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Coconut bread









Ingredients:

2-1/2 cups all-purpose flour and extra for dusting
1 teaspoon active dry yeast
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup warm water
3/4 cup milk
4 tablespoons of butter divided
1/2 teaspoon of cardamom powder (or to taste)
Sesame seeds (optional)
1 cup sweetened desiccated coconut
(see tips if using fresh coconut)


Method:

Start by warming up 1/4 cup of water to about 110 degrees Fahrenheit, to this add 1 teaspoon of yeast and 1 teaspoon of sugar and set aside to activate.

In a separate bowl, sift in the all-purpose flour and salt and set aside.

Now to the yeast mixture, add 2 tablespoons of butter (room temperature) and 3/4 cup of milk and mix well.

Knead a dough mixing the above flour and yeast mixture.  If the dough turns out sticky, you can add a little extra flour, I used about 2 tablespoons extra to make it into a soft dough.

In a well-oiled bowl, place the dough and cover with cling wrap and keep it in a warm place to rise, about 1 hour.

For the filling:

Mix the sweetened desiccated coconut, cardamom powder, and 2 tablespoons of butter and set aside.

Now for the final step;

Punch down the dough on a well-floured surface and knead it again.  Divide the dough into equal portions and roll them out, place a spoonful of stuffing and pull the edges together forming a stuffed bun.
Roll out to form a small 5 inch diameter circle and snip using a scissor into 8 divisions.  Now slowly twist each of it to give it a nice shape.

Brush with some butter or milk and sprinkle some sesame seeds, let this rest for about half an hour.  Bake it at a temperature of 350 degrees Fahrenheit for 20-30 minutes or until golden brown in color.

Tips:
If you are using fresh coconut, add in the 2 tablespoons of sugar and 1 tablespoon of butter.
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