Homemade Sweet Coconut Bread

• FOR THE BREAD:
• 1/2 pounds, 2-5/8 ounces, weight Plain Flour
• 1/2 ounces, weight Sugar
• 1/4 ounces, weight Yeast
• 1/3 ounces, weight Milk Powder
• 1/4 ounces, weight Salt
• 11 tablespoons, 2-1/2 teaspoons, 1/8 pinches Water
• 2 whole Egg, Divided Use
• 1/2 ounces, weight Butter
• Sesame Seeds, Optional Garnish
• _____
• FOR THE FILLING:
• 6 tablespoons, 2 teaspoons, 4-5/8 pinches Coconut Pani-treacle
• 1/4 teaspoons Cinnamon Powder
• 2 teaspoons Sugar
• 7 ounces, weight Desiccated Coconut Or Coconut Powder

1. In mixing bowl combine flour, sugar, yeast, milk powder/powdered milk and salt, and mix on low speed for one minute.
2. Add water and 1 egg and mix on low speed for one minute.
3. Add in the butter and kneed until smooth and elastic, about 10-15 minutes at medium speed.
4. Cover dough with towel and let it rise in a warm place until volume doubles in size.
5. Punch the dough down. Now take the dough and divide into 6 and make 6 balls. Cover the balls and let rest for about 10 minutes.
6. Next, in a thick bottomed pan, put coconut pani, cinnamon and sugar and bring to boil (you need it to be around 100C degrees so use a thermometer).Then add the pani mixture to the coconut powder and mix well. Let cool.
7. Take a dough ball and roll it with rolling pin. Roll each ball into thin disks about 6 inches in diameter. Now place sweet coconut mixture in the middle of each disk then make round balls, about the size of a lime.
8. Now place the six balls into a greased baking round tray (7 inch diameter). Cover with tea towel and allow to rise for about 30 minutes.
9. After that beat the remaining 1 egg and brush over the bread and sprinkle sesame seeds on top.
10. Bake at 200C degrees for 15 minutes.
11. Serve and enjoy.

bread, flour, weight sugar, ubc, milk, ubc, water, egg, weight butter, sesame seeds, filling, pinches coconut, ubc, sugar, coconut

Taken from tastykitchen.com/recipes/breads/homemade-sweet-coconut-bread/ (may not work)