Braided Toasted Coconut, Lime and Crunch Sugar Buns
Soft, aromatic enriched dough buns braided with a toasted coconut, lime zest, and butter filling, finished with a light crunchy sugar topping. An original bakery recipe perfect for breakfast or an afternoon treat.
Ingredients
- 420 g bread flour (for the dough)
- 55 g granulated sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm whole milk (38–43°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 80 g unsweetened shredded coconut (for the relleno)
- 45 g unsalted butter, melted (for the relleno)
- 50 g brown sugar (for the relleno)
- 2 cditas lime zest (of 2 limas)
- 15 ml lime juice (fresh)
- 5 ml vanilla extract (for the relleno)
- 20 g all-purpose flour (for the cobertura crujiente)
- 25 g granulated sugar (for the cobertura crujiente)
- 15 g cold unsalted butter (for the cobertura crujiente)
- 1 unit beaten egg (for brush)
- 15 g unsweetened shredded coconut (for decorar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, mix the bread flour, sugar, salt, and instant dry yeast.
- 2
2. Add the warm milk, 1 egg, and softened butter. Mix until a dough forms, then knead for 10 to 12 minutes until smooth, elastic, and slightly tacky.
- 3
3. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 75 to 90 minutes, until nearly doubled in size.
- 4
4. Meanwhile, toast the 80 g (1 cup) shredded coconut for the filling in a dry skillet over medium-low heat for 3 to 5 minutes, stirring, until lightly golden. Let cool.
- 5
5. Make the filling by mixing the toasted coconut, melted butter, brown sugar, lime zest, lime juice, and vanilla extract until you have a moist, loose paste.
- 6
6. For the crunchy topping, rub together the flour, the 25 g (2 tbsp) sugar, and the cold butter with your fingertips until small crumbs form. Set aside.
- 7
7. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches / 40 x 30 cm.
- 8
8. Spread the coconut-lime filling evenly over the dough, leaving a 1 cm / 1/2 inch border.
- 9
9. Fold the dough into thirds like a letter. Press gently and cut into 10 long strips of equal size.
- 10
10. Twist each strip on itself, then form a simple braid or elongated knot. Place the buns on a parchment-lined baking sheet, leaving space between them.
- 11
11. Cover and let rise again for 30 to 40 minutes, until puffy. Meanwhile, preheat the oven to 375°F / 190°C.
- 12
12. Brush each bun with the beaten egg, sprinkle with the crunchy topping, and finish with the 15 g (3 tbsp) shredded coconut for garnish.
- 13
13. Bake at 375°F / 190°C for 20 to 25 minutes, until the buns are deeply golden on the outside and baked through inside.
- 14
14. Let cool for 10 to 15 minutes on a rack before serving so the topping can set and the filling can finish settling.
Chef tips
If the dough feels very sticky at first, avoid adding too much extra flour; steady kneading will build structure. For deeper flavor, let the filling rest for 10 minutes before using.
Substitutions
You can replace lime with lemon for a softer citrus profile. Unsweetened shredded coconut may be replaced with finely chopped coconut flakes. Whole milk can be swapped for reduced-fat milk, though the crumb will be slightly less rich.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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