Coconut Cinnamon Evaporated Milk Buns

I should write a list of resolutions for baking. First and foremost would be checking on things more often so they don't burn. These buns barely escaped that fate with a deep brown tan.

Still, these babies came out successful. I made them mostly to use up the leftover evaporated milk from the gelato I made earlier. I also used cinnamon and coconut to make them a little more interesting. They flooded my house with the sugary, vaguely buttery smell of a Chinese bakery, though they're more toothsome than Asian-style bread. They've got a nice coconutty flavour and richness from the shredded coconut I added to the dough, softness from the evaporated milk, a slight caramel flavour without too much sweetness from the coconut sugar, and a hint of cinnamon to round it off. I sprinkled the top with coarse sugar to give it some crunch and additional flavour.

These are the kinds of sweet buns that can hold their own with some whole wheat flour substituted in- I'd also be interested as to how they'd taste with coconut milk instead of evaporated milk. I'd also like to try making the leftovers into a bread pudding or french toast, since it's firm enough that it won't fall apart when soaked with liquid.

Coconut Cinnamon Evaporated Milk Buns
Adapted from Roxana's Home Baking

For the Buns:
4 C. (490 g.) Bread flour
1/4 C. Lukewarm water
2 Tsp. Active dry yeast
2 Eggs, room temperature
50 g. Soft butter or margarine
1 Tsp. Salt
3/4 C. Evaporated milk
1/4 C. (50 g.) Coconut sugar, or brown sugar
1 Tsp. Cinnamon
1 Sachet vanilla sugar, or 2 Tsp. homemade
1/2 C. Shredded unsweetened coconut
Additional evaporated milk, raw cane sugar/coarse sugar, cinnamon and flaked coconut, to top

Mix 1/4 C. of the flour, the water, and the yeast to form a sponge. Let sit covered until spongey in appearance, about 30 minutes.

Mix the remaining flour, sugar, salt, cinnamon and vanilla sugar. In a separate small bowl, mix 1/4 C. of the evaporated milk with the coconut and let sit.

Add 1/3 of the flour mixture to the sponge. Mix it in using the dough hook attachment of a mixer on low speed, or use a silicone spatula by hand. Add 1/4 C. of the remaining evaporated milk and one egg. Once incorporated, add another 1/3 of the flour mixture, followed by the remaining evaporated milk and egg. Add the last of the flour mixture, followed by the coconut mixture and the butter/margarine. Knead 5 minutes on medium speed, or 15 minutes by hand, until elastic and smooth.

Let rise in a greased, covered bowl until doubled, 1-2 hours depending on the ambient temperature. Once doubled, punch down and form 12 equally sized balls. Let rise covered on a greased or parchment-lined baking tray (I used brioche molds greased with coconut oil) until almost doubled, 30 minutes to 1 hour.

Preheat the oven to 200℃. Brush the buns with evaporated milk. Sprinkle with flaked coconut, sugar and cinnamon.

Lower the oven temperature to 190℃. Bake for 25-30 minutes, until golden brown.