Coconut and Raisin Breakfast Bread
| ----- -------- | Dough ingredients |
| High-gluten flour 250g | Salt 3 grams |
| sugar 30g | Yeast 3 grams |
| Milk powder 10 grams | Eggs 1 |
| Milk 150ml | Butter 30g |
| ----- -------- | Coconut raisin filling |
| Butter 45g | Eggs 1 |
| Salt 1 gram | sugar 35 grams |
| Coconut 70 grams | Milk powder 10 grams |
| ----- -------- | Coconut puff pastry |
| Butter 120g | Coconut 30g |
| sugar 30g | Eggs 1 |
| ----- -------- |
Step 1
First make the dough. Put all the dough ingredients except butter into the kneading bowl. Be careful not to let the salt and sugar come into direct contact with the yeast. All liquid materials need to be refrigerated. Now that the temperature is very high, it is best to operate in an air-conditioned environment, or tie an ice pack to the kneading cylinder of the chef machine.
Step 2
Knead the dough with a mixer on medium speed for about 7-9 minutes until a rough film appears.
Step 3
Add softened butter at room temperature.
Step 4
Continue kneading the dough with the mixer on medium speed for about 8-10 minutes until the glove film appears.
Step 5
The glove membrane can be stretched very thin, and the holes should be smooth and non-jagged.
Step 6
The dough temperature is 25 degrees. The temperature of this dough needs to be between 24-28 degrees.
Step 7
Smooth the dough and put it into an oiled container, cover it with plastic wrap and let it rise until doubled in size.
Step 8
While the dough is fermenting, let’s make the coconut raisin filling. Add room temperature softened butter and sugar to a bowl and mix well.
Step 9
Beat the eggs, add the butter to the egg liquid in three batches, stir well each time before adding the next time. The eggs here must be at room temperature, otherwise the water and oil will separate.
Step 10
Add milk powder and coconut and mix well.
Step 11
Slightly chop the dried raisins and add them, cover with plastic wrap and refrigerate until ready to use.
Step 12
The dough is probably fermented by this time. The weather is hot now, so I fermented it at room temperature for about 50 minutes. When the dough has risen to double in size, dip your finger in flour and poke a hole until it does not shrink back or shrinks back slowly.
Step 13
Divide into nine equal parts and roll into balls, cover with plastic wrap and let rest at room temperature for about 15 minutes.
Step 14
Take a piece of fermented dough and press it with your palms into a thin dough in the middle.
Step 15
Wrap with coconut filling.
Step 16
Wrap and seal tightly.
Step 17
After all operations are completed, place on a baking sheet lined with baking paper, cover with plastic wrap and ferment at room temperature until doubled in size. When fermentation is almost complete, preheat the oven to 190 degrees for 15 minutes.
Step 18
Now let’s make the coconut puff pastry. Add room temperature softened butter and sugar to a bowl and mix well.
Step 19
Beat the eggs, add the butter to the egg liquid in three batches and stir. The eggs here must be at room temperature, otherwise the water and oil will separate.
Step 20
Stir well each time before adding the next.
Step 21
Finally add coconut and mix well.
Step 22
Put into piping bag and set aside.
Step 23
I fermented it at room temperature for about 40 minutes.
Step 24
Spread coconut pastry on the surface and fill it halfway up the bread. Bake in the middle and lower racks of the oven for 15 minutes, the time can be adjusted flexibly according to your oven conditions.
Step 25
The baked bread can be eaten after it cools down. Keep it sealed until it is finished.
Step 26
The outside is crispy and the fillings are rich. The raisins are dry and greasy, and the coconut flavor is very rich. Cooking tips for coconut raisin breakfast bread
