Coconut-Scented Mini Bread
A must-try for coconut lovers—these small buns release a rich coconut aroma the moment the oven door opens after baking. The method is straightforward and the shaping is simple, making this recipe easy enough for beginners to succeed on their very first try.
Ingredients
Japanese toast bread flour
300 g
Almond flour
40 g
Milk powder
20 g
Light cream
50 g
Egg
1
Thick coconut milk
170 g
Coconut oil
30 g
Fine granulated sugar
30 g
High-sugar-tolerant yeast
4 g
Salt
2 g
Desiccated coconut
a pinch
Instructions
1
Step 1
Prepare all the required ingredients.
2
Step 2
Place all dough ingredients except the coconut oil into the bowl of a stand mixer. Start the mixer and knead until the dough reaches the rough-membrane stage.
3
Step 3
Add the room-temperature softened coconut oil, restart the mixer, and knead until a stretchy thin membrane forms.
4
Step 4
Gather the dough into a smooth ball, place it in a proofing container, and let it rise until doubled in size.
5
Step 5
Remove the dough, gently press to deflate, divide into 12 equal portions, loosely round them, and let rest for 20 minutes.
6
Step 6
Deflate and smooth each piece individually, then roll them in desiccated coconut.
7
Step 7
Place six pieces into a 320 g rectangular loaf pan as one batch.
8
Step 8
Transfer to the oven at 35°C and proof until the loaves are 70–80% full.
9
Step 9
Then bake in a preheated convection oven at 160°C for about 18 minutes.
10
Step 10
Once baked, immediately remove from the pan and unmold. Let cool completely before sealing for storage.
