Hong Kong Coconut “Cocktail” buns

1/2 cup white sugar

1 cup milk

1 tbsp active dry yeast (or 1 packet)

4 cups flour

2 eggs

2 tbsp sesame oil

kosher salt

1 egg (whisked, for egg wash)

sesame seeds

4 tbsp butter (melted)

1/2 cup sugar

1/2 cup AP flour

1/2 cup milk powder

1 cup desiccated coconut

1 egg

4 tbsp AP flour

3 tbsp butter (melted)

2 tbsp sugar

2 tbsp sugar

hot water

COMBINE sugar, flour, milk powder and desiccated coconut

COMBINE eggs and butter in a separate bowl, then add the butter/egg mixture to the dry ingredients

WHISK until a pebbly dough forms

MELT butter, then add sugar and flour

WHISK until a paste forms, and add to a pastry bag (or a zip lock bag with a corner cut off)

COMBINE sugar and hot water together until the sugar is dissolved

HEAT the milk to lukewarm temperature (about 45 seconds in a microwave), then combine with yeast and white sugar

PROOF the yeast for 10 minutes until bubbles appear (if no bubbles appear, the yeast is dead, and needs to be replaced)

ADD eggs, sesame oil, and a pinch of kosher salt, then stir until combined

ADD the mixture to the bowl of your stand mixer, then set the stand mixture to low and gradually add 4 cups of flour, while gradually increasing speed

REMOVE and cover with plastic wrap once the dough pulls away from the sides of the bowl

PROOF the dough in an oven with the oven light on for 2-3 hours

PUNCH a hole in the dough and form a ring, then divide into twelve equal pieces

ROLL out dough until 6 inches in diameter, rotating a 1/4 turn after each roll

SPREAD a layer of filling evenly across the dough, then roll up the dough like a mat.

WET the end of the roll to help keep it shut

TUCK in the ends of each side of the pastry

COVER with plastic wrap and proof for 30 minutes

BRUSH down with egg wash and finish with sesame seeds

BAKE at 350F for 20-25 minutes until golden brown

BRUSH down with simple syrup and wait 15 minutes before serving