I decided to celebrate the start of strawberry season by making these incredible strawberry buns with coconut custard and coconut crumble. These buns are great for breakfast, lunch or as a snack.
The strawberry season is here, finally! As it does not last long I have decided to make the most of it and make as many strawberry desserts as possible. You can not go wrong with strawberries to be honest as they taste great in pretty much every dessert. This time, I mixed strawberry with coconut flavour and made this summery strawberry and coconut custard sweet buns If you have not tried coconut and strawberry together, this is the best time to check it out!
How to make strawberry buns with coconut custard
This recipe is special and it comes from my Mum’s baking notebook. She let me share it with you guys so you can enjoy these wonderful strawberry and coconut custard sweet buns as well.
In order to make this recipe, you need to make dough. This is enriched dough as it includes eggs and butter. This is what makes the dough so chewy and delicious.
When I make this recipe, I start with making custard first ( in US I think it is called instant pudding, I mean a flavoured powder that you dissolve in milk and cook until it thickens). I make it first so it has time to cool down completely.
Making dough is pretty much straightforward, it is important to remember not to add yeast to hot milk. If you do it, you will kill the yeast and dough will not raise. When the dough is ready it will be sticky, but this is ok. Do not add more flour as buns will be hard. When you make dough, let it to double in size and then shape the dough into buns.
The next steps are easy, I topped my fluffy buns with sweet and creamy coconut custard. Then I have added lots of fresh strawberries on top. Next, I topped my buns with a generous amount of coconut crumble for extra texture. To finish, I brushed some egg wash which give these buns a beautiful golden colour.
Tips:
1.I always add less milk to custard while using if for baking as it holds its shape better.
2. Use a kitchen scale to divide the dough into even portions.
3. If you make smaller or bigger buns, do not forget to adjust baking time accordingly.
What do strawberry buns with coconut custard taste like?
These sweet buns are fluffy and soft. Every bite feels like eating a cloud. Not that I know how a cloud tastes, but you get the idea.
These buns taste phenomenal. The dough is light, airy and wonderfully chewy. Coconut custard is creamy and smooth and pair beautifully with tart and juicy strawberries. Coconut crumble adds extra texture and and more coconut flavour to the buns.
I hope that this easy baking recipe for strawberry buns with coconut custard will become a staple in our house not only during summer time but all year round. Even if you do not have access to fresh strawberries, you can use frozen strawberries as well.
How to store these wonderful sweet buns
Store these buns in a fridge for up to 3 days. You can also freeze them for up to 3 months in a zip lock bag. I recommend putting a piece of baking paper in between the buns so they do not stick.
In order to defrost these buns, just take them out of the freezer and leave them at room temperature for about 30 min. You can easily warm them up. Preheat oven to 150C fan (302F) and warm them up for about 5-6 minutes.
I love eating these strawberry and coconut custard buns for breakfast or lunch. What is better than sitting outside with a cup of coffee and and one of these delicious round beauties? These buns are also great to take for a picnic. Have I convinced you to find time and bake these buns yet? I hope so!
If you are looking for more recipe with strawberries, I can recommend you the following:
Carrot cake and strawberry cheesecake
Click this link to see the best recipes with strawberry
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my Mom’s notebook
Enjoy!
Strawberry buns with coconut custard
Fluffy and soft sweet buns topped with coconut custard, fresh strawberries and coconut crumble. Strawberry and custard pair wonderfully together. These buns are a great idea to make for breakfast, lunch or a picnic.
Ingredients
Sweet buns
Strawberry and custard filling
Coconut crumble
Instructions
Making coconut crumble
-
Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results.
-
Add butter, coconut, flour and sugar into a small bowl. Mis all the ingredients until you get small clusters. Place bowl in a fridge until needed.
Making custard
-
Pour 300 ml of milk to medium pot and boil. Add the custard powder to the remaining milk and stir well until the powder dissolves.
-
When the milk is boiling reduce the gas and pour in the custard mixture. Stir constantly until the custard thickens up well. When custard is ready add desiccated coconut and mix well. Put aside.
Making sweet buns
-
Prepare 2 baking sheets lined with baking paper and set aside.
-
Take small pot, pour milk into the pot and add sugar. Stir well and warm up the milk until warm. Do not boil the milk as it will kill the yeast.
-
Let the mixture to cool down. It should be slightly warm to touch.
-
When the milk is warm, add yeast and stir well. Leave the pot aside for 15 minutes, it will help to activate the yeast.
-
In a large bowl add flour, eggs and butter. Mix all the ingredient for 2 minutes.
-
Add yeast mixture to the flour mixture and knead the dough until smooth and soft. It should take around 8-10 minutes.
-
I use a standing mixer with a hook attachment. If you do not have a standing mixer, you can use your hands to knead the dough but it may take more time.
-
The dough may be a little bit sticky but this is ok.
-
When the dough is ready, cover the bowl with a cling film and a kitchen towel and put it aside for about 1 hour and 30 min until it doubles in size.
-
When the dough is ready, Move it on a working surface and divide it into smaller portions. I have divided my dough into 9 portions to make quite big buns but you can divide it into as many portions as you would like just do not forget to adjust baking time.
-
Shape each portion of the dough into a ball. Flatten it a little bit and move it on the baking sheet. Make an indentation by pressing the glass in the middle of the dough.
-
Preheat oven to 170°C fan (338F).
-
Make sure that the indentation is quite deep but do not make a hole in the dough.
-
Wash and dry strawberries, cut them into slices or chunks.
-
Spoon the prepared custard in the middle, place sliced strawberries on top.
-
Leave the buns to raise for about 30 min. When they are ready, sprinkle coconut crumble on top.
-
Brush egg wash on the buns. Egg wash will add a beautiful golden colour.
-
Bake the buns for 18-20 min until golden. Remove from the oven and move to a cooling rack.
-
Enjoy
-
Store buns in the fridge. Consume within three days.