Sweet Coconut Bread Rolls
Today is a special day for me, it marks the Anniversary Date when I lost my Dad. It does not matter how long ago it has been, because on this very date, it feels like it was yesterday. Thinking of you Aba… Always Loved and never forgotten. I think you would have liked this recipe.
Thida’s Sweet Enriched Dough recipe has been part of my kitchen for years now. (@thida.bevington)
You are going to fall in Love working this dough. Especially if you proof it in the refrigerator once it has been rolled.
I hope your will Enjoy this Brioche recipe as much as I did! Bon Appétit!
For more Brioches recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Sweet Coconut Bread Rolls
Equipment
Ingredients
SWEET ENRICHED DOUGH
- 1 cup (250 g) milk (Warm)
- 4 tbsp (60 g) butter (Softened)
- 4 cups (500 g) bread flour
- 1/2 cup (100 g) sugar
- 1 Tbsp (15 g) active dry yeast
- 1 egg (Beaten)
- 2 tsp (10 g) salt
COCONUT FILLING
- 3 Tbsp (45 g) butter (Softened)
- 3 Tbsp (45 g) sugar
- 2 egg yolks
- 3/4 cup (70 g) unsweetened shredded coconut
- 1 drop of Green Food Coloring
EGG WASH
- 1 egg yolk
- 1 tsp milk
Instructions
SWEET ENRICHED DOUGH PREPARATION
- In a small sauce pan, bring the milk and butter to a warm temperature. It should feel nicely lukewarm. Set aside.
- Place the flour, sugar and active dry yeast in the bowl of a stand mixer. Whisk together to sift the dry ingredients for about 30 seconds.
- Add the warm milk mixture, egg and sea salt. Mix with a dough hook for about 2 minutes on the second lowest setting of your standmixer.
- Increase speed to the next highest setting and mix for another 5 minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
- Scrape the dough out onto the Roul'Pat™ and knead lightly into a ball. Place it in a clean bowl, cover with a plastic wrap and let it rise for about 2 hours at room temperature or 1hr30min in a turned off preheated oven (100F/37C). It will double in size.
COCONUT FILLING + ASSEMBLY
- In a mixing bowl, whisk together the softened butter, sugar, egg yolks and Coconut. Add one drop of green food coloring. Mix well.
- Spread the Coconut Mixture (not too thick) over the middle third of the rolled out dough.
- Fold over one third and spread your Coconut Mixture again.
- Fold over the last third and gently roll out again to size it into a rectangle. Now slide your Roul'Pat™ onto your perforated tray, gently fold the sides and place it in the refrigerator to let the dough harden for about 30-45min.
- Then, take your dough out of the refrigerator, slide your Roul'Pat™ back onto your working station, roll your dough into a bigger rectangle. And cut into 10-12 equal rectangles.
- Take one section and cut into 3 lengths joined at the top. Do a 3 strand plait. Pinch the ends together. Then, roll up like rolling up a cinnamon roll to make a ball shape.
- Place your Silpain® Baking Sheet on the top of your Medium Perforated Baking Sheet.
- Place your rolls (well apart) on your Silpain® and either let them rest for another 30min at room temperature or place them back in the refrigerator (covered) overnight, which is what I usually do.
- Once ready, remove from the regrigerator about 30mins to one hour before you want to eat them.
BAKE!
- Preheat oven to 350F/180C.
- Mix the egg yolk and milk together and brush the rolls over.
- Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your rolls from 12min)
- Once your rolls are out of the oven, let them cool down for about 10min. Then, slide them onto a serving plate. Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
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