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Cocktail bun: photo of the dish
Illustrative photo: Jp384 — CC BY 3.0, Wikimedia Commons
Snacks & baking

Cocktail bun

A very soft Hong Kong sweet bun topped with a layer of sugar and crumbly coconut. It is called that because it is sold in Western-style café-restaurants, and is eaten as an afternoon snack.

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Ingredients

Ingredients

Garniture coco

Spices & seasoning

Nutrition facts

558 kcal per serving

Protein
13.7 g
Carbohydrates
67.7 g
of which sugars
25.9 g
Fat
24.3 g
Fiber
4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, sugar, yeast and salt, then add the egg, lukewarm milk and vanilla. Knead for 8 minutes.
  2. Gradually work in the softened butter and knead until smooth and elastic.
  3. Leave to rise for 1 hour, covered, until doubled in size.
  4. Prepare the topping by mixing the coconut, sugar, softened butter and egg until you get a soft paste.
  5. Divide the dough into 4 buns, place them on a tray, then leave to rise for 30 minutes.
  6. Spread the coconut topping over each bun in an even layer.
  7. Bake at 180 °C for 15 minutes, until the top is golden and the edges are well cooked.

Variations and tips

Chocolate version. Add 1 tablespoon of cocoa powder to the coconut topping for a chocolate version.

With what you can find here. Desiccated coconut is easy to find, and dry yeast can be replaced with fresh yeast, using double the amount.

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Original Ecomely recipe.