How to Make Cocktail Buns aka Coconut Buns

Cocktail buns are a common bakery item in Hong Kong. They’re little elongated breads filled with a coconut filling and decorated with a distinct design of lines at either end. There are two theories for the origin of their name. One being that a baker just threw together some old dough and some random ingredients like in a cocktail to create these buns. The second theory says that the design of the bun resembles a chicken’s butt and that is why it’s called a cock tail bun. Either way, they’re super soft and delicious and that is all that matters.

The softness is achieved by using tangzhong, butter, eggs, sugar, and coconut milk. You can find more in-depth info about tangzhong in the Principles of Baking playlist.

This recipe makes 8 buns.

Watch the video down below for detailed instructions.

Ingredients

For the tangzhong –

150g (5.3oz) coconut milk

30g (1oz) white bread flour

For the main dough –

20g (0.7oz) butter

10g (0.35oz) sugar

5g (0.17oz) salt

1 egg (60g; 2.1oz)

3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast

220g (7.75oz) white bread flour

For the filling –

110g (3.5oz) desiccated coconut

1 egg (60g; 2.1oz)

50g (1.75oz) sugar

30g (1oz) butter

3g (0.1oz) vanilla paste

For the topping –

25g (0.8oz) butter

20g (0.7oz) flour

10g (0.35oz) icing sugar

For the sugar syrup –

20g (0.7oz) water

20g (0.7oz) sugar

1 egg for glazing

Sesame seeds to sprinkle on top

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

If you are curious about why the dough contains butter, egg, and sugar, click the links to learn more about the effects those ingredients have on bread dough.

Method

1. Make the roux. Combine the coconut milk and flour in a small pan and set it in medium-high heat. Cook for 3 – 4 minutes whilst whisking continuously until the mix becomes thick and gluey. Take it off the heat and pour it into a bowl.
2. Top up the tangzhong with coconut milk to make up for the amount which evaporated during cooking. Add the salt, sugar, and butter to the bowl and whisk everything until smooth. Cover and leave to cool down to room temperature.
3. Make the filling. Combine all ingredients in a bowl and mix until uniform. Leave in the fridge to set for 30 minutes. Once the filling has hardened take it out the fridge, divide it into 8 pieces and shape into little cylinders.
4. Make the topping. Combine all ingredients and mix until smooth. Place in a piping bag and leave on the side for later.
5. Make the dough. Add the egg and yeast to the cooled down tangzhong. Mix well. Add the flour and mix to a dough. *Desired dough temperature around 23C (73F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
6. Cover and ferment for 45 minutes.
7. Fold.
8. Ferment for 45 minutes.
9. Divide the dough into 8 equal pieces and shape into balls. Leave to rest for 30 minutes.
10. Flatten a dough ball and roll it into an oval shape. Place the filling in the middle and wrap the dough around it. Pinch the dough together to seal in the filling.
11. Place the shaped bun on a non-stick paper lined baking tray. Cover and proof for 1.5 – 2 hours.
12. Brush the buns with egg, leave the surface to dry for 5 minutes and then brush again. Pipe the topping and sprinkle the sesame seeds.
13. Bake at 160C (320F) fan on or 180C (355F) fan off for 25 minutes.
14. Make the syrup just before the buns come out the oven by combining the water and sugar and bringing it up to a boil.
15. Brush the buns with the syrup as soon as they come out the oven.

Leave to cool down and enjoy!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.