Cocktail buns - Also known as coconut buns, these have a sweet buttery coconut filling. The recipe fills 6 buns.
Ingredients:
- Coconut Filling:
- 1 1/3 cups (325 ml) coconut flakes
- 1 tablespoon (15 ml) granulated sugar
- 2 tablespoons (30 ml) hard margarine or butter, melted
- 1 large egg yolk
- Other:
- 1/2 Prepared basic dough (see directions for link to recipe)
- Egg Wash:
- 1 large egg
- 1 tablespoon (15 ml) water
- Honey Wash:
- 1 tablespoon (15 ml) liquid honey
- 1 tablespoon (15 ml) water
Preparation:
Directions for Cocktail Buns:
1. Coconut Filling: Process coconut and sugar in blender or food processor until very fine. Turn into 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 centre of each piece. Bring long sides up and over filling, pinching all edges together to seal. Place, seam-side down, on greased baking sheet. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in size.
4. Egg Wash: Beat egg and water together with fork in small cup. Brush over buns. Bake in 350 degree Fahrenheit (175 degree Celsius) oven for 15 to 18 minutes until golden brown.
5. Honey Wash:Combine honey and hot water in separate small cup. Brush over warm buns. Serve warm. Makes 6 buns.
To Make Ahead: Dough may be made the day before and stored, covered, in refrigerator overnight. Baked buns may be frozen and reheated, wrapped well in foil, in 350 degree Fahrenheit (175 degree Celsius) oven for 15 minutes.
Nutritional Breakdown: 1 bun, 316 calories, 15.4 g. total fat (5.6 g Monounsaturated fat, 2 g. Polyunsaturated fat, 6.6 grams saturated fat, 90 mg. cholesterol, 39 g. carbohydrate, 1 g. fiber, 6 g. protein, 206 mg sodium
This recipe is reprinted with permission from Chinese Cooking (Company's Coming).
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 centre of each piece. Bring long sides up and over filling, pinching all edges together to seal. Place, seam-side down, on greased baking sheet. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in size.
4. Egg Wash: Beat egg and water together with fork in small cup. Brush over buns. Bake in 350 degree Fahrenheit (175 degree Celsius) oven for 15 to 18 minutes until golden brown.
5. Honey Wash:Combine honey and hot water in separate small cup. Brush over warm buns. Serve warm. Makes 6 buns.
To Make Ahead: Dough may be made the day before and stored, covered, in refrigerator overnight. Baked buns may be frozen and reheated, wrapped well in foil, in 350 degree Fahrenheit (175 degree Celsius) oven for 15 minutes.
Nutritional Breakdown: 1 bun, 316 calories, 15.4 g. total fat (5.6 g Monounsaturated fat, 2 g. Polyunsaturated fat, 6.6 grams saturated fat, 90 mg. cholesterol, 39 g. carbohydrate, 1 g. fiber, 6 g. protein, 206 mg sodium
This recipe is reprinted with permission from Chinese Cooking (Company's Coming).
