Mix all filling ingredients and set 5 mins at Speed 3 at 55°C.

To make the cocktail buns –

1. Divide dough into 16 portions.
2. Flatten each piece. Add 2 Tbsp of filling, seal edges and then turn around so seal is at the bottom.
3. Shape into oblong rolls. Brush with egg and sprinkle with sesame seeds.
4. Rest in warm place for 45 mins. Bake at 190°C for 15 mins.

*This recipe will work in a Thermomix as well, using the dough setting for all steps.

Shoutout to Wacom for this terrific little device – it’s a notepad called a Bamboo Spark and I’ve been using it to take recipe notes as I work. They then magically appear online in the cloud and my assistant Cyan then grabs them for use in completing and publishing my online posts.

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