Twisted Coconut Bread
Into a bowl, start by adding the warm milk and the dry yeast powder, mix very well.Add the egg, the honey and the oil, mix well again until combined. Add the wheat flour and the salt, mix until a smooth and uniform dough is formed.Cover the bowl with plastic wrap and let it rest for 1.5 hours, or until it doubles in size.In another bowl, place the grated coconut and the condensed milk, mix well until combined and set aside.Once the dough has doubled in size, sprinkle some flour on the table and place the dough on it.Shape the dough into a ball and flatten it by hand. Now stretch the dough into a square shape with a rolling pin. The measures of the dough should be about 30x30cm.Get the coconut filling and spread it all over the dough. Once you’ve spread it, fold the dough twice, forming a long rectangle.Now, with a dough cutter, cut it into 4 pieces, then cut these pieces in half and set them aside.Get one of the pieces, stretch it a bit and twist it twice by hand. Do it to all dough pieces.Transfer them to a non-stick baking sheet, or grease it with butter and flour. Cover them with a dish towel and let them rest for 20 minutes.Brush an egg over the breads, place the baking sheet in a preheated oven at 180°C (356°F) and leave for 30 to 40 minutes.Serve.
Ingredientes
- 150ml of Warm Milk
- 1 Teaspoon of Dry Yeast Powder
- 1 Egg
- 2 Tablespoons of Honey
- 2 Tablespoons of Oil
- 2 ½ Cups of Wheat Flour (200ml)
- ½ Teaspoon of Salt
- 100g of Dried Grated Coconut
- 1 Pack of Condensed Milk
Modo de Fazer
Into a bowl, start by adding the warm milk and the dry yeast powder, mix very well.
Add the egg, the honey and the oil, mix well again until combined. Add the wheat flour and the salt, mix until a smooth and uniform dough is formed.
Cover the bowl with plastic wrap and let it rest for 1.5 hours, or until it doubles in size.
In another bowl, place the grated coconut and the condensed milk, mix well until combined and set aside.
Once the dough has doubled in size, sprinkle some flour on the table and place the dough on it.
Shape the dough into a ball and flatten it by hand. Now stretch the dough into a square shape with a rolling pin. The measures of the dough should be about 30x30cm.
Get the coconut filling and spread it all over the dough. Once you’ve spread it, fold the dough twice, forming a long rectangle.
Now, with a dough cutter, cut it into 4 pieces, then cut these pieces in half and set them aside.
Get one of the pieces, stretch it a bit and twist it twice by hand. Do it to all dough pieces.
Transfer them to a non-stick baking sheet, or grease it with butter and flour. Cover them with a dish towel and let them rest for 20 minutes.
Brush an egg over the breads, place the baking sheet in a preheated oven at 180°C (356°F) and leave for 30 to 40 minutes.
Serve.
