Cocktail Buns (Coconut Buns)

Directions for Cocktail Buns

Coconut Filling:

1. Process coconut and sugar in blender or food processor until very fine. Turn into a small bowl.

2. Stir in margarine and egg yolk until paste-like consistency. Makes scant 2/3 cup / 150 mL filling.

3. Divide dough into 6 portions. Press and stretch each portion into 5 X 3 inch (12.5 X 7.5 cm) oblong shape. Place rounded 1 1/2 tablespoon (25 ml) filling lengthwise along the center of each piece. Bring long sides up and over filling, pinching all edges together to seal. Place, seam-side down, on a greased baking sheet. Cover with greased waxed paper and tea towel. Let stand in oven with a light on and the door closed for about 1 hour until doubled in size.

Egg Wash

1. Beat egg and water together with a fork in the small cup. Brush over buns. Bake in 350 F / 175 C oven for 15 to 18 minutes until golden brown.

Honey Wash

1. Combine honey and hot water in a separate small cup. Brush over warm buns. Serve warm. Makes 6 buns.

To Make Ahead

1. Dough may be made the day before and stored, covered, in the refrigerator overnight. Baked buns may be frozen and reheated, wrapped well in foil, in 350 F / 175 C oven for 15 minutes.

^{This recipe is reprinted with permission from Chinese Cooking (Company's Coming).}