© 2026 | http://angiesrecipes.blogspot.com
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© 2026 | http://angiesrecipes.blogspot.com
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.
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- 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.
© 2026 | http://angiesrecipes.blogspot.com
© 2026 | http://angiesrecipes.blogspot.com
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21 comments:
Adoro pães. Vida longa aos carboidratos! rsrsrsrs
FELIZ DIA DAS MÃES!
Nova Tirinha Publicada. 😼
Abraços 🐾 Garfield Tirinhas Oficial.
This looks delicious.
Fantastico...Happy Sunday...Andreja
I love your shaping techniques. And these look so pretty.
I want some right now
They look very nice they are arranged beautifully, the shape of them is different and attractive.
They look so good!
...delightful little circles.
Oh, meine Got, they look like true heaven itself, I can just imagine that soft dough breaking apart and the cocosnuss filling spilling naughtily in my mouth in all its aromatic and fragrant splendor.....
So beautiful! Such a process but well worth it! Happy Mother's Day from the states!
Bread with a tangzhong is always so tender. I bet the coconut is a tasty addition. This loaf looks amazing Angie.
I have never heard about the tangzhong before. The shaping is gorgeous. It looks very beautiful and I must try one day
Delicious!
hello Angie,
Your bread looks delicious! Have a great day and happy week ahead.
They look great :-D
That's really pretty and I'm sure they are delicious!
Looks fabulous and I'm sure it tastes fabulous also. Thank you Angie!
It been ages since we had anything with coconut.
ils sont aussi beaux qu'ils sont gourmands tes petits pains!!! bisous
That looks delicious.
these look absolutely gorgeous Angie! and i do love some coconut!
sherry
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