Dessicated Coconut Buns

Very satisfying with such a lot of filling for all super sized buns here.

if you prefer smaller buns, just divide the filling and dough evenly, and do the same job twice.

Ingredients
Bread flour  400g
Plain flour  100g
instant dry yeast  6g
Castor sugar  80g
Salt  6g
Milk powder  20g
Beaten egg  50g
Lukewarm water  270g
Unsalted butter  50g

one beaten egg for egg wash


Dessicated coconut filling
Unsalted butter (room temperature)  100g --( microwave it for 30 seconds)
Castor sugar  100g
Beaten egg  100g
Lukewarm milk  40g
Dessicated coconut 200g

Method
Whisk butter until light.
Add in sugar, continue to beat until it become light and pale.
Gradually add in beaten egg in a few batches, well beaten each batch before the next. Beat until all is done.
Add in dessicated coconut, mix it well using a spatula.
Add in milk, mix it well using a spatula.

you may like to divide 2 portions of dough, make two sheets for more buns.

well-risen and ready to be baked

Method (bread machine or your choice of kneading method)
Wet ingredients goes in before dry ingredients (leave the butter aside).
When everything comes into a rough dough, add in the unsalted butter. Let the machine do the rest of the kneading job for you.
When completion, transfer dough to a floured working surface. Punch down air, roll into a ball shape. Let it rest for 10 minutes.
Roll out the dough into rectangle shape, spread filling evenly ( for smaller buns, just divide evenly the filling and the dough and do the same job here).
Roll it up like a swiss roll, seal seams up.
Divide into buns, and lay on the baking tray with parchment paper for second rise, about one hour or ,until size is doubled.
Brush with egg wash and bake at preheated oven of 180C for 15 minutes or, until buns turns golden brown and, skewer inserted in comes out clean.
note: a metal pan fillied with boiling water is placed on the lowest shelf on the oven throughout baking.