chocolate coconut milk crisp bun

our bread basket this morning!

yes! again! i cannot get enough of this bread! the filling rather.. it’s so versatile you can try so many different variations…

Chocolate coconut milk crisp bun recipe (original recipe adapted and translated/中文食品: here)


Dough recipe
200g bread flour
3g yeast
40g castor sugar
2.5g salt
1 tbsp milk powder
20g unsalted butter
25g egg
140g milk
2 tbsp cocoa powder

60g unsalted butter
50g icing sugar
20g egg
50g milk powder
10g coconut cream powder
30g desiccated coconut

chocolate coconut milk crisp bun
– mix all ingredients (except butter) and knead till you get a soft dough
– incorporate butter and continue kneading till your dough is no longer sticky and is silky and soft
– proof till double in size
– meantime, prepare filling by creaming butter over a pot of simmering water
– add egg in 3 additions and ensure it is well incorporated before next addition
– add sugar, milk powder, coconut cream powder and desiccated coconut to mixture and mix well
– chill in fridge till you are using it
– punch dough down and divide into 5 portions. Rest dough for 15 mins
– roll dough into flat disc and wrap filling into dough. Seal seams well
– proof buns again till double in size and brush with egg wash and top with white sesame seeds (as desired)
– bake in 180 degrees C preheated oven for 20mins

Personal notes:
– i divided mine into 35g dough each
– proofing time was 1 hour (for both first and second proofing)
– as this recipe has a high liquid content, the dough is very very sticky. Please REFRAIN from adding flour.. you need to be very patient in kneading. As it has a high liquid content, it results in a very soft bun

chocolate coconut milk crisp bunServe with a cup of espresso.. mmm….. ☆*:.。. o(≧▽≦)o .。.:*☆

Pollution index: 89 (good)
p.s. my spelling sucks… i know…


Leave a Reply

Victoria Bakes – Baking into the Ether