Coconut Braid Bread
A sweet bread braided with shredded coconut filling, soft and fragrant, and still soft overnight.
Ingredients
high-gluten flour
400 g
margarine (cut into small pieces)
120 g
milk (warmed in microwave)
200 g
sugar
40 g
salt
6 g
dry yeast
12 g
melted butter
to taste
dried coconut flakes
to taste
raisins
to taste
Instructions
1
Using the bread machine to knead dough
Put salt at the very bottom, then add high-gluten flour, sugar, and small pieces of margarine. Pour in the mixture of milk and dry yeast. It is best to warm the milk in the microwave beforehand. Select the dough proofing function.
2
Shaping
The first proofed dough should leave a dent that does not spring back when pressed with a finger. Take out the dough, let it rest for 15 minutes, then roll it into an oval dough sheet. Place the coconut filling in the middle, cut it into several even strips on both sides with a knife, and cross them over each other.
3
Second proofing
Place it in a warm, humid place to proof again until it almost doubles in size. When pressed lightly with a finger, the dent should not spring back.
4
Baking
Preheat the oven to 180°C. Brush milk on the surface of the dough, bake with bottom heat for 20 minutes first. Take it out, brush more milk on the surface, then switch to top heat and continue baking for 10 minutes.
