Coconut Jasmine Cream Buns

A Light, Airy Sweet Treat for Summer

Soft coconut jasmine cream buns made with fluffy milk bread, a light jasmine whipped cream filling, simple syrup glaze, and shredded coconut.

I’ve been on a Korean sweet treat kick lately, and these Coconut Jasmine Cream Buns are exactly the kind of soft, airy dessert I want when it is hot outside. And if you live anywhere near Dallas during a heat wave, you already know this is not the time for anything too heavy.

I’m not usually a huge fan of jasmine tea on its own, but jasmine in desserts is different. It gives just enough floral flavor without tasting like you accidentally drank perfume, which is always appreciated. In this recipe, the jasmine whipped cream is light, cool, and subtle, and it pairs so well with the coconut on the outside of the buns.

This is not exactly a recipe you can throw together in 20 minutes, but it is worth the effort. The milk bread dough needs time to rise, the cream needs time to chill, and the buns need to cool before they can be filled. But if you space it out, especially by making the dough ahead and proofing it overnight, the whole thing feels much more manageable. You end up with soft golden buns, a light jasmine cream filling, and enough coconut to make the whole thing feel refreshing instead of heavy.

Why this Recipe Works

• Tangzhong keeps the milk bread soft and gives the buns that fluffy, tender texture.
• Scalded milk helps create a smooth dough and gives the bread a softer crumb.
• An overnight proof makes the recipe easier to manage and gives the dough time to develop flavor.
• The buns are shaped small and long so they can be split and filled like a cream bun.
• A simple syrup glaze helps the coconut stick and gives the finished buns a light shine.
• Jasmine-infused cream adds subtle floral flavor without overpowering the bread.
• The coconut balances the cream and makes the buns feel light, summery, and a little more special.
• Chilling the infused cream is important because cold cream whips better and holds its shape.

Tips for Making Coconut Jasmine Cream Buns

• Do not skip the tangzhong. It is what gives the buns their soft, fluffy milk bread texture.
• Let the scalded milk cool before adding yeast. If the milk is too hot, it can kill the yeast.
• Add the butter slowly. Let each piece incorporate before adding the next so the dough stays smooth.
• Use wet hands when shaping the dough. The dough is tacky, and wet hands make it easier to handle.
• Give the buns room on the baking sheets. They need space to rise and bake evenly.
• Infuse the cream ahead of time. It needs to be fully chilled before whipping.
• Do not fill warm buns. The whipped cream will melt if the buns are not completely cooled.
• Pipe the cream right before serving if possible. The buns are best when the bread stays soft and the cream stays cool.

🌱 A Greener Bite of Sustainability

This recipe is a good reminder that a few simple ingredients can become something special with time and patience. Making the dough ahead and spacing out the steps also helps the process feel more manageable, which means you are more likely to actually enjoy the baking instead of turning your kitchen into a tiny flour-based emergency.

Ingredients & Why They Matter

• Milk – Adds softness and richness to the dough.
• Bread flour – Gives the buns structure while keeping them soft and fluffy.
• Active dry yeast – Helps the dough rise and creates a light bread texture.
• Granulated sugar – Sweetens the dough and feeds the yeast.
• Coarse salt – Balances the sweetness and strengthens the flavor.
• Egg – Adds richness and helps create a tender crumb.
• Unsalted butter – Makes the dough soft, rich, and more flavorful.
• Neutral oil – Keeps the dough from sticking during proofing.
• Heavy cream or milk – Combines with egg to help the buns bake up golden.
• Water – Creates the simple syrup glaze for the baked buns.
• Finely shredded unsweetened coconut – Adds texture and light coconut flavor.
• Jasmine tea leaves – Infuse the cream with subtle floral flavor.
• Confectioner’s sugar – Sweetens the whipped cream without making it gritty.

How To Make Coconut Jasmine Cream Buns

Coconut Jasmine Cream Buns made with fluffy milk bread, jasmine whipped cream, simple syrup glaze, and shredded coconut.

Make the Tangzhone:

In a small saucepan over low heat, combine 100 g milk and 20 g bread flour. Cook, whisking constantly, until thickened to a paste, about 2 to 3 minutes. Immediately transfer the paste to a small bowl, scraping the sides of the saucepan with a flexible spatula. Let cool until warm, about 5 to 10 minutes. The texture should resemble mashed potatoes.

Make the Milk Bread Dough:

In a clean small saucepan, scald the milk over medium heat, bringing it to a gentle simmer. Watch carefully, as milk can boil over quickly. Pour the milk into a small bowl and let it cool until warm to the touch, about 110°F. Stir in the yeast and a pinch of sugar. Set aside until the surface is foamy, about 5 to 10 minutes. In the bowl of an electric mixer fitted with the dough hook, combine the sugar, bread flour, salt, and egg. Add the tangzhong and yeast-milk mixture. Mix on low speed until shaggy. Add the softened butter one piece at a time, mixing until fully incorporated before adding the next piece. Increase the speed to medium-high and knead until the dough is tacky and slightly sticky, about 8 to 9 minutes.

Transfer the dough to a lightly floured work surface. Wet your hands to prevent sticking, then pinch and pull the ends of the dough to form a smooth ball.

Proof the Dough:

Coat a large mixing bowl with 1 teaspoon neutral oil. Add the dough to the bowl and gently turn it to coat with oil. Cover the bowl with plastic wrap and set it in a warm spot to proof until doubled in size, about 2 hours. For an overnight option, place the covered dough in the refrigerator to proof for at least 8 hours or overnight.

Infuse the Jasmine Cream:

In a small saucepan, combine the heavy cream and jasmine tea leaves. Bring to a simmer over low heat and simmer for 5 minutes. Turn off the heat, cover with a lid, and let the tea steep for 15 minutes. Strain the cream into a bowl and discard the tea leaves. Cover the cream and refrigerate until chilled, at least 2 hours or up to 3 days.

Shape the Buns:

Line two large rimmed baking sheets with parchment paper.

After the first proof, punch down the dough to deflate it and transfer it to a lightly floured surface. Pinch and pull the ends of the dough into a smooth ball. Divide the dough into 12 equal portions with a bench scraper. For accuracy, weigh the portions with a digital scale if you have one. Form each portion into a smooth ball by pulling the ends underneath and rolling it between the palms of your hands. Roll each dough ball between your hands to form a small, football-shaped bun. Arrange the buns on the prepared baking sheets, spacing them at least 3 inches apart. Cover with a damp, clean kitchen towel and set aside until doubled in size, about 45 minutes to 1 hour.

Bake the Buns:

Preheat the oven to 350°F. Right before baking, make the egg wash by whisking together the egg and heavy cream or milk in a small bowl. Brush the egg wash over the buns. Bake until golden brown, about 18 to 20 minutes.

Glaze and Coconut the Buns:

While the buns bake, make the glaze by combining the water and sugar in a small saucepan over medium heat. Bring to a simmer and cook until the sugar is dissolved and the glaze has thickened, about 1 to 2 minutes. Remove from the heat. Transfer the baking sheets to a wire rack. Immediately brush the hot buns with the glaze to cover completely, then sprinkle with the shredded coconut. Let the buns cool on the sheets for 5 minutes, then transfer them to a rack to cool completely.

Whip the Jasmine Cream:

Once the infused cream is fully chilled, add it to the bowl of an electric mixer fitted with the whisk attachment. Add the confectioner’s sugar and salt. Beat on medium speed until medium-stiff peaks form, about 3 to 4 minutes.

Fill the Buns:

Split the cooled buns in half down the middle, like a hot dog bun, leaving the bottom intact. Transfer the whipped cream to a pastry bag or a heavy-duty resealable bag, pressing it toward one corner. Snip the tip off the corner of the bag. Fill each bun with jasmine whipped cream, piping side to side to form a squiggly line. Serve chilled or shortly after filling.

Recipe courtesy of Mooncakes and Milk Bread.

A Cool Little Bun for Brutal Summer Days

These Coconut Jasmine Cream Buns are light, soft, and quietly refreshing, which is exactly what I want when Dallas is acting like a preheated oven. The milk bread is fluffy, the coconut adds texture, and the jasmine whipped cream brings just enough floral flavor without taking over. They take some time, but if you spread out the steps, they are absolutely worth making. If you make these, tag me on Instagram at @the.sustainable.kitchen so I can see your version.