Coconut Buns

3-3 ½ cups all purpose flour (750-875 mL)

1 Tbsp instant rise yeast (15 mL)

1/3 cup sugar (75 mL)

1 tsp salt (5 mL)

1 egg (1)

1 cup warm milk (250 mL)

¼ cup canola oil (60 mL)

Filling

1/3 cup canola oil (75 mL)

3 Tbsp sugar (45 mL)

3 Tbsp all purpose flour (45 mL)

¼ cup milk powder (60 mL)

½ cup medium coconut (125 mL)

1 egg yolk (1)

Egg Wash

1 egg (1)

1 Tbsp water (15 mL)

Topping

1/3 cup all purpose flour (75 mL)

3 Tbsp canola oil (75 mL)

4 tsp sugar (20 mL)

Sesame Seeds for garnish

Honey Water

1 Tbsp water (15 mL)

1 Tbsp honey (15 mL)
1. Combine 3 cups (750 mL) flour, yeast, sugar and salt in mixing bowl. Stir to combine. Add egg, milk and canola oil. Mix ingredients to form a soft dough, adding more flour as needed. Knead dough 6 – 7 minutes. Let rest, covered, 15 minutes.
2. Meanwhile, in a small bowl, mix the filling ingredients together.
3. Divide dough into 12 equal size pieces. Flatten each piece into an oval, about 3 inches wide and 5 inches long. (7cm x 12cm). Place 1 Tbsp (15 mL) of coconut filling mixture along the center of each oval. Fold the long sides of the oval together and pinch to form a seam. Tuck short ends under and pinch to seal.
4. Transfer the buns to a parchment paper lined baking sheet, seam sides down. Combine egg and 1 Tbsp (15 mL) water in small bowl. Brush each coconut bun with egg wash. Place baking pan in warm place and allow the buns to rise until double in size, about 35-45 minutes.
5. Meanwhile, combine topping ingredients in a small bowl. Transfer mixture to a piping bag with small decorating tip.
6. Once risen, brush buns with the egg wash a second time. Then pipe a line of topping mixture across each end of the buns, about 1” (2.5 cm) from each end. Sprinkle sesame seeds in between piped topping lines.
7. Bake buns in a pre-heated 350°F (180°C) oven for 15 – 17 minutes or until done. After baking, combine honey and water in a small bowl and carefully brush mixture over buns.