These Hungarian Coconut Rolls are incredibly soft, fluffy, and soaked in sweet milk syrup, then generously coated with coconut. Every bite is rich, moist, and melt-in-your-mouth, making them a beloved classic across Central Europe. Perfect for breakfast, afternoon coffee, or special gatherings, this recipe delivers bakery-style results at home.
Why You’ll Love This Recipe
This traditional yeast dough bakes up light and airy, while the coconut-sugar filling creates a sweet spiral inside each roll. Pouring warm milk glaze over the rolls straight from the oven ensures they stay tender and moist for days. They pull apart beautifully and are always a crowd-pleaser.
Ingredients
For the Dough
1 kg (about 8 cups) all-purpose wheat flour
250 ml (1 cup) warm water
250 ml (1 cup) warm milk
8 tablespoons sugar
20 g active dry yeast
7 tablespoons oil
2 whole eggs
½ tablespoon salt
3 tablespoons butter, softened or melted
For the Coconut Filling
200 g shredded coconut (unsweetened or sweetened)
1 cup sugar
2–3 tablespoons butter or margarine, softened (optional, for a creamier filling)
For the Milk Glaze and Topping
½–1 cup milk (or condensed milk for extra richness)
½ cup sugar, or to taste
100–200 g shredded coconut, for topping
Step-by-Step Instructions
Activate the Yeast
In a large bowl, combine warm water, warm milk, sugar, and dry yeast. Stir gently and let rest for 5–10 minutes until foamy and activated.
Prepare the Dough
Add eggs, oil, salt, and butter to the yeast mixture and mix well. Gradually add the flour, mixing until a soft dough forms. Knead for 8–10 minutes by hand or 5–7 minutes using a mixer until smooth, elastic, and slightly tacky but not sticky.
First Rise
Cover the dough and let it rise in a warm place for 45–60 minutes until doubled in size.
Prepare the Coconut Filling
Mix shredded coconut with sugar and softened butter (if using) until evenly combined and slightly moist. Set aside.
Shape the Rolls
Punch down the dough and divide it into 2–3 portions. Roll each portion into a large rectangle about ¼ inch thick. Spread the coconut filling evenly over the surface, leaving a small border. Roll tightly from the long side into a log and cut into slices about 1½–2 inches thick.
Second Rise
Arrange the slices cut-side up in a greased baking dish, leaving a little space between them. Cover and let rise for 30–40 minutes until puffy.
Bake
Preheat the oven to 180°C (350°F). Bake for 20–30 minutes until golden brown and fully cooked.
Glaze and Finish
While the rolls are hot, warm the milk and sugar until dissolved. Pour or brush the glaze generously over the rolls so it soaks in completely. Immediately sprinkle shredded coconut on top.
Serving Suggestions
Serve warm or at room temperature with coffee or tea. These rolls are especially delicious the next day as the flavors deepen.
Storage Tips
Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently to restore softness.
Recipe Information
Prep Time: 30 minutes
Rise Time: 90 minutes
Bake Time: 25 minutes
Total Time: About 2½ hours
Servings: 12–16 rolls