If you’re looking for a show-stopping treat that combines fluffy, golden bread with the vibrant burst of raspberry and the tropical sweetness of coconut, then this Raspberry Pull-Apart Buns with Coconut Glaze Recipe is exactly what you need in your dessert or brunch rotation. The soft, tender buns, wrapped in layers of luscious raspberry jam and topped with a smooth coconut glaze, come together to create an irresistibly cozy and elegant baked good. Whether you’re aiming to impress guests or just treat yourself to something special, this recipe strikes the perfect balance of warmth, flavor, and fun to make pulling apart each bun a pure joy.
Ingredients You’ll Need
To make these delightful Raspberry Pull-Apart Buns with Coconut Glaze Recipe, you’ll rely on some basic yet thoughtfully chosen ingredients. Each one plays a vital role in creating the rich texture, perfect rise, and fruity sweetness that make these buns unforgettable.
- Flour (3 & 1/2 cups): The foundation for your soft, tender dough—make sure to spoon and level for accuracy.
- Active dry yeast (1 tablespoon): Essential for that wonderful rise and airy crumb.
- White sugar (1/4 cup): Adds just the right touch of sweetness to balance the tart raspberry.
- Kosher salt (1/2 teaspoon): Enhances all the flavors perfectly without overpowering.
- Milk (1 cup): Warmed to bring moisture and richness, helping with a tender crumb.
- Butter (1/4 cup, half stick): Adds buttery flavor and softens the dough beautifully.
- Eggs (2 whole + 1 yolk): Eggs build structure and contribute to a golden crust when brushed on.
- Water (1 tablespoon): Mixed with egg yolk for that glossy finish before baking.
- Seedless raspberry jam (1/2 cup + extra to garnish): The star flavor that infuses each bun with fruity brightness.
- Coconut extract (1/8 teaspoon): Adds a subtle tropical aroma that pairs flawlessly with raspberry.
- Powdered sugar (1 cup): The base for the luscious coconut glaze.
- So Delicious Coconutmilk Coffee Creamer – French Vanilla (2 tablespoons or more): Creates a smooth, pourable glaze with a delightful hint of vanilla.
How to Make Raspberry Pull-Apart Buns with Coconut Glaze Recipe
Step 1: Mix Dry Ingredients
Start by combining 2 cups of flour, yeast, sugar, and salt in a large bowl or the bowl of your stand mixer. This helps evenly distribute the yeast and sugar so the dough will rise perfectly.
Step 2: Warm Milk and Butter
Warm the milk and butter together in the microwave in short bursts, stirring in between, until the mixture feels like warm bathwater and the butter is softened but not fully melted. This warmth activates the yeast without killing it.
Step 3: Combine Wet and Dry Ingredients
Pour the warm milk mixture into the dry ingredients along with 2 eggs. Stir well or switch to the dough hook if using a mixer to start forming your dough.
Step 4: Add Remaining Flour Gradually
Add the remaining 1 1/2 cups flour in increments until the dough is soft, sticky, but manageable. You want a dough that clings lightly yet is workable enough to knead.
Step 5: Knead Until Smooth and Elastic
Knead your dough—by hand or with a mixer—for 7 to 8 minutes. You’ll know it’s ready when it’s smooth, elastic, and slightly tacky to the touch.
Step 6: First Rise
Spray a large bowl with nonstick spray, shape your dough into a ball, and place it inside. Turn once to coat all sides, cover with a tea towel, and let it rise in a warm spot for about an hour until it doubles in size.
Step 7: Punch Down and Rest
Gently punch down the risen dough to release excess air, let it rest 10 minutes, which makes it easier to shape for the next steps.
Step 8: Roll Out Dough
On a floured surface, roll your dough into a 12-inch circle. This will be the base for your intricate pull-apart design.
Step 9: Prepare Baking Surface
Line a large baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even cooking.
Step 10: Transfer Dough and Mark Center
Place the dough circle onto the lined sheet, then set a glass or similarly sized round object (3-4 inches in diameter) in the center. This will help prevent cutting through the middle during shaping.
Step 11: Cut Dough into Strips
Cut from the rim of the glass to the outer edge into quarters, then cut each quarter into 5 narrow wedges for a total of 20 strips—all surrounding the untouched center circle.
Step 12: Twist and Coil Strips
Pair two adjacent strips at a time, twist them together 4 times, pinch the ends, and coil into a rough rosette shape. Arrange this first “petal” in the center where the glass was.
Step 13: Form Remaining Petals
Repeat this twisting and coiling with the remaining strips, fitting 8 more “petals” around the center rosette to create a beautiful floral pattern totaling 10 rounds.
Step 14: Make Wells and Second Rise
Gently press your fingers into the center of each round to form wells that will hold the raspberry jam later. Cover the shaped dough and let it rise for about 30 minutes until nearly doubled again.
Step 15: Preheat Oven and Egg Wash
While the dough rises, preheat your oven to 375 degrees Fahrenheit. Whisk together the egg yolk and water to brush over the buns right before baking, which will give you a glossy, golden finish.
Step 16: Bake to Golden Perfection
Bake the bread for about 20 minutes until the top is a deep golden brown and the bottom begins to color—then remove from the oven and let cool slightly.
Step 17: Add Raspberry Jam Centers
Mix the raspberry jam with coconut extract and spoon 1 to 2 teaspoons into each well you created, infusing each bun with that signature fruity flavor.
Step 18: Prepare Coconut Glaze
Whisk powdered sugar and coconut creamer together until smooth and pourable. Adjust the creamer quantity little by little to reach the perfect drizzle consistency.
Step 19: Drizzle and Serve
Drizzle this luscious coconut glaze all over the buns, adding extra jam if you like. Serve warm to enjoy the full flavor and pull-apart magic!
How to Serve Raspberry Pull-Apart Buns with Coconut Glaze Recipe
Garnishes
For an extra pop of color and flavor, fresh raspberries or a sprinkle of toasted shredded coconut beautifully complement the Raspberry Pull-Apart Buns with Coconut Glaze Recipe. A few mint leaves can add a fresh contrast and elevate the presentation to cafe-level deliciousness.
Side Dishes
This recipe shines alongside a warm cup of coffee or tea, making it perfect for breakfast or brunch. Pair it with a light fruit salad or some creamy yogurt to balance the sweetness and round out your meal.
Creative Ways to Present
Present the buns on a rustic wooden board or a bright, colorful platter to showcase the floral pattern of the pull-apart petals. For gatherings, serve with small individual bowls of extra coconut glaze and raspberry jam for dipping—it turns into an interactive and delightful experience!
Make Ahead and Storage
Storing Leftovers
Wrapping the buns tightly with plastic wrap or storing them in an airtight container at room temperature keeps them soft for 2 to 3 days. Letting them sit out prevents the glaze from getting sticky or soggy.
Freezing
You can freeze the fully baked and cooled Raspberry Pull-Apart Buns with Coconut Glaze Recipe by wrapping them securely in plastic wrap and placing them in a freezer bag. They’ll keep for up to 2 months—just thaw at room temperature when ready to enjoy.
Reheating
Reheat buns gently in a 300-degree oven for about 10 minutes or until warm throughout. You can also zap individual pieces in the microwave for 10-15 seconds, then add some fresh glaze to bring back that fresh-baked feel.
FAQs
Can I use frozen raspberries instead of jam?
While fresh or frozen raspberries are delicious, using seedless raspberry jam helps them stay neatly in the wells without leaking or making the dough soggy. If you prefer fresh fruit, try cooking it down into a thick compote first.
Is coconut extract necessary in this recipe?
The coconut extract adds a subtle tropical aroma that complements the raspberry and glaze beautifully. If you don’t have it, you can omit or substitute with a tiny bit of vanilla extract, but it won’t have quite the same unique signature flavor.
Can I make these buns vegan?
You can swap out dairy milk and butter for plant-based alternatives, and replace the eggs with flax eggs or commercial egg replacers to make this recipe vegan-friendly. Keep in mind that texture and rise may vary slightly.
Why do I need to use the glass when shaping the dough?
Placing the glass in the center keeps that part of the dough intact so you don’t accidentally cut through it while slicing wedge strips. This helps maintain a beautiful center that serves as the focal point for your pull-apart flower.
How long can I keep the buns before serving?
These buns are best enjoyed fresh within 2 to 3 days at room temperature. Storing them properly will keep them soft, but they are at their most magical right out of the oven or shortly thereafter.
Final Thoughts
This Raspberry Pull-Apart Buns with Coconut Glaze Recipe is such a wonderful treat to bake and share. It’s the kind of recipe that feels special but is surprisingly approachable, giving you a gorgeous centerpiece for any occasion or a comforting indulgence any day of the week. Dive in, have fun twisting and shaping the dough, and enjoy every warm, sweet bite!
Print
Raspberry Pull-Apart Buns with Coconut Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Total Time: 1 hour 34 minutes
- Yield: 10 buns
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These Raspberry Pull-Apart Buns with Coconut Glaze are a delightful, soft sweet bread featuring a beautiful flower-shaped design. Filled with seedless raspberry jam and topped with a luscious coconut-infused glaze, these buns are perfect for breakfast, brunch, or a special treat. Soft, fluffy, and richly flavored, they combine the tangy sweetness of raspberry with the tropical richness of coconut for a unique and irresistible pastry.
Ingredients
Dough
- 3 1/2 cups flour (spooned and leveled)
- 1 tablespoon active dry yeast
- 1/4 cup white sugar
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1/4 cup butter (half stick)
- 2 eggs
- 1 egg yolk
- 1 tablespoon water
Filling and Glaze
- 1/2 cup seedless raspberry jam
- 1/8 teaspoon coconut extract
- 1 cup powdered sugar
- 2 tablespoons So Delicious Coconutmilk Coffee Creamer, French Vanilla (or more to taste)
- Extra jam (to garnish)
Instructions
- Mix initial dry ingredients. In a large bowl or stand mixer, combine 2 cups of flour, active dry yeast, white sugar, and kosher salt until evenly mixed.
- Warm milk and butter. In a microwave-safe glass measuring cup, heat 1 cup milk and 1/4 cup butter in 30-second increments, stirring between, until the mixture is warm to the touch (like bathwater), and butter is softened but not fully melted; cool slightly if too hot.
- Add wet ingredients to dry. Pour the warm milk-butter mixture and 2 eggs into the flour mixture and stir well; if using a mixer, switch to the dough hook attachment now.
- Add remaining flour and mix dough. Incorporate 1 1/2 cups additional flour gradually, stirring well; then add more flour in half-cup increments until a soft, sticky but workable dough forms, listening for the dough slapping the mixer bowl sides if using a stand mixer.
- Knead the dough. Knead the dough by hand or with mixer for 7-8 minutes until it is smooth and elastic.
- First rise. Spray a large bowl with nonstick spray; shape the dough into a ball, place it in the bowl, turning once to coat, cover with a tea towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Punch down and rest. Punch down the dough to release air and let it rest for 10 minutes.
- Shape dough circle. Roll out the dough on a floured surface into a 12-inch diameter circle.
- Prepare baking sheet. Line a large baking sheet with a Silpat mat or parchment paper.
- Transfer dough. Place the rolled dough circle onto the prepared baking sheet.
- Place center guide. Set a glass or round object (3-4 inch diameter) in the center of the dough circle to protect the middle while cutting.
- Cut dough into strips. Cut dough from the rim of the glass to the outer edge into quarters; then cut each quarter into 5 narrow wedge-shaped strips, resulting in 20 strips surrounding the center.
- Form center rosette. Pick up two adjacent strips, twist them together about 4 times, pinch the ends, coil into a flower-shaped round, and place it in the center where the glass was.
- Create additional petals. Repeat the twisting, pinching, and coiling for the remaining strips in pairs, forming 9 petals around the center for a total of 10 rounds.
- Indent centers. Make an indentation with your fingers in the center of each round to hold the jam filling.
- Second rise. Cover the shaped dough with a tea towel and let rise in a warm place for about 30 minutes or until nearly doubled.
- Preheat oven. Preheat the oven to 375 degrees Fahrenheit while dough is rising.
- Egg wash. Whisk 1 egg yolk with 1 tablespoon water, and just before baking, brush this egg wash over the dough with a pastry brush, using as much as needed.
- Bake buns. Bake at 375°F for about 20 minutes until the top is deep golden brown and the bottom is starting to brown.
- Prepare jam filling. In a small bowl, whisk together the raspberry jam and coconut extract.
- Add jam to buns. Allow bread to cool enough to handle; create a well in each round’s center and spoon 1 to 2 teaspoons of the jam mixture into each.
- Make coconut glaze. Whisk powdered sugar and coconut creamer in a medium bowl until smooth and thin enough to drizzle, adding more creamer a little at a time as needed.
- Drizzle glaze. Spoon the coconut glaze over the buns evenly.
- Serve. Serve the buns warm with any remaining glaze and extra jam on the side.
- Storage. Store covered tightly at room temperature for 2-3 days to maintain freshness.
Notes
- Ensure the milk and butter mixture is warm, not hot, to activate the yeast properly without killing it.
- The dough should be soft and sticky but still workable; adjust flour gradually when mixing.
- The shaping technique creates a beautiful flower design; handle dough gently to keep air bubbles.
- The coconut extract in the jam and glaze adds a subtle tropical flavor complementing the raspberry.
- Use a pastry brush for even egg wash application to achieve a shiny, golden crust.
- Allow the buns to cool enough for handling but serve warm to enjoy the best texture and flavor.
- Store wrapped at room temperature; avoid refrigeration to prevent drying out.
