When it comes to baked goods that hit the spot, few can rival the satisfaction and irresistible flavours of cocktail buns. These little treasures, born in Chinese bakeries, have become a beloved treat around the world, thanks to their perfect balance of sweetness, texture, and cultural charm.
As I dive into the world of cocktail buns, I can’t help but think back to my childhood. These delightful pastries were more than just a treat for me—they were a cherished favourite, a weekly tradition my parents and I eagerly looked forward to.
The Origins of Cocktail Buns
Cocktail buns, also referred to as coconut buns or gai mei bao in Cantonese, have deep roots in Chinese culinary heritage. These buns gained popularity in Hong Kong bakeries and have since become a beloved favourite in various parts of the world. Cocktail buns consist of a soft and slightly sweet bread dough encasing a buttery, sweet filling made with shredded coconut, sugar, butter, and sometimes custard powder. This filling provides a delightful contrast of flavours and textures within the soft bread.
The exact origins of cocktail buns are not precisely documented, but they became a beloved treat in Hong Kong during the mid-20th century. Originally, they were a staple in local bakeries and dim sum restaurants, often enjoyed as a snack or paired with a warm cup of tea.
The name “cocktail bun” is said to have originated from the shape of the bun, resembling a cocktail glass with its distinctive topping. However, despite its name, these buns are non-alcoholic and are primarily known for their sweet, coconut-filled centre.
Over time, as Chinese cuisine spread globally, so did the popularity of cocktail buns. They transitioned from being a local specialty to becoming a beloved pastry in various parts of the world. These buns have adapted and evolved with different regional variations, incorporating diverse ingredients such as sesame seeds, red bean paste, or even chocolate to suit varying tastes.
What makes cocktail buns so irresistible is their perfect blend of flavours and the way they bring back joyful, nostalgic memories—especially from my childhood. Today, they’re still a beloved treat in bakeries, homes, and cafés around the world, offering a delicious mix of Chinese culinary tradition and global love for baked goods.
Creating Family Traditions
When I introduced my kids to making cocktail buns, I didn’t expect it to become such an amazing bonding experience. From gathering ingredients with excitement to the laughter-filled moments of kneading dough, every step has been a blast. Seeing their eager faces light up while we put together the coconut filling or shape the buns brings me incredible joy.
My kids are totally into the whole process. They jumped in at every step, from rolling out the dough to packing each bun with that yummy coconut filling. The kitchen turned into our little playground, filled with the warm, irresistible smell of baking bread and the excitement of tasting our homemade treats.
As the buns bake to that perfect golden color, the kitchen gets warm—not just from the oven, but from all the excitement buzzing around us. And when we finally sit down to taste those freshly baked cocktail buns, the smiles on my kids’ faces say it all. You can see their pure joy and pride in enjoying the treats they made themselves.
Even though I didn’t get to make them with my parents, I’m determined to start this tradition with my kids, hoping they’ll carry it on with their own kids someday. It’s not just about baking; it’s about creating memories, sparking a love for homemade treats, and deepening our family bond. Now, making cocktail buns together is officially on our list of family cooking traditions—something that brings us joy, excitement, and a whole lot of love.
Cocktail Buns (雞尾包)
Ingredients
Tang Zhong
- 35 g bread flour
- 155 g milk
Milk Bread
- 365 g bread flour
- 3 g salt
- 55 g sugar
- 6 g instant yeast
- 1 large egg
- 140 g whole milk
- 45 g butter (room temperature)
Coconut Filling
- 100 g butter, softened
- 2 tbsp powdered sugar
- 2-3 tbsp flour
- 40 g unsweetened shredded coconut flakes
- 25 g custard powder
- 1/4 tsp salt
Topping
- 50 g butter (melted)
- 25 g cake flour
- 15 g powdered sugar
Egg Wash
- 1 egg
- 1 tbsp milk
Instructions
Tang Zhong
- In a small saucepan, whisk together 35g of bread flour and 170g of milk until smooth.
- Cook the mixture over low-medium heat, stirring continuously, until it thickens into a paste (resembling a roux). Remove from heat and let it cool.
Milk Bread
- Combine lukewarm milk with yeast and a small amount of sugar, allowing it to rest for approximately 5 minutes. For Thermomix users, pour in milk, yeast, and a pinch of sugar, then set the machine for 2 minutes at 37 degrees, operating at speed 1 to activate yeast.
- Once the milk and yeast mixture is ready, combine bread flour, salt, sugar in stand up mixer (with dough hook). Start mixing at a low speed for about 2 minutes while adding in the milk mixture. As you increase the speed to medium, add in the tang Zhong and continue kneading.If you're using a Thermomix, incorporate bread flour, salt, sugar, egg, and tang zhong into the milk mixture, then initiate the kneading process for 3 minutes or until dough is smooth and elastic.
- Slowly add butter to the dough and continue kneading for around 8-10 minutes or until the dough is smooth and elastic. Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in size.
- After the initial proofing of the dough, portion it into 12 equal parts. I typically weigh the total dough and then divide it by 12 to approximate the size of each bun.
Filling
- While the dough is proofing, start preparing the filling by combining all the ingredients and shaping them into log-sized pieces, approximately 7cm in length, for each bun. If the mixture is too soft to manage, you can refrigerate it for approximately 5 minutes to allow it to firm up and become more manageable.
Assembling the Buns
- Roll out each portion into a rectangle and place a log shaped piece of the coconut filling in the centre.
- Fold the dough edges over the filling, pinching them to seal and creating a rectangular bun shape.
- Place the filled buns on a baking sheet lined with parchment paper, leaving some space between each.
- Allow the buns to rise for an additional 30.
- After their second proofing, apply a layer of egg wash to each bun and then add the topping, finishing by sprinkling toasted white sesame seeds over each one.
Topping
- Combine ingredients together and transfer the mixture into a piping bag for piping over the buns.
Egg Wash
- Brush a layer of the wash over each bun. This enhances the appearance of the buns, giving them a glossy, golden finish.