Hong Kong style coconut swirl buns (gai mei bao)

These coconut swirl buns are perfect for all the coconut lovers out there because it’s basically a coconut version of the infamous cinnamon bun. These coconut swirl buns are made with a milk based dough so that it remains fluffy for days on end and is packed full of a delicious coconut-y filling that will leave you crazy for coconut.

If you’ve been following me on Instagram, you’d know that I’m currently out of town and spending some time in Hong Kong with family. So I thought that it would only be fitting that I share this recipe for Hong Kong style coconut buns with you all.

Shaping buns

Traditionally these buns are shaped in a long roll similar to a hot dog bun but I don’t like these buns as much when they are prepared that way.

Why? Because the filling and dough ratio is usually uneven because there tends to be too much filling on the inside but not enough dough around it.

So what did I do? I decided to put my on twist on it by rolling the filling up in the dough so that it resembled a swirl bun!

I hope you like this version of these buns as much as I did and although I’m a good many thousands of miles away from my kitchen at home, I’m going to try my best not to neglect my blog because I love talking to you guys!

Coconut swirl buns recipe

Ingredients (12 buns)

• 2 teaspoons yeast
• 3 tablespoons coconut sugar (or granulated)
• 1/2 cup warm water
• 1/2 cup canned coconut milk (or whole milk)
• 2 eggs (or 1/3 cup more coconut milk)
• 1/3 cup coconut oil (or softened butter)
• 1 teaspoon vanilla
• 3 1/2 cup bread flour
• 1 teaspoon salt
• 1 1/3 cups sweetened fine coconut flakes
• 1/4 cup dry milk powder (or custard powder)
• 1/4 teaspoon salt
• 2 tablespoons coconut oil (or butter)
• 2 egg yolks
• 2 tablespoons milk of choice

Instructions

1. Combine the sugar, yeast and warm water in a small bowl and set aside for 5 minutes until foamy.
2. In a separate bowl, whisk together 1/2 cup warm coconut milk, 1/3 cup coconut oil, the eggs. Add in the yeast mixture, flour and salt. Stir until a dough forms.
3. Knead the dough for 20 – 30 minutes or until you can stretch a piece of dough really thin without it breaking. Transfer the dough into a large bowl and cover it with a tea towel. Let the dough rise for 1 hour in a warm place.
4. While the dough is rising, make the filling by combining the coconut flakes, dry milk powder, salt, 2 tablespoons coconut oil, egg yolks and 2 tablespoons milk. The consistency should be thick and paste-like.
5. When the dough has doubled in size, punch the dough down and divide it into 12 equal pieces.
6. Roll each piece of dough out into a rectangle and spread a tablespoon of filling inside. Roll the rectangle up into a log shape and pinch the seams to seal. Cut the log down lengthwise making sure to leave 1 cm uncut on each side. Turn the log on it’s side so that the cut is facing towards you and roll it up into a swirl. Transfer the buns onto a lined baking sheet.
7. Cover the buns with a tea towel and let rise again in a warm place for an hour. Bake 350F for 15-20 minutes, or until golden brown.

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