Almond Cream Coconut Buns

Course: Baked Buns

Cuisine: European

Prep Time: 30

Cook Time: 20

Proof the dough twice:: 2

Total Time: 2 50

Servings: large buns

Calories: 517kcal

Author: Marvellina

A delightful treat that combines the nutty richness of almonds with the tropical sweetness of coconut, all encased in pillowy soft buns baked to perfection.

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US Customary - Metric

Equipment

Ingredients

For the dough:

340 g bread flour (12.7% protein content) plus more for dusting
½ tsp salt
50 g sugar
50 g egg from one large egg
160 g whole milk
2 tsp instant yeast
65 g unsalted butter softened

For the filling and topping:

100 g unsalted butter softened
100 g almond flour
50 g icing sugar
¼ tsp salt
50 g egg from 1 large egg
½ tsp almond extract
60 g unsweetened coconut flakes
40 g condensed milk

Egg wash:

1 large egg beaten

For garnish:

Almond slices

Instructions

Prepare the dough:

Combine all the ingredients for the dough, except for the butter, which we will add last, to the mixing bowl of a stand mixer fitted with a dough hook attachment. Give it a quick stir so the dry ingredients won't "fly" all over when you start the machine. Start kneading on a low speed for 2-3 minutes and then increase the speed to medium and knead for another 2 minutes until you form a rough dough.
Gradually add the butter, one pat at a time, and continue to knead over medium speed until the dough is smooth and elastic, you may need to stop the mixer halfway and scrape the sides of the bowl. The dough will be stick, but don't be tempted to add more flour. It clears the side of the bowl but still is sticky to the bottom of the bowl

First proofing:

Lightly oil your hands, scrape the dough using a dough scraper, and pick it up with your hands to round it up into a smooth dough ball. Lightly oil the bowl and place the dough back into the bowl.
Cover with a plastic wrap and let it proof at a warm place until the dough is doubled in volume. This may take somewhere from 1 - 2 hours depending on the temperature. When you poke your finger into the dough, the indentation stays and the dough doesn't deflate

Prepare the filling:

While waiting for the dough to proof, you can prepare the filling. Whisk the softened butter, sugar, and salt until creamy. Add the egg, almond extract, condensed milk and beat again until creamy.
Add almond flour and coconut flakes and whisk everything to combine. Cover and set aside. If it's really warm where you are, keep it in the fridge. This can be kept in the fridge for up to one week or keep in the freezer for up to one month

Shaping:

Remove the filling from the fridge if you have kept it in the fridge to let it soften a bit before filling the dough
Set aside about 1/3 of the filling for topping. Put this inside a piping bag or a plastic bag. We will pipe this on top of the dough later
Line two baking sheets with parchment paper. If you have a full-size baking sheet, you can fit all 8 in one. I have a smaller ones and I have to use two baking sheets. Punch the dough down to release air and remove the dough from the bowl onto a lightly floured work surface. Divide into 8 equal pieces of dough. Cover them and let them sit for about 5 minutes to relax the gluten so they are easier to roll out
Roll or pat the dough into about 3 x 5 inches rectangle-ish shape, it doesn't have to be exact. Spread about 2-3 Tbsp of the filling on the dough, leaving about 1/2-inch border all around the edge.
Roll the dough up from the short side
Pinch the seams shut to seal the dough.
Place this on a prepared baking sheet, seam side down. Repeat with the rest of the dough and filling

Final proofing:

Cover the shaped dough with a cling wrap that you sprayed with some non-stick spray. Let them proof at a warm place again until they are really puffy and when you gently press on the dough, it bounces back very slowly and leaves some indentations. This may take 45 minutes to 1 hour, depending on the temperature

Apply topping:

10 minutes before the end of proofing, start preheating the oven to 350 F (180 C) for conventional oven or 330 F (165 C) for convection oven
Apply some egg wash on top of the dough.
Pipe the reserved filling on top of the dough.
Garnish with some almond slices

Baking:

I recommend baking one pan at a time. You can place another baking pan in the fridge while waiting for the first batch to bake. Place the baking pan on the middle rack and bake for about 18-20 minutes or until the top is golden brown
Remove from the oven and let them cool on the pan placed on top of a cooling rack for about 3-5 minutes
Then transfer to a cooling rack to let them cool down
Continue baking the second batch following the same instructions

To serve:

They can be served warm or at room temperature. They taste the best on the same day but can be stored at room temperature, in an air-tight container for 2-3 days

Nutrition