March 24, 2016

Sweet Coconut Swirl Bread

This recipe makes a sweet, soft bread full of coconut flavour.

Recipe adapted from: Clockwork Lemon
Ingredients - 11 x 21 cm loaf (4 x 8 inch)
4.5g instant yeast
7.5g white sugar
187g coconut milk
150g bread flour (can substitute plain flour)

1 egg
4g salt 
25g white sugar
175g bread flour (can substitute plain flour)
63g butter (room temperature)

38g butter (room temperature)
1/4 cup desiccated coconut
12g white sugar
1 tbsp powdered milk (you can skip this ingredient if you don't have it on hand)

1. Microwave the coconut milk until lukewarm, then combine the sponge ingredients (yeast, sugar, coconut milk and bread flour), stirring until smooth.

2. Cover the mixture with cling wrap and let it double in volume, about 30 minutes.

3. Add the egg, salt, sugar and half of the flour (from the dough ingredients) to the risen sponge, stir until combined.  I used the dough hook attachment on my stand mixer.

4. Cut your butter up into pieces and add a few pieces at a time to the dough, mixing in between additions until all the butter has been combined.

5. Add the remaining flour and knead until smooth.  Continue kneading for another few minutes so that the dough becomes soft and elastic.

6. Place the dough in a lightly oiled bowl and cover with cling wrap, let it rise for about 1 1/2 hours or until doubled in size.

7. While the dough rises, mix the filling ingredients (butter, coconut, sugar and powdered milk) together until combined.

8. Once your dough has risen, punch out the air and roll it out to about a 25cm x 35cm rectangle.

9. Spread the filling mixture over the rectangle.

10. From one of the long sides, roll the dough up into a long log.  Cut the log down the middle, leaving a bit un-cut at the top.  Turn the pieces so that the cut side faces up, then wrap the pieces around each other to form a kind of plait.

11. Line your loaf tin with baking paper, then gently place the plait into the tin.  You may need to squish it up a bit so that it fits, but that's ok!

12. Cover the tin with plastic wrap and let the loaf rise again for about an hour, or until doubled in size.

13. While the loaf is rising, preheat the oven to 175C (350F).

14. When the loaf has risen, bake it for about 35 minutes.  The top should be golden.

15. Let the loaf cool a bit before slicing, and enjoy!

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