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Raspberry Pull-Apart Buns with Coconut Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 64 reviews
  • Author: Melanie
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Knead the dough. Knead the dough by hand or with mixer for 7-8 minutes until it is smooth and elastic.
  6. 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.
  7. Punch down and rest. Punch down the dough to release air and let it rest for 10 minutes.
  8. Shape dough circle. Roll out the dough on a floured surface into a 12-inch diameter circle.
  9. Prepare baking sheet. Line a large baking sheet with a Silpat mat or parchment paper.
  10. Transfer dough. Place the rolled dough circle onto the prepared baking sheet.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Indent centers. Make an indentation with your fingers in the center of each round to hold the jam filling.
  16. 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.
  17. Preheat oven. Preheat the oven to 375 degrees Fahrenheit while dough is rising.
  18. 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.
  19. Bake buns. Bake at 375°F for about 20 minutes until the top is deep golden brown and the bottom is starting to brown.
  20. Prepare jam filling. In a small bowl, whisk together the raspberry jam and coconut extract.
  21. 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.
  22. 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.
  23. Drizzle glaze. Spoon the coconut glaze over the buns evenly.
  24. Serve. Serve the buns warm with any remaining glaze and extra jam on the side.
  25. 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.

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Find it online: https://flavorfestkitchen.com/raspberry-pull-apart-buns-with-coconut-glaze-recipe/