Basic Pan de Coco

Prepare the filling. In a wok over medium heat, combine dark brown sugar, margarine, water, vanilla, and coconut. Cook, stirring occasionally, until thickened and fully combined. Set aside to cool.
Mix dry ingredients. In a large bowl, combine all-purpose flour, bread flour, milk powder, salt, bread improver, and baking powder. Sift twice for even distribution.
Activate yeast. In a separate bowl, dissolve the yeast and 2 tsp sugar in lukewarm water. Let it sit for 10 minutes until foamy.
Combine dough. Add the flour mixture to the yeast mixture, then add lard, additional water, eggs, sugar, vanilla, and oil.
Knead. Knead by hand or with a mixer fitted with a hook attachment for 10–15 minutes until the dough is smooth and elastic.
First proofing. Cover the dough and let it rest in a warm place for 1½–2 hours, or until it doubles in size.
Shape buns. Punch down the dough and divide it into 16–20 pieces. Flatten each piece, add a portion of the coconut filling, and seal. Shape into round buns and place in a greased baking pan, 3 inches apart.
Second proofing. Brush the tops with a mixture of 1 beaten egg and a little water. Sprinkle with toasted sesame seeds and let the dough rest for 30–45 minutes, until doubled in size.
Preheat oven. Set oven to 350°F (175°C) and allow it to preheat for 10–15 minutes.
Bake. Bake the buns for 20–25 minutes, or until golden brown. Remove from oven and brush lightly with margarine for a shiny finish.

Filling options: Mix the coconut filling with chocolate chips or chopped nuts for added texture.
Dairy-free: Use plant-based margarine and milk alternatives for a vegan-friendly version.
Flavor twist: Add a pinch of cinnamon or nutmeg to the coconut filling for a spiced variation.
Sweetener swap: Use light brown sugar or coconut sugar for a different caramel flavor.

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