Coconut Bread

Mode: Convection

Cook Temp: 180°C

Cook Time: 20 mins

Ingredients:

• 265g bread flour
• 10g instant yeast
• 30g sugar
• 1/4 tsp salt
• 120ml milk
• 50g condensed milk
• 30g soften butter

Filling:

• 25g melted butter
• 70g desiccated coconut
• 50g condensed milk 

Instructions:

For the filling:

• In a bowl add melted butter, desiccated coconut, condensed milk and mix till combined. Keep aside.

For the dough:

1. In a bowl combine flour, sugar, salt, yeast, milk, condensed milk, and knead until well combined. Cover and let sit for 20 mins.
2. After 20 mins, add the soften butter, knead slowly until the dough comes together. Smooth the dough. Cover and let proof for 1 hour until doubled in size.
   - Divide dough into 8 rolled into balls and let rest for 10 mins. Flatten the ball with your palm into a circle. Add about 15g of filling in the centre. Gather up the edges to seal and shape into round ball.
3. Flatten the dough with rolling pin. Shape the buns and cover, let rise until doubled in size (about 30 mins).
   - Press gently and roll into a thick circle. Mark an inner circle with a small nozzle with 2 cm diameter approx and slit the circle from the circumference of the inner circle till edge of the circle.
4. Give 8 slits, this will make the circle look like a flower. Now turn to twist each petal upwards so the inner filling is visible on top.
   - Lightly brush the tops of the bread with condensed milk.
5. Bake at 180°C for 20 mins on a low rack.
6. Serve hot.