Coconut Bread
I never really enjoyed the taste of shredded coconut, but after trying a coconut bread from a bakery recently, I was inspired to create my own version with a coconut and custard filling. The aroma starts filling the kitchen while it's still baking, and my kid loves it too!
Ingredients
Yogurt
120 g
Whipping cream
90 g
Bread flour
390 g
Fine granulated sugar
50 g
Whole egg liquid (beaten egg)
80 g
Corn oil
30 g
Salt
5 g
Yeast
5 g
Instructions
1
Step 1
Prepare the ingredients as shown.
2
Step 2
Place all of the first-part ingredients into the bread pan — add the liquids first, then the solids, and finally make a small well in the surface of the flour to add the yeast.
3
Step 3
Start the bread machine's kneading program and knead continuously for 40–50 minutes, until the dough can be stretched into a thin film (the full glove membrane is not required).
4
Step 4
Cover the kneaded dough and let it undergo its first fermentation.
5
Step 5
Next, make the coconut custard filling. Combine the milk, eggs, and sugar in a non-stick pan and stir until smooth.
6
Step 6
Melt the butter over a double boiler (bain-marie).
7
Step 7
Pour the melted butter into the milk-and-egg mixture and stir to combine.
8
Step 8
Add the desiccated coconut.
9
Step 9
Turn to the lowest heat and quickly stir-fry the coconut filling.
10
Step 10
Cook until it reaches the consistency shown in the photo.
11
Step 11
The dough is ready when it has doubled in size and a flour-dusted finger poke neither springs back nor collapses.
12
Step 12
Roll the dough out with a rolling pin to release the air.
13
Step 13
Gather it back into a ball, place it in a plastic bag, and let it rest for 20 minutes.
14
Step 14
Then divide the dough into four portions.
15
Step 15
Take one portion out and cover the remaining portions with plastic wrap.
16
Step 16
Divide this portion into 5 pieces.
17
Step 17
Roll each piece into a long strip.
18
Step 18
Sprinkle the coconut filling evenly over the dough.
19
Step 19
Starting from the bottom, pinch both sides together and roll up, sealing the edge.
20
Step 20
Finish rolling all 5 filled pieces and arrange them as shown. Repeat with the remaining dough portions.
21
Step 21
Brush the proofed bread surface with egg wash. Preheat the oven to 175°C for 10 minutes, then bake the bread for 18–20 minutes.
22
Step 22
Serve for breakfast with milk and fruit — nutritious and delicious!
