Coconut milk breads

Name: Coconut milk breads
Yield: 12 buns
Cuisine: British
Ingredients: 640 g Bread flour; 6 g Easy bake yeast; 250 ml Coconut milk; 2 Eggs (1 for egg wash); 70 g Unsalted butter; 1 teaspoon Vanilla extract; 100 g Caster sugar; 1 teaspoon Salt; tiny Vegetable oil; Desiccated coconut or almond flakes

Jennifer Su @jennifersu_E

#mycookbook
Simply want to use up a tin of coconut milk in the fridge so decide to make those delicious buns. Fluffy bread texture with lovely coconut flavour… a good match with a cup of tea or coffee.😋

Jennifer Su @jennifersu_E

Saved

Ingredients

12 buns

640 gBread flour
6 gEasy bake yeast
250 mlCoconut milk
2Eggs (1 for egg wash)
70 gUnsalted butter
1 teaspoonVanilla extract
100 gCaster sugar
1 teaspoonSalt
tiny Vegetable oil
Desiccated coconut or almond flakes

Saved

Steps

1

Use microwave to warm up the coconut milk for 30-40 seconds. Add yeast and a quarter teaspoon of sugar into the warm coconut milk and mix them well. Leave it for 5-10 minutes.
2

Get a mixing bowl and place in the bread flour, caster sugar and salt.
3

Mix the coconut-yeast mixture with vanilla extract, ONE egg and melted unsalted butter.
4

Pour the wet ingredients into the flour bowl and start to make the dough.
5

Keep kneading the dough until it can stretch like shown in the picture. (About 10-15 minutes kneading)
6

Place the dough into an oiled bowl and covered by cling film. Have the first fermentation for 60-90 minutes until the dough is double-sized.
7

Press out the air and divide the dough into 12 small doughs. Do the second fermentation for 45 minutes.
8

Get one egg and mix with 2 teaspoons of water. Egg wash the bread doughs and sprinkle some desiccated coconut or almond flakes on the top.
9

Bake in 180°C oven for 20-25 minutes. After baking, take the tray out but leave the breads within the tray for further 5 minutes. Move the breads out from the tray and cool them down on a cooling rack. Enjoy～