Super soft milk buns filled with cheese then topped with coconuts. These buns bring out the flavour of both sides and you will love the with a cup of tea. In a large mixing bowl, add 4 cups of all-purpose flour together with sugar, instant yeast and salt then lightly give the dry ingredients a mix to combine well.
Make a well in the centre of the dry ingredients then add 2 large beaten eggs, one cup of coconut milk and half a cup of melted butter then mix the ingredients together with a spatula until everything is combined and the dough starts to form. Once the dough comes together, start kneading the dough in the bowl for 10 minutes or until the dough is smooth and elastic.
Round the dough then places it into a lightly greased bowl, cover it and let the dough proof for 1 hour. Once proofed, degas the dough then flatten it and divide the dough into small pieces. Take each piece and round it then using a rolling pin, roll the dough into a round shape then place cream cheese in the centre and seal the dough then roll it into a round shape and line them on a parchment-lined baking tray.
Cover the dough and let them rest for another 30 minutes then brush the top with egg wash and sprinkle minced coconut. Bake the rolls in a 350 degrees Fahrenheit (180C) oven for 20 minutes. Once baked, let the rolls cool down abit then serve them.
- All-purpose flour 4 cups (500g)
- Sugar ¼ cup (50g)
- Instant yeast 2¼ tsp
- Salt 1 tsp (5g)
- Coconut milk 1 cup (200g)
- Melted butter ½ cup (100g)
- Beaten eggs 2 large
- Cream cheese cubes
- Half a cup of minced coconuts.