Homemade Sweet Coconut Bread
Submitted by stelladias77
Homemade sweet coconut bread tucks a filling of desiccated coconut simmered in coconut treacle and cinnamon inside soft, milk-enriched yeast buns. Sesame-topped, golden, and Sri Lankan to the core.
YIELD
6 servingsPREP
110 minCOOK
15 minREADY
125 minPull one of these soft buns apart and you hit a pocket of sweet coconut filling that tastes like the tropics: coconut simmered with coconut pani, the amber Sri Lankan treacle, plus a little sugar and cinnamon.
The bread around it is a tender, milk-enriched yeast dough. Milk powder and butter keep the crumb soft, while a long knead builds the elastic structure that lets each ball puff up around its filling.
You divide the dough into six, flatten each into a thin disk, spoon in the cooled coconut, then pinch into balls and tuck them together in a round tray. A second rise lets them swell into a pull-apart loaf.
A final egg wash and a shower of sesame seeds give the tops their golden shine and gentle crunch.
Kitchen Tips
- Cook the coconut filling until it holds together, then cool it completely; warm filling tears the dough.
- Pinch the filled balls tightly shut at the seam so nothing leaks out during baking.
- Knead the dough until smooth and elastic, a full 10 to 15 minutes, for the lightest crumb.
- Brush the egg wash right to the edges for an even golden top.
Variations
- Swap coconut pani for jaggery syrup or regular molasses if treacle is hard to find.
- Add a pinch of cardamom to the coconut for a fragrant lift.
- Scatter toasted coconut flakes alongside the sesame seeds for extra texture.
Ingredients
Directions
*
300 grams Plain Flour
12 grams Sugar
6 grams Yeast
6 grams Salt
175 milliliters Water
12 grams Butter
1 egg
9 g milk powder
Filling
200 g Desiccated coconut
100 ml coconut pani [treacle]
2 tea spoon sugar
¼ tea spoon Cinnamon powder
In mixing bowl combine flour, sugar, yeast, milk powder and salt, and mix on low speed for one minute.
Add water, egg and mix on low speed for one minute.
Add in the butter and kneed until smooth and elastic, about 10 to 15 minutes at medium speed.
Cover dough with towel and let it rise in a warm place until volume doubles in size.
Punch the dough down. Now take the dough and make rounds 6 balls, Cover the balls and let rest for about 10 minutes.
Next, in a thick bottomed pan, put coconut pani, cinnamon and sugar and bring to boil (you need it to be around 100C degrees so use a thermometer).Then add the pani mixture to the coconut and mix well. Let cool.
Take a ball and roll it with rolling pin. Roll each ball into thin disks about 6 inches in diameter. Now place sweet coconut mixture.[ make rounds balls, about the size of a lime]
Now place the six balls in to a greased baking round tray.[7 inch diameter]Cover with tea towel and allow to rice for about 30 minutes.
After that beat the egg and brush over the bread and sprinkle sesame seeds on top.
Bake at 200C degree for 15 minutes.
Serve and enjoy.
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