Coconut Raisin Wreath Bread
Baking notes: 1. The original recipe from Sister Ziyou calls for raisins soaked in alcohol, but I did not have any on hand so I used water to soak them instead; 2. The dried fruits added can be adjusted according to your personal preference; 3. When rolling the dough, roll it as tightly as possible, and be sure to seal the bottom edge well.
Story
I first came across this coconut raisin wreath bread when trying out Sister Ziyou's popular baking recipe, and adapted the raisin prep step to use water instead of alcohol for a family-friendly version. The soft, fluffy bread with its rich coconut aroma and chewy raisins has since become a regular weekend treat for my family, always disappearing fast when served with afternoon tea.
Ingredients
high-gluten flour
120g
low-gluten flour
30g
instant dry yeast
2g
fine granulated sugar
24g
fine salt
2g
unsalted butter
15g
liquid egg
15g
milk
81g
butter
20g
fine granulated sugar
20g
liquid egg
20g
shredded coconut
40g
milk
8g
soaked raisins
30g
Instructions
1
Ingredients
Main ingredients: 120g high-gluten flour, 30g low-gluten flour, 2g instant dry yeast, 24g fine sugar, 2g fine salt, 15g egg liquid, 81g milk, 15g unsalted butter. Filling: 20g butter, 20g fine sugar, 20g egg liquid, 40g desiccated coconut, 8g milk, 30g soaked raisins.
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Step 1: Dough Kneading and Initial Fermentation
Bread preparation method: Use the post-oil method, knead all ingredients to the extension stage, then place in a warm location for bulk first fermentation.
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Step 2: Fermentation Readiness Check
When the dough has fermented to 2.5 times its original size, check if fermentation is complete.
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Step 3: Dough Degassing and Resting
After the first fermentation is complete, degas the dough, re-knead it into a round shape, and let it rest for 15 minutes.
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Step 4: Rolling Out the Dough
After resting, roll the dough out into a large rectangular sheet, and thin out the bottom edge.
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Step 5: Applying the Filling
Spread the coconut raisin filling on the surface of the dough, leaving the bottom edge empty.
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Step 6: Rolling Up the Dough
Roll up the dough sheet from top to bottom, and pinch the bottom edge tightly to seal.
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Step 7: Cutting the Dough
Cut the rolled dough in half from the middle.
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Step 9
Place the cut side facing up, braid the dough into a plait shape, join both ends to form a ring, place on a baking tray, and set in a warm, humid spot for the final proof.
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Step 10
Once the final proof is complete, brush the surface with egg wash.
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Step 11
Next sprinkle a small amount of desiccated coconut, preheat the oven to 180°C, place the tray in the middle rack, and bake for approximately 25 minutes using both top and bottom heating elements.
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Step 12
B. Filling preparation: Soften the butter at room temperature, then add fine granulated sugar;
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Step 13
Beat with a mixer until it forms a uniform creamy paste.
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Step 14
Add the beaten egg in batches, mixing well after each addition.
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Step 15
Add the desiccated coconut, and stir thoroughly with a rubber spatula.
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Step 16
Add the milk, and continue mixing until well combined.
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Step 17
Add the raisins soaked in clean water, stir until evenly mixed, and that's it.
