Coconut Chrysanthemum Bread
A soft, fluffy sweet bread featuring a fragrant coconut filling shaped into beautiful chrysanthemum flower patterns. This visually stunning bread is perfect for breakfast or afternoon tea.
Story
This charming bread gets its name from its distinctive chrysanthemum-like appearance. The tender dough wraps around a sweet coconut center, creating a delightful texture contrast. The dough uses a cold fermentation method which develops deeper flavors over 17 hours.
Ingredients
bread flour
300g
instant yeast
4g
sugar
40g
milk
180ml
butter
30g (plus 20g for filling)
salt
4g
coconut flakes
80g
egg
1 (for egg wash)
Instructions
1
Prepare the dough
Combine flour, yeast, and sugar in a large bowl. Pour in milk and mix until a shaggy dough forms. Cover and refrigerate for 17 hours (cold fermentation).
2
Mix and knead
Tear the cold-fermented dough into small pieces and combine with the main dough. Mix in a stand mixer for one cycle, then add butter and salt. Continue kneading until you can stretch a small piece into a thin, elastic膜 (membrane) that doesn't tear easily.
3
First rise
Shape the dough into a smooth ball. Let it rest in a warm environment (around 28°C) for 30-40 minutes, or until the dough has doubled in size and does not collapse when gently pressed with a floured finger.
4
Make the filling
Mix coconut flakes with sugar and softened butter until well combined. Set aside.
5
Shape and fill
Punch down the risen dough and divide into 8 equal portions. Flatten each piece, place a spoonful of coconut filling in the center, and seal. Roll each ball flat, cut slits around the edges (keeping the center connected), then twist to create the chrysanthemum shape.
6
Final rise and bake
Place shaped bread on a lined baking tray. Let rise for another 20 minutes. Brush with beaten egg. Bake at 180°C (350°F) for 20-25 minutes until golden brown. Let cool slightly before serving.
