← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 350 g Strong bread flour
• 40 g Sugar
• 5 g instant yeast
• ½ tsp Salt
• 1 Eggs, beaten (keep 1 tbsp for glazing)
• 170 ml lukewarm milk or coconut milk
• 35 g Butter, softened
• 100 g Desiccated coconut
• 70 g Sugar
• 40 g Butter, softened
• 1 Eggs, beaten
• 2 tbsp Milk
• 1 tbsp Sesame seeds

Method

1. Mix the flour, sugar, yeast and salt. Add the egg and milk and knead for 8–10 min until smooth, then knead in the butter until the dough is silky and stretchy. Cover and leave for 1 hour, until doubled.
2. Mix all the filling ingredients into a damp, sticky paste.
3. Knock back the dough and divide into 12. Flatten each piece, add a heaped spoon of filling, pinch closed and place seam-side down on a lined tray. Cover and prove for 45 min until puffy.
4. Heat the oven to 180°C (160°C fan, 350°F). Brush the buns with the reserved egg, scatter with sesame seeds and bake for 15–18 min until deep golden.
5. Cool on a rack for 10 min. For a shiny bakery finish, brush with a little sugar syrup while warm.

Tips

• A Hong Kong-style version shapes the buns into logs and pipes a flour-butter cross on top (cocktail buns).
• Contains wheat, egg and dairy. Wrapped well, they stay soft for 2 days.

Sources

Written in our own words after cross-checking these recipes:

Seasaltwithfood Sift & Simmer