Coconut Pine Nuts Buns


This is another Asian sweet bread prepared with Tangzhong Starter - Water Roux Starter via Starch Gelatinization. They are so good that I have at least baked a dozen times. For the filling, besides coconut paste, nutella, or peanut butter would work great too.

DoughFilling
  • 40 g Butter, at room temperature
  • 30 g Castor sugar
  • 8 g Vanilla sugar
  • 1 Egg
  • 80 g Dried coconut shreds
  • 50 g Evaporated milk
  • Some pine nuts
  1. Dissolve sugar with warm milk in a mixing bowl. Sprinkle dry yeast over and set aside for 10 minutes. Add in flour, milk powder, egg and the starter. Stir at low speed for 1 minute until all the ingredients combined. Increase to medium speed and continue kneading until the dough has become a soft and elastic ball. Adjust the speed to low. Stir in salt and butter until all incorporated. Increase the speed to medium again and knead until the gluten has developed.
  2. Take dough out and round it up into a ball. Place it in a lightly greased bowl and cover it with a plastic wrap. Set aside and proof in a warm place in the kitchen until the dough has doubled in bulk, about 1 hour. Degas the dough and divide the dough into 8 small even portions. Round up and set aside, covered with a plastic wrap, for 10 minutes.
  3. To prepare the filling by whipping castor sugar, vanilla sugar and butter until well-combined. Gradually add in egg, coconut shreds and evaporated milk. Set aside for 10 minutes until all milk has been thoroughly absorbed by coconut shreds.
  4. Place dough balls on a lightly floured work surface. With seam side down roll each dough into an oval. Turn and spread about 30 grams of coconut filling over the top. Roll up, starting at long side and seal. Fold the roll into a half. Bring the open edge towards yourself and make a slit lengthwise at the other side of the dough. Gently twist dough open and place it on a baking tray lined with a parchment paper. Let rise for about 45-60 minutes. Brush with egg wash and sprinkle some pine nuts over. Bake in a preheated 175C/350F oven for about 18 minutes until golden brown.

76 comments:

KennyT 26/2/10 10:09

I love the adding of pine nuts in these bun

[Reply]
Priya 26/2/10 10:18

Wowww omg, wat a delectable buns..love the addition of pine nuts..

[Reply]
Fearless Kitchen 26/2/10 10:26

This looks delicious! I'd love to try some of the other filling suggestions you had, too.

[Reply]
Rachana Kothari 26/2/10 10:38

The buns look so perfect and loved the use of pine nuts in there :)

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Ivy 26/2/10 11:54

I love coconut and surely these must taste terrific. I was planning to make some more of your previous cranberry loaf today but didn't find any fresh yeast.

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Sinful Southern Sweets 26/2/10 12:09

Angie, this looks unbelievable fabulous!!

[Reply]
denise @ quickies on the dinner table 26/2/10 12:36

Oooh...had these before, only without the pine nuts, and totally loved them. Thanks for sharing the recipe :)

[Reply]
Fimère 26/2/10 12:52

magnifique recette pour moi qui aime beaucoup la noix de coco
le façonnage aussi me plait énormément
bonne journée

[Reply]
zurin 26/2/10 13:33

gosh Angie! another great post...beautiufl...m so tempted to try...gorgeous gorgeous delicious looking...teh pinenuts must eb so good in teh filling. mmmmmmm

[Reply]
Biren 26/2/10 14:38

Wow....you make bread the old fashion way! I just use the bread machine. These look fabulous!

[Reply]
Tina 26/2/10 14:39

Wow...What a delicious and yummy bun...Pass that tray to me dear..

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♥peachkins♥ 26/2/10 14:48

coconuts makes breads extra yummy!

[Reply]
Dee 26/2/10 14:51

Pine nuts look incredible in these buns, so glad you show the process in these photos, that does help so much in baking. Enjoy the arrival of Spring, Angie. Have a wonderful weekend.

[Reply]
Vrinda 26/2/10 14:59

Such a lovely cuties,feel like grabbing one from the pic..so yummmm

[Reply]
Happy Cook 26/2/10 15:00

Wowo that is just beautiful, i can imagine bitting into them and really enjouing them.

[Reply]
pigpigscorner 26/2/10 15:20

I love the idea of adding pine nuts! I just want to bite into it.

[Reply]
tasteofbeirut 26/2/10 16:35

These buns look so appealing and moist! I always buy some when I am shopping at the Asian market and am always a bit disappointed they are usually dry or not too fresh. I need to make them from scratch like you did!

[Reply]
Chef E 26/2/10 16:42

Oh how I want to pull one of these right off the screen and eat them! Goodness I would be as big as a house if I hung out in your kitchen...I could be your taste tester! I will bring the wine!

[Reply]
5 Star Foodie 26/2/10 16:59

These look scrumptious - the combination of coconut & pine nuts sounds fantastic!

[Reply]
Heavenly Housewife 26/2/10 17:02

How wonderful. I love anything with coconut in it. This looks so sweet and tasty :)
Have a wonderful weekend.
* kisses* HH

[Reply]
Bob 26/2/10 17:20

Holy crap, I've never seen buns like that. Awesome.

[Reply]
wendyywy 26/2/10 18:29

Gorgeous!!!
The baked ones in ur pics looks like palmiers!!

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citronetvanille 26/2/10 18:34

beautiful buns, I can just taste the coconut...hmmmm

[Reply]
Dajana 26/2/10 18:46

They look amazing and I especially love the technique you used. So interesting.

[Reply]
Gulmohar 26/2/10 18:52

Gorgeous buns...very interesting recipe, Angie..Have a great week end !

[Reply]
Jagruti 26/2/10 19:52

Buns loks awesome and yummy..have a good weekend..

[Reply]
Erica 26/2/10 20:01

I love, love and love coconut! That sounds amazing with pine nuts!

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Pei-Lin@Dodol and Mochi 26/2/10 20:02

Yeah ... I think I've seen it on your old blog! Looks really wonderful! Oh, how I wish I could use pine nuts in my cooking/baking. Too bad, they're pricey here! =(

[Reply]
Ellie 26/2/10 22:29

Absolutely beautiful buns!!!

[Reply]
fferns 26/2/10 23:26

hmmm coconut buns..sounds interesting and look good too...

[Reply]
Joie de vivre 26/2/10 23:49

I must say Angie, your photos are really getting good!

[Reply]
Tuty @ Scentofspice 27/2/10 00:14

Angie,
Thank you for showing the steps to make the lovely bun shape. I love coconut buns and the addition of pine nuts just make them even better.

[Reply]
Sook 27/2/10 00:28

Oh my gosh! These buns look so goood!!! i love coconut and pine nuts. I bet these are so delicious.

[Reply]
Shirley @ Kokken69 27/2/10 00:48

I have not ventured into bread yet. It is a little intimidatig for me but your step by step photos motivate and I am curious about this Tangzhong Starter... I think I have come across this in some Chinese Pao recipes...

[Reply]
Joy 27/2/10 01:42

It looks really good. We make something similar as a filling. We use coconut and brown sugar. We call it pan de coco. I can't wait to try it with pine nuts.

[Reply]
Ju (The Little Teochew) 27/2/10 02:33

They are beautiful, Angie. The shape is so unique!

[Reply]
Chow and Chatter 27/2/10 02:36

wow looks delicious and so professional

[Reply]
Trissa 27/2/10 04:05

What a super flexible dough - I would love to fill that with some cheese too! Thank you for sharing this particular recipe with the coconut - they remind me of palmiers.

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Anonymous 27/2/10 04:40

Hi Angie
i am a novice bread baker and have a few questions about bread making which i hope you will enlighten me.
1) what is the difference if you mix yeast into some warm sugary water and then let the yeast rise for 10 minutes or so before adding it all into the other flour ingredient to make the dough. while the other method is just add all ingredients into the mixer and let the dough hook does all the kneading. hope to hear from you soon. thanks for sharing all your yummy receipes.
best regards
lori

[Reply]
theUngourmet 27/2/10 05:30

These are so gorgeous. I love the coconut filling!!

[Reply]
Amanda aka Hannahbanana 27/2/10 06:03

Another winning recipe Angie! These look divine!!!

[Reply]
MaryMoh 27/2/10 08:41

Wow....from Angie's Bakery again!!! Looks very delicious. I really miss these. I used to eat a lot of coconut buns back home. I love all those pine nuts on top.

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Ho Ho Ho 27/2/10 10:03

Looks good and yummy....

[Reply]
Pete 27/2/10 15:51

Coconut and pine nuts, nice crunchy pine nuts and a little creammy aromatic coconut....looks good!

[Reply]
My Little Space 27/2/10 16:00

This taste wonderful when it's still warm! hmm..mm... delicious!

[Reply]
alwayswinner786 27/2/10 17:20

Gorgeous!! Adding coconut and pine nuts make it more delicious.

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Food For Tots 27/2/10 18:57

I like to use TangZhong starter too. Your buns look really great!! Must be super yummy too with all the ingredients I love! Must try it out one day. The step-by-step photos are very helpful to me. Tks for sharing.

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Joie de vivre 27/2/10 20:11

Angie,
Thank you, as always, for visiting. Buckwheat pancakes are hearty and lovely. I feel like they are a little more nutritional than pancakes made with white flour, yet they are still just as easy.

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Angie's Recipes 27/2/10 21:48

Thank you, my friends, for all the lovely encouragement and feedbacks.
lori: If the yeast you use is not the instant type, then it's better to prove the yeast with some water (with a little sugar).
Sometimes when I am too lazy, and I am sure that the yeast I use is fresh and active, I just dump everything into the mixer.

[Reply]
Catherine 27/2/10 23:45

Oooh, these buns look scrumptious! Yummy!

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Cynthia 28/2/10 01:48

Angie, this is a long overdue visit. Your blog is awesome!

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Ingrid 28/2/10 01:54

Mmmm, looks good. I've gotta tell ya that coconut paste sounds especially good! I'm thinking you could use it as a filling in a lot of other pastries as well.
~ingrid

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3 hungry tummies 28/2/10 07:35

This looks great! I would like some with nutella :)

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Parita 28/2/10 13:14

Very innovative looking buns!

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Cheah 28/2/10 13:53

Ohhh... I can't wait to try this, Angie. Thanks for sharing!

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Katy ~ 28/2/10 14:10

Angie, these are gorgeous! Love the deep rich color, and coconut and pinenuts....Oh I want these. Beautiful and impossible to resist!

[Reply]
Rosa's Yummy Yums 28/2/10 14:26

Very pretty and so delicious sounding/looking!

Cheers,

Rosa

[Reply]
Cheah 1/3/10 08:02

Angie, when do I add in the starter? Is it together with the milk powder, flour and eggs? Also, after the dough has proved to double its size, then make into small balls of dough, roll out and then put in the filling?

[Reply]
Arlette 1/3/10 16:32

What a nce bread.....love coconuts....
this is I am trying your special dough...
and will choose one of your recipes either this or the maple cranberry bread... I need to try your magic starter.

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Tasty Eats At Home 1/3/10 22:18

Oh I can imagine the taste of coconut and pine nuts. Yum. These look so delicious.

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Shri 2/3/10 02:09

Oh my!I love pine nuts and a great addition of coconut..

[Reply]
noobcook 2/3/10 11:10

pine nuts are so healthy and add a nice nutty crunch to those beautifully baked buns =)

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lisaiscooking 2/3/10 15:38

The coconut filling sounds delicious, and the golden brown surface is gorgeous!

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Bridgett 4/3/10 17:25

What a great combo with the pine nuts and coconut. These would be perfect with my tea this morning.

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A Canadian Foodie 9/3/10 05:15

Fantastic photos, Angie... how do these taste? Well, I guess I should make them. I do want to - but can't today - so, will put these on my to do list. YUM. I have never heard of these buns.

[Reply]
r4 sdhc 11/3/10 06:57

I like coconut in any sweet recipe.After reading this Coconut pine nuts buns recipe's method I hope that I cam make exactly like this..This is a nice combination of ingredients in this recipe.

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Anonymous 18/4/10 08:52

Hi Angie,
Thx for sharing this mouth-watering recipe. How many buns did you get out of this recipe?

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Anonymous 21/5/10 18:27

Hi Angie,
I followed your instructions accordingly and the buns turned out rock hard. The dough wasn't sticky and didn't need extra flour. Any advice?

[Reply]
Angie's Recipes 21/5/10 22:16

Anonymous: I am sorry to hear about that...:-(

But I don't quite understand it...if all the measurement were correct, and you followed the instructions accordingly, I would expect the buns have risen beautifully before baking. And if they prooved properly, the buns should not have turned out hard.
Ivy, and Arlette tried the recipe, and it worked. Could it be the yeast was inactive?

[Reply]
Anonymous 10/8/13 15:27

When do I add the starter?????

[Reply]
Angie Schneider 10/8/13 15:37

@Anonymous Thanks for pointing out the missing step. I have just corrected it.

[Reply]
YY 24/3/14 13:59

Hi Angie,
is the measurement the same if I use Instant Yeast instead of Active Dry Yeast?

[Reply]


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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