Coconut Golden Raisin Swirl Buns
Filled with a sweet coconut paste and golden raisins, these swirl buns are not only beautiful to look at, but are the perfect morning treat!
Ingredients
for the dough
- 500 g Bread Flour
- 8 g Active Yeast or 6g instant yeast
- 30 g granulated sugar
- 1 tsp kosher salt
- 1 whole egg , lightly whisked
- 240 ml whole milk (or plant-based milk or water)
- 40 g unsalted butter , softened at room temp
for the coconut golden raisin filling
- 20 g unsalted butter
- 40 g granulated sugar
- 30 g whole egg , lightly whisked
- 53 g golden raisins
- 50 g shredded coconut
for the glaze
- 95 g powdered sugar
- 15 ml milk or water
Instructions
for the dough
- Prep the Active Yeast - If using active yeast, proof it by sprinkling it over slightly warmed milk. Let sit for 5-10 minutes or until bubbling and frothy.
- In the bowl of a stand mixer combine, flour, salt, sugar, and yeast (only if using instant). Add in the whisked whole egg, and stream in milk (or milk/active yeast mixture). Mix together on low speed until beginning to hold together. Should be a shaggy form.
- Drop in the softened butter one tablespoon at a time and mix on low speed until the dough pulls away cleanly from the sides of the bowl. Approximately 10-15 minutes of kneading. More if kneading by hand. Check for gluten development by stretching a piece of the dough. The dough is properly formed when the dough can be thinly stretched into a transparent film without tearing.
- Transfer the dough to a work surface and roll into a tight ball. Place into a lightly oiled bowl, cover, and let rise somewhere warm for 2 hours or until doubled in size.
make the coconut golden raisin filling
- Melt the unsalted butter in a small bowl in the microwave. Stir in the granulated sugar, and add in 30 of whole egg (reserve the rest for egg wash). Add in the coconut shreds and golden raisins, and mix until a thick paste forms.
Assemble
- To chill overnight - Remove the proofed dough, and punch into it to knock out some of the air. Transfer to a work surface. Roll out the dough into a small rectangle then place onto a half sheet baking tray, cover tightly, then place in the fridge to chill overnight. The next day, roll out the dough gently into a 15 x 20” rectangle - long edge facing you.
- To bake same day - Remove the proofed dough, and punch into it to knock out some of the air. Transfer to a work surface. Roll out the dough gently into a 15 x 20” rectangle - long edge facing you.
- Prep a large baking tray by lining it with parchment paper. Using a flat spatula or the flat side of a spoon, spread the coconut paste filling over the entire rectangle. Then grabbing a short edge, fold the dough into thirds - like a letter. Press down slightly with a rolling pin, and roll out some more.
- Using a long sharp knife or a pastry cutter, trim the edges, then slice in half, then half again, repeating with each section until you have 8 long strips. Starting from the end closest to you, roll each strip into a tight spiral, tucking the ends under the bun. Place onto the prepped baking tray.
- Cover the buns loosely with some cling film or a kitchen towel and set them aside for at least an hour to rise one more time. They should be doubled in size and jiggle slightly when the pan is shaken.
- Preheat the oven to 350°F / 176°C and brush outside of the buns with the remaining egg wash, sprinkle with extra coconut shreds and raisins. Bake for 15-18 minutes covering with aluminum foil after the 12 minute mark to prevent burning. Remove from the oven, and let the buns cool on the baking tray for 5-10 minutes.
- While the buns are cooling, make the glaze by whisking together powdered sugar and water, adding more water if needed until of desired consistency. Drizzle over the cooled swirl buns and Enjoy!
Notes
SUBSTITUATIONS
- Whole milk can be replaced with plant-based milk or water.
- Active yeast or instant yeast can be used. Check recipe for correct amounts.