These soft and sweet butter coconut buns are super easy to make with my step-by-step pictorial to guide you! This is the only sweet bun dough recipe you’ll need. Fill with your favourite sweet and savoury fillings. Double or triple to make a large batch for any picnic or tea party!
Last weekend, I posted these on Instagram, and as promised, I’m following up with the recipe for these truly delicious, pillow-soft, sweet bread buns with melt-in-your-mouth, butter coconut filling! I’m super excited to share this no-fail, master bun dough recipe, which is essentially the exact recipe I learnt to work with in my course training, courtesy of culinary school.
Naturally, we trained to work with, and process large batches of dough for commercial production, but I’ve scaled down the recipe here to yield the typical quantities home bakers are likely to work with. Yayyy! For you, and for me too. Because, I’m a home baker at heart. Because we’re a family of two on most days, so there’s only SO much hubs and I can eat. Because we live in Singapore, where it’s warm and humid, and bread can go stale very quicky, so I like to make just enough for two to three days, tops. But most of all, because this is so easy to make (no need to bake ahead and freeze, though you could always do so), why not enjoy these buns as fresh as they come, in a couple of hours!
You can use this soft bun dough recipe to wrap just about any sweet or savoury filling that can hold its shape or form at room temperature. I’ve used this with my favourite bun fillings which include red bean paste, coconut jam (kaya), cranberry cream cheese , egg tuna mayo, curry potato chicken, spiced chilli sardines, and char siu (roast pork). This recipe can be easily doubled, tripled, quadrupled to make large batches for a large picnic party, for instance.