COCONUT BUNS (CHINESE COCKTAIL BUNS)
Coconut buns, or cocktail buns (chicken tail buns) are a favorite at Chinese bakeries. This recipe is soft, fluffy, authentic, and incredibly easy to make.
Provided by Sarah
Categories Bread and Pizza
Time 3h15m
Number Of Ingredients 19
Steps:
- Start by making the bread dough, and be sure your ingredients are at room temperature. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer at its lowest setting.
- Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. (Note: if you're in a humid climate, and the dough is too sticky, add more flour ¼ cup at a time until the dough comes together). After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to about 1.5X its original size.
- Meanwhile, prepare the filling by thoroughly combining all the filling ingredients in a bowl. Set aside.
- After the bread dough has proofed for an hour, put the dough back in the mixer and knead slowly for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces.
- Flatten each piece of dough with your hands into a rough oval shape, about 4 inches long and 3 inches wide. Spread about a tablespoon of filling onto the middle of the dough, and roll it into a cigar, tucking the ends under the bun to completely seal the filling in. We like this method because it evenly distributes the filling throughout the bun.
- Transfer the buns to a parchment-lined baking sheet and cover with a clean kitchen towel. Allow to rise for another 45 minutes to an hour.
- Preheat your oven to 350 degrees. For the topping, mix together 1/3 cup cake flour, 3 tablespoons softened butter, and 4 ½ teaspoons caster sugar, and transfer to a piping bag or small zip top bag with a small corner cut off. Set aside.
- Once the buns have risen, brush with egg wash. Pipe two stripes of your topping mixture onto each bun, and sprinkle each with sesame seeds. Bake for 15-17 minutes until golden. Remove from the oven and brush with the sugar syrup.
Nutrition Facts : Calories 389 kcal, Carbohydrate 49 g, Protein 9 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 401 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
COCONUT BANANA BREAD
White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
COCONUT BREAD
Toast this sweet bread and serve it with homemade pineapple jam.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Yield Makes 1 loaf or 8 slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees Fahrenheit. In a bowl, combine the flour, baking powder, salt, and sugar. Add the egg and vanilla and mix. Add the milk and coconut and mix until well combined. Put in a small greased loaf pan. Bake for 1 hour, or until the bread is springy to touch. Remove from the oven and let cool in the pan for 5 minutes. Turn the bread out onto a wire rack to cool before slicing.
COCONUT BREAD
I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.
Nutrition Facts :
TROPICAL COCONUT BREAD
Having a Luau party? Then this is a must but, you'll want to make this throughout the year. The smell alone will get your significant other to release their grip on the remote, the kids will drift out of their bedrooms and the neighbors might come knocking. I dare to say, this might even be an aphrodisiac! It's great alone but if you're adventurous, slice some strawberries on it or drizzle chocolate syrup over it and top it with some whipped cream.
Provided by QTPetootie
Categories Quick Breads
Time 1h20m
Yield 8-10 slices per loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Grease and flour two 9 1/2" x 5 1/2" loaf pans.
- Do not use a mixer with this recipe.
- Use a spoon or spatula and stir by hand.
- In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well.
- In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well.
- Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist.
- Stir in shredded coconut.
- Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.
COCONUT BREAD II
I got this recipe from my mother-in-law. Even people who don't like coconut love this sweet, yummy bread.
Provided by JEMR2
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
- Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 488.2 calories, Carbohydrate 60.2 g, Cholesterol 62.8 mg, Fat 25.3 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 8 g, Sodium 212.6 mg, Sugar 35.1 g
COCONUT-SCENTED BROWN BREAD
This is a hearty bread loaf with a coconut scent that no one places as coconut because they do not expect coconut in bread. The coconut, as it often does, seduces one to try to figure out what that flavor is!
Provided by Chef Lindsay Williambrown
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 5h35m
Yield 24
Number Of Ingredients 9
Steps:
- Mix 8 cups whole wheat flour, yeast, coconut sugar, and salt with a fork in a bowl. Mix in coconut oil with your hands until well distributed and flaky. Mix in 4 1/2 cups water. Mix in remaining 1/2 cup plus 1 tablespoon water until dough has a moist, spongy consistency.
- Divide dough into 2 pieces. Shape each piece into a ball.
- Dust 2 large bowls with 1 tablespoon flour. Place 1 ball of dough into each bowl. Cover with plastic wrap. Place in a warm place to rise, 4 to 20 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 loaf pans with cooking spray.
- Punch dough down gently and shape into loaves. Place loaves in the prepared pans. Snip top with kitchen scissors to create spiky tops.
- Bake in the preheated oven until top is golden brown and bottom sounds hollow when tapped, about 30 minutes. Turn off oven and leave loaves inside, about 15 minutes. Remove from pans and let cool for 30 minutes. Cut into 12 to 16 slices per loaf.
Nutrition Facts : Calories 160.9 calories, Carbohydrate 30.1 g, Fat 3.1 g, Fiber 5.1 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 197.9 mg, Sugar 0.7 g
BAJAN COCONUT BREAD
Provided by Regina Schrambling
Time 1h15m
Yield One loaf
Number Of Ingredients 9
Steps:
- Using an icepick, pierce the three soft spots on the coconut. Drain the liquid and store in the refrigerator. Break the coconut into chunks and grate the flesh into a small bowl. You need at least 1 cup; more is even better.
- Heat the oven to 325 degrees. Grease a 9-by-5-inch loaf pan.
- In a small bowl, stir together the flour, baking powder, salt and coconut flakes.
- In a large bowl of an electric mixer, cream 1/2 cup of the sugar with the butter until light and fluffy. Beat in the eggs, then the vanilla.
- Measure out 1/4 cup of the coconut milk and combine it with the milk. Add the liquids to the egg mixture, alternating with the dry ingredients and stirring just until all the ingredients are blended. Spread into the prepared pan.
- Sprinkle the teaspoon of sugar over the dough and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack before slicing.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 146 milligrams, Sugar 2 grams, TransFat 0 grams
COCONUT BUN/BREAD
yummy.. for coconut lover. i loved the coconut filling i can eat it by itself without the bread yumm. my husband loves this.. i recommend to use electric mixer because this is super sticky but worth it if u try my dough recipe. u can use your own dough recipe.
Provided by smilingface2008
Categories Yeast Breads
Time 2h30m
Yield 12 buns, 12 serving(s)
Number Of Ingredients 15
Steps:
- mix yeast with the 1/4 cup warm water with 1 tsp sugar let stand for 5 minutes till foamy.(yeast mixture).
- in another bowl mix milk and and melted butter. (butter/milk mixture).
- slowly pour half of the milk/butter mixture to the yeast mixture continue beating. add the flour ,alternate with milk/butter mixture. set aside (1/2 cup flour for shaping the dough).
- then add 4 tbs sugar beat for 1 minute then last the salt.
- beat till smooth 2 to 3 minutes.
- put on oil bowl and cover with cloth. let rise for 1 hour till double bulk.
- after 1 hour punch down the dough shape into balls( this dough is very sticky u can use now the 1/2 cup flour for shaping) and filled with coconut filling. i use 2 tbs spoon.
- let rise for another 30 minutes to 40 minutes till double bulk.
- bake for F350 for 30 minutes before baking brush with egg wash (egg wash 1 egg+tbs water or milk+butter).
- COCONUT FILLING.
- boil water and sugar in a saucepan.
- add the flour until dissolve.
- add the coconut flakes cook until little dry( not too dry ok).
- then add margarine or butter.
Nutrition Facts : Calories 260, Fat 10.5, SaturatedFat 7.5, Cholesterol 31.8, Sodium 147.9, Carbohydrate 37.2, Fiber 2.1, Sugar 11.1, Protein 4.9
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- In the bowl of a stand mixer fitted with the dough hook attachment, add ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Turn the mixer on to the lowest setting to bring the dough together. Knead on low speed for 15 minutes. If needed, turn off the mixer to bring the dough together with a rubber spatula.
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