Recipe courtesy of Brigitte Malivert
Recipe courtesy of Brigitte Malivert
Watch how to make this recipe.
Cassava Sweet Buns
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- Level: Intermediate
- Total: 5 hr
- Active: 1 hr
- Yield: 12 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 498
- Total Fat
- 29 g
- Saturated Fat
- 22 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 8 g
- Cholesterol
- 67 mg
- Sodium
- 402 mg
These cassava sweet buns are a fusion of three of my childhood favorites: Haitian coconut-filled dried kassav, Boston cream doughnuts and Chinese coconut buns. The result is a unique pastry that’s light and fluffy, with a texture reminiscent of Boston cream doughnuts and a filling that highlights the slight chewiness of cassava (yuca) and the creaminess of coconut. The flavor of coconut takes center stage with a generous amount of coconut milk in both the filling and dough while a subtle undertone of cassava adds depth and complexity. It's a satisfying contrast that's both indulgent and comforting, and also not too sweet. Enjoy them warm with a cup of coffee or tea.
- Level: Intermediate
- Total: 5 hr
- Active: 1 hr
- Yield: 12 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 498
- Total Fat
- 29 g
- Saturated Fat
- 22 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 8 g
- Cholesterol
- 67 mg
- Sodium
- 402 mg
Ingredients
Dough:
Coconut Pastry Cream:
Cassava Filling:
Topping:
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Directions
- For the dough: Place the coconut milk in a large microwave-safe mixing bowl. Microwave until the mixture registers about 113 degrees F. Add the sugar and whisk together until the sugar dissolves. Stir in the yeast and let stand until the top of the milk is frothy, about 15 minutes.
- Add the bread flour, cassava flour, eggs, coconut oil, salt, cinnamon and nutmeg to the bowl and mix until combined. Knead the dough on a floured surface until elastic, about 15 minutes (see Cook’s Note). Place the kneaded dough in a clean bowl and cover with plastic wrap directly on the surface of the dough. Let the dough proof in a warm spot until doubled in size, about 3 hours.
- Meanwhile, for the coconut pastry cream: Combine the coconut milk and 2 tablespoons of the sugar in a small saucepan. Bring to a boil over medium heat. Meanwhile, whisk the egg with the remaining 2 tablespoons sugar, the cornstarch, flour and vanilla until fluffy and lighter in color.
- Slowly pour some of the hot milk mixture into the egg mixture while whisking constantly. Return everything to the saucepan. Whisk constantly over medium heat until the mixture boils. Continue cooking and whisking until slightly thickened, about 2 minutes.
- Remove the saucepan from the heat and stir in the butter and salt until smooth. Transfer the cream to a medium bowl. Cool in the refrigerator with plastic wrap in contact with the surface of the pastry cream.
- For the cassava filling: Combine the grated cassava and coconut milk in a small saucepan. Heat over medium heat, stirring occasionally. Add the brown sugar, vanilla and salt and keep stirring. Cook the mixture until the coconut milk is completely incorporated and the mixture is thickened, about 5 minutes.
- Transfer to a medium bowl and set aside.
- To form the buns, turn the dough out onto a lightly floured surface and punch it down to remove excess air. Knead for 3 to 4 minutes. Line a sheet pan with parchment and lightly spray the parchment with cooking spray.
- On a lightly floured surface, roll the dough into a rope and cut into 12 pieces (each about 85 grams). Roll each piece into a ball. Mix the coconut pastry cream into the cassava filling in the medium bowl. Flatten the balls into disks and place a little less than 2 tablespoons of the filling in the center of each disk (there will be some extra filling). Pinch and twist to seal the filling in and roll the buns. One at a time, place the dough pinched-side down on the surface, cup your palm over it and gently sweep and roll it into a smooth ball. Make sure the buns are well sealed. Place the buns, seam-side down onto the prepared sheet pan. Cover with plastic wrap and allow to proof until fluffy to the touch, 25 to 30 minutes.
- Preheat the oven to 350 degrees F.
- For the topping: Brush each bun with beaten egg. Sprinkle with desiccated coconut.
- Bake the buns until golden brown, about 25 minutes, rotating the sheet pan around halfway through the baking time. Serve warm (see Cook’s Note).
Cook’s Note
The initial kneading can also be done in a stand mixer fitted with a dough hook on medium speed for about 5 minutes. You will have some filling leftover; feel free to serve it alongside the buns for dipping. Leftover buns can be refrigerated for up to 3 days and reheated in a 350-degree-F oven until warm, about 8 minutes.
