Coconut Swirl Bread
A soft, fluffy bread featuring a sweet coconut center, finished with a stunning rosette pattern created using kitchen scissors.
Story
This bread is as impressive to look at as it is delicious to eat. The scissors technique might sound unusual, but it creates beautiful spiral patterns that reveal the coconut filling inside. It's perfect for weekend brunch or as a special afternoon treat.
Ingredients
all-purpose flour
3 cups
instant yeast
2 teaspoons
sugar
1/4 cup plus 2 tablespoons, divided
milk, warm
1 cup
unsalted butter, softened
4 tablespoons plus 2 tablespoons melted for filling
salt
1/2 teaspoon
egg
1
shredded coconut
1 cup
Instructions
1
Mix and knead the dough
In a large bowl, combine the flour, yeast, 1/4 cup sugar, warm milk, 2 tablespoons softened butter, and salt. Stir in the egg until a shaggy dough forms. Turn onto a floured surface and knead for about 8 minutes until smooth and elastic.
2
First rise
Place the dough in a greased bowl and cover with a clean towel. Let it rise at room temperature until doubled in size, about 1 to 1.5 hours.
3
Prepare coconut filling
While the dough rises, mix the shredded coconut with 2 tablespoons melted butter and 2 tablespoons sugar. Add a splash of warm milk and stir until the mixture is moist and cohesive.
4
Shape and fill
Punch down the dough and turn it out onto a floured surface. Divide into 4 equal pieces. Roll each piece into a 6-inch circle, spoon the coconut filling into the center, then fold the edges up and pinch to seal.
5
Cut the rosette pattern
Working with one ball at a time, use sharp scissors to make 12 cuts around the circumference, each about 1/2 inch deep. Cuts should radiate outward from the center like spokes on a wheel.
6
Second rise and bake
Place the shaped pieces on a lined baking sheet, cover, and let rise for 20 minutes. Preheat oven to 350°F (175°C). Bake for 22-25 minutes until golden brown. Let cool slightly before serving.
