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Coconut Cream Buns with Mascarpone Filling Recipe

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4.3 from 7 reviews

These Coconut Buns with Cream are soft, fluffy milk buns filled with a dreamy mascarpone cream and topped with condensed milk and grated coconut. Inspired by Chinese bakery-style coconut buns combined with a modern cream roll twist, this recipe yields pillowy sweet buns perfect as a snack, for brunch, or as an impressive homemade treat. The dough is enriched with coconut and regular milk, and the filling is a luscious blend of mascarpone, heavy cream, and sweetened condensed milk, resulting in bakery-quality buns that are surprisingly easy to make at home.

Ingredients

Dough

  • 100 ml coconut milk (lukewarm, approx. 37 °C / 98 °F)
  • 160 ml milk (lukewarm, approx. 37 °C / 98 °F)
  • 9 g instant yeast
  • 25 g white caster sugar
  • 16 g vanilla sugar
  • 1 egg (beaten)
  • 50 ml sunflower oil
  • 500 g flour (patent flour or all-purpose flour)
  • 5 g salt

Garnish

  • 1 egg (beaten, for brushing)

Coating

  • 50 g condensed milk
  • 100 g grated coconut

Cream Filling

  • 250 g mascarpone
  • 50 g condensed milk
  • 8 g vanilla sugar
  • 16 g whipped cream stabilizer (e.g., Klopfix)
  • 250 ml heavy cream

Instructions

  1. Activate Yeast: Place the lukewarm coconut milk, lukewarm milk, instant yeast, white caster sugar, and vanilla sugar in a deep bowl. Mix well and let it rest for 5 minutes to activate the yeast.
  2. Prepare Dough: Add the beaten egg and sunflower oil to the yeast mixture. Stir in the flour and salt. Knead the dough for 10–12 minutes until it becomes smooth and elastic.
  3. First Proof: Cover the bowl with a tea towel or plastic wrap and let the dough rise in a warm place for 1 hour or until it doubles in size.
  4. Divide and Shape: Deflate the dough gently and divide it into 14 equal portions, about 60 g each. Shape each portion into smooth balls.
  5. Second Proof: Place the dough balls onto a baking tray lined with parchment paper. Brush with the beaten egg to give them a glossy finish. Cover and let rise for another 30 minutes, until doubled in size.
  6. Bake Buns: Preheat the oven to 190 °C (375 °F). Bake the buns for 10–12 minutes, or until golden and cooked through. Immediately cover the buns with a clean tea towel after baking to keep them soft.
  7. Coat Buns: While still warm, brush the buns with condensed milk and sprinkle generously with grated coconut. Allow them to cool slightly.
  8. Prepare Cream Filling: In a deep bowl, combine mascarpone, condensed milk, vanilla sugar, and whipped cream stabilizer. Mix for 1 minute until smooth. Gradually add the heavy cream while whipping until firm peaks form. Transfer the cream to a piping bag fitted with a nozzle.
  9. Fill Buns: Carefully slice each bun horizontally. Pipe a generous layer of mascarpone cream inside each bun. Serve immediately or chilled as desired.

Notes

  • Use lukewarm milk and coconut milk (around 37 °C / 98 °F) to properly activate the yeast; too hot will kill the yeast, too cold will slow rising.
  • Cover the dough during rising stages with a tea towel or plastic wrap to prevent drying out.
  • Cover the buns with a clean tea towel immediately after baking to keep them soft.
  • Add a little lime or lemon zest to the cream filling for a refreshing contrast to the coconut flavor.
  • This recipe makes approximately 14 buns, perfect for sharing at brunch or parties.

Find it online: http://bitezly.com/coconut-cream-buns-with-mascarpone-filling-recipe/