Guyanese Coconut Buns

Name: Guyanese Coconut Buns
Prep time: 2 h 5 min
Cook time: 25 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Guyana
Ingredients: 500 g All-Purpose Flour; 7 g Active Dry Yeast; 250 ml Whole Milk (lukewarm); 80 g Unsalted Butter (melted); 15 g Brown Sugar; 105 g Brown Sugar; 100 g Desiccated Coconut; 1 pcs Egg (beaten); 6 g Salt; 2 g Nutmeg Powder; 5 ml Vanilla Extract; 50 ml Water (lukewarm)

Soft, lightly sweet buns scented with coconut, vanilla, and nutmeg, with the tender texture of a bakery-style tea bun. They are a familiar Guyanese treat for breakfast, afternoon tea, or a simple snack.

Prep

2h 5m

Cook

25m

Serves

Estimated

Nutrition

Per serving

474kcal

Calories

Protein

19g

Fat

67g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

500g
All-Purpose Flour

Yeast

7g
Active Dry Yeast
250ml
Whole Milk (lukewarm)

Dough

80g
Unsalted Butter (melted)

Yeast

15g
Brown Sugar

Dough

105g
Brown Sugar
100g
Desiccated Coconut
1pcs
Egg (beaten)
6g
Salt
2g
Nutmeg Powder
5ml
Vanilla Extract
50ml
Water (lukewarm)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Stir the active dry yeast and brown sugar into the whole milk, then let the mixture stand until foamy.
02
Combine the all-purpose flour, brown sugar, desiccated coconut, salt, and nutmeg powder.
03
Add the yeast mixture, egg, unsalted butter, vanilla extract, and water. Knead until smooth and soft.
04
Cover and let the dough rise until doubled in size, about 1 hour.
05
Divide into equal portions, shape into buns, and place on a lined baking tray. Cover and let rise until puffy, about 30 minutes.
06
Preheat the oven to 180°C (350°F) during the final rise.
07
Bake for 20 to 25 minutes, until golden and cooked through. Cool on a rack before serving.

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