Chocolate Swirl Buns

These chocolate buns look like little caterpillars, don’t they? My bread kneading skills have improved after several failed attempts, and I think I’ve figured out how to achieve a pretty soft and fluffy texture. However, my shaping skills are still not quite there yet. I still have a long way to go before I can create good looking food. At least I can take heart in the fact that they taste good.

As you can see, I experimented with a few different shapes. I wasn’t really sure what I was doing but I figured it’d be edible anyway. The recipe for the bread is one that I’ve used several times now, and it has always worked for me. I think it’s an incredibly versatile one that can be used for both savory and sweet fillings – the last time I used it was for my hot dog buns.

The chocolate filling I actually made for this batch is actually a departure from the recipe I based it off on. I used all purpose flour instead of cake flour, and replaced the cocoa powder and butter with unsweetened chocolate. I intended on subbing it with an equal amount of unsweetened chocolate, i.e. 28g of unsweetened chocolate for 18g of cocoa powder + 10g of butter but I totally had a brain fart and added in 80g of unsweetened chocolate instead. The texture was fine, but as I tasted it, I grimaced at how bitter it was and added more sugar to it. Unfortunately, I didn’t measure how much I added in – so I recommend just following the recipe I posted below.

Chocolate Swirl Buns
Adapted from Christine’s Recipes
Makes 10 buns

Tang Zhong

25 gm bread flour
125 ml water (feel free to use milk or 50:50 milk/water; I used all milk)

Mix bread flour and water in a saucepan; continually stir over medium-low heat until your whisk/spoon leaves trails in the mixture. Take off heat and let cool.

Bread
350 gm bread flour
55 gm caster sugar
5 gm salt
56 gm egg (1 large egg)
7 gm milk powder (to increase fragrance, optional – I omitted)
125 ml milk
120 gm tangzhong (refer to this recipe for making tangzhong)
5 to 6 gm instant yeast
30 gm butter (cut into small pieces, softened at room temperature)

Chocolate Filling
Adapted from Happy Home Baking
20g cake flour
50g sugar
1 egg white (reserve egg yolk to be used as egg wash)
80ml milk (warmed)
18g cocoa powder
10g butter

Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tang zhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage. Keep kneading until the dough is smooth, not sticky and elastic. (Tip: you might like to test if the dough is ready. Stretch the dough with two hands. If it forms a thin “membrane” that’s very elastic in texture. Use a finger to poke a hole. If the hole is a circle, not an irregular tear-off. That means you have successfully kneaded the dough to a perfect stage. Yet, don’t over-knead the dough. Otherwise all the tissues inside would be broken apart.) The time of kneading all depends on how hard and fast you knead.

Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it’s doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C.)

While waiting for dough to rise, make chocolate paste. Mix sugar and cake flour into the egg white until smooth. Place milk in a saucepan and heat till just simmering. Add coca powder into the milk and stir till cocoa powder is incorporated into milk. Add egg white mixture into the cocoa mixture and stir over low fire till mixture thickens. Add in butter and stir till incorporated. Leave chocolate paste to cool. Keep refrigerated before use.

Once dough has doubled in size, transfer to a clean floured surface. Deflate and divide the dough into ten equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.

Knead each portion into a flat circular shape and place about two tablespoons of chocolate filling inside. Place rolls on a tray lined with baking paper, covered with cling wrap or a wet towel. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size.

Brush whisked egg on surface of rolls. (I omitted this) Bake in a pre-heated 180C (356F) oven for 30 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.

Chinese Bakery Hot Dog Buns


Considering the dearth of posts lately, I don’t fault you if you think I have succumbed to the stresses of school and ceased to bake. I actually have been baking.  I don’t know why I have such a persistent obsession with Chinese breads lately. Perhaps I got burnt out on making American desserts? And bread is just so much harder to actually excel at. I’ve been baking the same recipe over and over again: this Chinese sweet bread recipe from Christine’s Recipes. However, I’ve found the bread exceedingly frustrating to perfect. It employs the tang zhong method, which is a starter roux that helps the bread stays soft. However, not owning a kitchen scale, stand mixer, a non-stick pastry mat OR a bench scraper has been very trying. For one, I can’t get my ingredients down to the precise weight, which is crucial in a proportion-sensitive endeavor like baking bread. Also, hand-kneading an extremely sticky dough is near impossible, since the dough just sticks to my hands stubbornly.

However, I recently acquired both a kitchen scale and a non-stick mat (I used Matfer Exopat) and I was determined to make this attempt the best. I did some research, and apparently Chinese-style breads benefit from more kneading than you think it needs. Besides, I’d probably get too tired before I end up overkneading the dough and breaking down the gluten chains. I spent at least 30 minutes wrestling with the extremely sticky dough, training my forearm and grip strength and eventually got it to reach an elastic, bouncy texture that none of my breads have reached before. And boy, was it rewarding. This bread has the finest crumb of all the breads I’ve ever made, and it’s also quite shreddable.

I did encounter some problems with the finished goods, though. But I’m going to tell you what I did wrong so you can avoid these mistakes.

  • Pat your hot dogs dry before wrapping it in the dough. My hot dogs slid out of the bun after baking. I did like how the hot dog juices had moistened the inside of the bread, imparting a salty dog flavor to it, though.
  • When rolling the bread dough into long tubes to wind around the hot dogs, try to make the tubes thicker in the middle, tapering narrower towards the ends. It will be more aesthetically appealing.

Chinese Bakery Hot Dog Buns
Adapted from Christine’s Recipes
Makes 8 buns

Ingredients

Tang Zhong

25 gm bread flour
125 ml water (feel free to use milk or 50:50 milk/water; I used all water)

Mix bread flour and water in a saucepan; continually stir over medium-low heat until your whisk/spoon leaves trails in the mixture. Take off heat and let cool.

350 gm bread flour
55 gm caster sugar
5 gm salt
56 gm egg (1 large egg)
7 gm milk powder (to increase fragrance, optional – I omitted)
125 ml milk (I used water instead)
120 gm tangzhong (refer to this recipe for making tanzhong)
5 to 6 gm instant yeast
30 gm butter (cut into small pieces, softened at room temperature)
8 sausages (I used Sabrett’s skinless beef frankfurters)

Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tang zhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage. Keep kneading until the dough is smooth, not sticky and elastic. (Tip: you might like to test if the dough is ready. Stretch the dough with two hands. If it forms a thin “membrane” that’s very elastic in texture. Use a finger to poke a hole. If the hole is a circle, not an irregular tear-off. That means you have successfully kneaded the dough to a perfect stage. Yet, don’t over-knead the dough. Otherwise all the tissues inside would be broken apart.) The time of kneading all depends on how hard and fast you knead.

Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it’s doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C.)

Transfer to a clean floured surface. Deflate and divide the dough into four to six equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.

Knead each part into a long tube, about 41cm in length (it depends on how long your sausage is). Roll to enclose the sausage, with seals facing down. Place rolls on a tray lined with baking paper, covered with cling wrap or a wet towel. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size.

Brush whisked egg on surface of rolls. (I omitted this) Bake in a pre-heated 180C (356F) oven for 35 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.

Lime Pull-Apart Bread with Lime-Yogurt Icing

One of my favorite things to do when I have an entire day to myself is taking on a laborious recipe. Like bread-making. Especially this pull-apart bread. It’s got three different components – the yeast dough, the lime-sugar filling and the frosting and definitely requires quite a bit of hands-on work. However, the end-result was so yummy and good-looking that every slice I peeled off felt like a job well-done.

Pull-apart breads are so fun to eat. Every layer beheld a new punch of citrusy, limey sugary goodness combined with the soft fluffiness of the sweet bread. I did have to improvise quite a bit in order to create this loaf. Firstly, I only had unsweetened soy milk on hand, so I substituted that for regular milk. Fortunately, it didn’t impart any distinct soy flavor to the loaf. Secondly, I didn’t have lemons around, so I omitted the lemon zest for the sugar filling and used as much lime zest my three limes would yield. Thirdly, I didn’t have cream cheese for the frosting, and figured that Greek yogurt would work fine – and also a lot less calorific. I also had 1/4 cup of lime juice sitting around that I wanted to incorporate into the loaf somehow, so I brushed it with the melted butter onto the layers of the loaf. It might’ve made my bread a little bit soggier than it would have, but I can’t be sure since I didn’t make it without the lime juice. However, it definitely prevented the bread from drying out in the second rise and while it was baking. Oh yeah, I also didn’t have a rolling pin to roll out the layers – but a wine bottle works fantastic.

If you’ve read enough of this blog, you’ll notice that I don’t post up a lot of in-progress photos. It strikes me as uncanny that so many food bloggers do so. I usually get my hands pretty dirty in the process of baking, and having to wash my hands every so often to snap a couple of pictures would be quite cumbersome. However, this picture of the granulated sugar and lime zest was too pretty to pass up.

Lime Pull-Apart Bread with Lime-Yogurt Icing
Adapted from Un Gamine dans la Cuisine
Makes one 9 x 5 loaf

Sweet yeast dough
About 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup (2 1/2 fluid ounces) whole milk (I used soy milk)
2 ounces unsalted butter (4 Tablespoons)
1/4 cup (2 fluid ounces) water
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature

Lime paste filling
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons finely grated lime zest (5-8 limes)
1 tablespoon finely grated lemon zest (1-2 lemons) (I omitted)
2 ounces unsalted butter, melted
1/4 cup lime juice (this was my own addition)

Tangy yogurt icing – for the original cream cheese icing, click to the original recipe link)
6 tbsps Greek yogurt
1/3 cup (1 1/4 ounces) powdered sugar (I used granulated sugar, it turned out fine)
1 tablespoon fresh lime juice
Mix two cups (nine ounces) flour, the sugar, yeast, and salt in a medium bowl with a rubber spatula. Meanwhile, in a small saucepan or in the microwave, combine the milk and the butter and heat until the butter is melted. Remove from the heat, add the water, and let rest a minute until just warm 120 to 130°F. Stir in the vanilla extract.

Pour the milk and melted butter into the flour and mix with a rubber spatula until the flour is evenly moistened. Beat in the eggs one at a time. Add 1/2 cup (2 1/4 ounces) of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.

Lightly flour a work surface and knead the dough gently until smooth and no longer sticky, about one minute. Add an additional 1-2 tablespoons of flour only if the dough is too sticky to work with. Place the dough in a large bowl, cover it with plastic wrap, and let it rise in a warm place (about 70°F) for 45-60 minutes or until doubled in size. An indentation made with your finger should keep its shape.

Meanwhile, make the lime sugar filling. Mix the sugar, lime zest, and lemon zest. It’ll draw out the citrus oils and make the sugar sandy and fragrant.

Gently deflate the dough with your hand. Flour a work surface and roll the dough into a 20″ by 12″ rectangle. *Be sure to flour the dough slightly. This will make it much easier to work with.* (If using lime juice, mix it with melted butter.) Use a pastry brush to spread the melted butter evenly and liberally over the dough.

Use a pizza cutter to cut the dough crosswise in five strips, each about 12″ by 4″. Sprinkle 1 1/2 tablespoons of the lemon sugar over the first buttered rectangle. Top it with a second rectangle, sprinkling that one with 1 1/2 tablespoons of lemon sugar as well. Continue to top with rectangles and sprinkle, so you have a stack of five 12″ by 4″ rectangles, all buttered and topped with lemon sugar.

Slice this new stack crosswise, through all five layers, into 6 equal rectangles (each should be 4″ by 2″.) Carefully transfer these strips of dough into the loaf pan, cut edges up, side by side. it might be a little roomy, but the bread will rise and expand after baking. Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F) until puffy and almost doubled in size, 30 to 50 minutes. When you gently press the dough with your finger, the indentation should stay. While dough is rising, center a rack in the oven and preheat the oven to 350°F. Grease a 9″x5″ loaf pan.

Bake the loaf until the top is golden brown, 30 to 35 minutes. *Mine took about 5 minutes longer. I made a foil tent to keep the crust from getting too brown.* Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

Meanwhile, make the yogurt icing. Beat the yogurt and powdered sugar in a medium bowl with a wooden spoon until smooth, then add the lime juice. Stir until creamy and smooth.

Carefully tilt and rotate the pan while tapping on a table to release the loaf. I simply ran a knife along the edges and it came out perfectly. Using a brush, cover the surface of the loaf with the cream cheese icing. Allow the icing to seep into the cracks and holes.

Enjoy this cake while it’s still slightly warm or at room temperature.

Notes: If you’re using the yogurt icing, I recommend applying it just before eating, or use it as a dip to thoroughly coat each piece. The yogurt icing is more liquid that the cream cheese icing, and would make your loaf soggy if left to soak.

Cinnamon Rolls

Cinnamon rolls isn’t really by any measure a healthy breakfast, but somehow this carbohydrate bomb managed to enter the canon of breakfast foods. I suspect it’s because it’s so fun to eat. Who doesn’t like eating the cinnamon roll by unwrapping it toilet paper-esque? Okay, my metaphors and similes haven’t been very appetizing but my words embody my feelings towards cinnamon rolls – nay, the whole plethora of desserts!

They are so fun to eat, and the soft fluffiness of the bread and caramelly cinnamon-sugar glaze simply brings you to a state of unadulterated, comforting pleasure. Furthermore, its inherent playfulness makes eating a tactile experience as well. Ok, I’m done with the romanticizing. Onto the recipe now. Some things to note: the roll without the glaze isn’t terribly sweet, so if you want your desserts to be unabashedly sweet, be sure to use the glaze or up the cinnamon-sugar mix. This recipe is also really easy for a yeast-bread one, since you can make it the night before and bake it in the morning for a freshly-baked and oh-so-sinful breakfast.

Cinnamon Rolls
Adapted from Cookie Madness
Makes 1 dozen rolls

2 large eggs
1 package active dry yeast
3 1/2 cups sifted all-purpose flour
1 teaspoon salt
2 Tablespoons – Domino Granulated Sugar
1/2 cup (4 oz) unsalted butter

Filling:
1/4 cup (2 oz) butter, melted
1/3 cup –Domino Brown Sugar (I used dark)
1 tablespoon ground cinnamon
Domino® Granulated Sugar, for sprinkling (optional)

Icing:
2 teaspoons melted butter
3/4 cup – Domino® Confectioners Sugar
2 to 3 Tablespoons – milk

Beat eggs in medium size bowl. Add 3/4 cup warm water and yeast, stirring to dissolve yeast. Refrigerate mixture for 10 minutes.

In a large bowl mix the flour, salt and sugar. With a pastry blender or fork, blend in butter, until it resembles coarse crumbs. Make a well in the center and pour in the yeast mixture. Gradually blend the mixtures together; it will be loose and a little sticky. Gather dough onto a floured surface and knead until smooth, about 2 minutes. Form dough into a ball and place in lightly greased bowl and cover with plastic wrap. Chill for at least 2 hours, or overnight. When ready to bake, roll dough into an oblong shape (I made a rectangle of which was about 12 by 14) on a well-floured surface, about 1/4 inch thick.

In a bowl, mix together the brown sugar and cinnamon. Brush the dough with melted butter and sprinkle with the sugar mixture, leaving a 1-inch border. Roll the dough up to form a jelly roll. With a serrated knife, cut the roll into 1-inch slices. Place on a greased baking sheet and allow to rise in a warm place about 30 minutes. Generously sprinkle with the granulated sugar (I skipped this step). Bake in a pre-heated 350°F oven for 25-30 minutes. Allow rolls to cool slightly on wire racks placed over wax paper.

To make Icing, mix the melted butter confectioners’ sugar and milk together until smooth. Drizzle icing over rolls and serve.

Tip from Domino:
Rolls can be wrapped in aluminum foil and individually frozen. To serve, heat in a pre-heated 350°F oven 5 minutes.

Tip from Cookie Madness:
You can freeze the spirals of dough. Just cut the jelly roll into rounds, arrange however many you need for the occasion, then put the remaining dough in the freezer to solidify. When dough spirals are firm, put them in an air-tight freezer bag. The next time you want to make cinnamon rolls, arrange the frozen dough spirals in the pan the night before, let them rise overnight, then wake up and bake.

Banana-Oat Walnut Bread

Despite this being called a dessert blog, I don’t make dessert all the time. I might want dessert all the time, but I simply don’t have enough calories allotted to eat everything I want. So, I improvise. I fulfill my desire to create by adding a chock-full of healthy ingredients into what could otherwise be dessert masquerading as healthy food. This, is actually good for you. Bananas, bran, oatmeal and walnuts. No better way to put your digestive system to work.

Of course, the downside to using no fat and less sugar is that you get something that tastes like health food. I probably tweaked the recipe a little too much, but I’m going to reproduce the original so you know what to do.

Banana-Oat Walnut Bread
Makes one 9×5 loaf
Adapted from Allrecipes

Ingredients

  • 2 eggs
  • 2/3 cup white sugar (I used 1/3 cup)
  • 2 very ripe bananas, mashed
  • 1/4 cup applesauce
  • 1/3 cup nonfat milk
  • 1 tablespoon vegetable oil (I omitted this)
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour (I used 1 cup white whole wheat flour, 1/2 cup rolled oats, 1/4 cup bran)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup chopped walnuts

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Spray a bread pan with non-stick cooking spray, and lightly dust with flour.
  2. In a large bowl, beat eggs and sugar in a large bowl until light and fluffy, about 5 minutes. Beat in bananas, applesauce, milk, oil and vanilla.
  3. In a separate bowl, sift together flour, baking powder, baking soda and salt. Stir flour mixture into banana mixture, mixing just until blended. Fold in walnuts. Pour batter into prepared pan.
  4. Bake in preheated pan until golden and a toothpick inserted into center of the loaf comes out clean, about 1 hour. Turn bread out onto a wire rack and let cool.

Tres Leches Cake

Tres leches translates into “three milks”, and that’s what makes this nondescript cake so delicious. The three milks are heavy cream, condensed milk and evaporated milk, and this mixture is poured over the light, airy cake that then soaks up the milks overnight. Conceptually, this cake is similar to a tiramisu, where a cake is left to soak up a liquid. The reason why this cake doesn’t get soggy is because it uses a recipe very similar to a sponge cake, which makes use of whipped egg whites.
Sad to say, my own version didn’t turn out quite so airy. I don’t have an electric mixer, and beating egg whites to a soft peak by hand is not easy. (Which reminds me of this mise en place relay race in Top Chef Just Desserts…) Despite the slightly gummy texture, it still tasted good. And I’m going to have to attribute that to the liberal amounts of rum I used. The recipe I used didn’t actually include rum in it, but the tres leches cake that inspired me to make it was from a restaurant called Amor Cubano and I had detected rum in it.

Also, my cake is frosting-less. I figured all that moisture from the milks would be enough to give it good moisture. I did NOT want to whip cream after having to whip egg whites.

Tres Leches Cake
Makes one 9-inch round cake
Adapted from Emeril Lagasse

  • 3 large eggs, separated
  • 1 cups granulated sugar
  • 1 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/4 cup skim milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup clear rum

Cream topping:

  • 1/2 14-ounce can fat-free evaporated milk
  • 1/2 14-ounce can fat-free sweetened condensed milk
  • 1/2 cup fat-free half-and-half (feel free to use full fat heavy cream for this and non-fat free for everything else)

Directions

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 inch round pan and set aside.

In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.

Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Chinese Coconut Cocktail Bun

If you don’t know my baking style by now, I’ll have you know that I am generally very much a fuss-free baker. I don’t accessorize my baked goods much. If I could get away with not frosting a cake, I could – not having an electric mixer really makes the process a lot more labor-intensive. Therefore, my coconut cocktail buns had to deal without having a glossy egg wash too.

Chinese baked buns are generally glazed with an egg wash, and sometimes have a crusty shortening topping too. This one in particular actually has an interesting explanation to its nomenclature. The reason why it’s called a cocktail bun is because its filling was a way for bakers to use up old buns. They would create a blended “cocktail” of old buns, sugar and some shredded coconut and make it into a filling for new buns to sell the next day.

Here’s a cross-section of the bun. Bread is one of those things that’s easy to make but hard to perfect. My bread had a good sweet taste to it, but certainly lacked the fluffiness and “compressability” that bakery buns have. I don’t really know what I did wrong, but dense bread is typically attributed to too much flour and/or not enough kneading. The filling recipe I used also created a more chewy than creamy filling, so if you don’t like the mouth-feel of shredded coconut, feel free to give it a whirl in the food processor. (Which I don’t have! Alas, such is the plight of a college baker.)

Chinese Coconut Cocktail Bun
Bread recipe from Allrecipes; filling recipe from About
Makes 8 buns

Dough
1/3 cup white sugar
1 cup milk (I used skim and it turned out okay)
1/4 cup softened butter
1 tablespoon active dry yeast
2 1/2 cups all-purpose flour
1 egg, beaten
1 cup all-purpose flour, or more if needed

Filling (makes enough for 7 buns – be creative with the last bun’s filling!)
1 1/3 cups (325 ml) coconut flakes (I used sweetened angel flake coconut and omitted the sugar)
1 tablespoon (15 ml) granulated sugar
2 tablespoons (30 ml) hard margarine or butter, melted
1 large egg yolk

1. Place 1/3 cup sugar and milk in a small saucepan, and stir until the sugar is dissolved. Add 1/4 cup softened butter, and gently warm the mixture until the butter melts and the mixture is warm but not hot (no warmer than about 100 degrees F (40 degrees C). In a large bowl, stir together the yeast with 2 1/2 cups flour until well blended, and pour the milk mixture into the flour-yeast mixture. Stir in 1 beaten egg, and mix until the mixture forms a sticky, wet dough.
2. Turn the dough out onto a well-floured surface, and knead for about 10 minutes, gradually kneading in 1 cup of additional flour or as needed to make a smooth, elastic dough. Form the dough into a round ball, place into an oiled bowl, and turn the dough around in the bowl a few times to coat with oil. Cover the bowl with a cloth, and allow dough to rise in a warm place until doubled, about 1 hour.
3. Coconut Filling: Process coconut and sugar in blender or food processor until very fine. Turn into small bowl. Stir in margarine and egg yolk until paste-like consistency. Makes scant 2/3 cup (150 ml) filling.
4. Working on a floured surface, punch down the dough, and cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong bun, and flatten the bun with a floured rolling pin. Scoop up about 1 tablespoon of filling with a spoon, and place in the center of a bun. Pull and pinch the edges of the dough together to enclose the filling in the bun. Repeat with all dough pieces, and place the filled buns, seam sides down, onto the prepared baking sheets. Cover the buns with a cloth, and allow to rise in a warm place 1 hour.
5. Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
6. Bake in the preheated oven until the buns are golden brown, 10 to 15 minutes. Allow to cool before serving.

P.S. Feel free to freeze it once it has cooled to preserve the texture of the buns. Baked goods generally aren’t affected by freezing and really helps preventing bread from going stale.