Angie's Recipes . Taste Of Home: Coconut Bread Ring with Tangzhong

Sunday, May 10, 2026

Coconut Bread Ring with Tangzhong

A soft, enriched ring-shaped snack bread filled with a slightly sweet, buttery desiccated coconut filling—golden, light, and perfect for breadfast, afternoon snack or picnic. For the dough, you need to take an extra step and make a water roux starter first by simply heating up a mixture of water and flour to bring out the gelatinization of starch in flour. Bread baked with water roux is particularly soft, tender and haslong-lasting freshness.

Dough	Filling
500 g Plain flour ¾ tsp Sea salt 135 ml Milk 7 g Dried yeast 2 tbsp Erythritol or sugar 140 g Water roux / Tangzhong starter 2 Medium eggs, at room temperature 40 g Butter, softened 1 Small egg, lightly beaten (to glaze)	50 g Butter, softened 50 g Erythritol or sugar 1 Medium egg 100 g Dried coconut flakes ½ tsp Vanilla powder 50 g Evaporated milk

For the coconut filling, cream together the butter and erythritol or sugar. Beat in egg until combined. Stir in coconut flakes and vanilla powder, then mix in evaported milk. Set aside for 10 minutes or until the coconut has absorbed all the liquid.
For the dough, place all the ingredients, except butter, in the mixing bowl of your mixer fixed with a dough hook and stir at slow speed for 1-2 minute. Increase the speed, and continue to mix for 3 minutes until a dough forms. Cut in butter gradually and mix for 6-8 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl.
Place the dough in a lightly greased bowl. Cover and let rise until doubled in volume, about 1 hour. Turn dough out onto a lightly floured surface and divide it into 7-9 portions. Shape each into a ball. Cover and let rest for 10 minutes.
Roll each portion of dough out to about 24x20 cm. Using a pizza cutter or sharp knife, make 5 vertical, parallel cuts, leaving the top ¼ intact. So now you 6 strips of dough attached at the top.
Spoon a portion of coconut filling over the top. Seal and roll it down. Use a skewer to press down in the middle of each dough. Bring the ends together and pinch tightly to seal the circle, then pinch each two ends of each small dough roll together to create a flower shape. Place it on a baking tray lined with parchment paper. Repeat with the remaining dough portions. Cover and let rest for 30 minutes until slightly puffy.
Preheat the oven to 180C/350F. Brush the bread rings with egg and bake in the middle of hot oven for 22-25 minutes until golden brown.