Over President's Day weekend, I was on a bender to clear out recipes that I've been meaning to make for awhile now, both from pinterest and from my baking books. I'd planned on making these coconut rolls (from pinterest) twice now and both times I was thwarted, the first time because I didn't have enough time to do a yeasted dough and the second time because I didn't have yeast in the pantry (that was literally a showstopper).
|Before the second rise|
|After the second rise, just before baking|
Sheng Kee? This was similar to that in taste although heavier in texture. Still, this one's a keeper. The coconut filling adds the sweetness so that you don't need to do a glaze. If you do decide to up the decadence level, then I would do just a simple royal icing-type of glaze and sprinkle the top with flaked coconut. These are best eaten warm.
½ cup milk
2 cups bread flour
½ teaspoon salt
30g/1 oz butter
2 tablespoon sugar
2 teaspoons yeast
1/3 cup sugar
¼ cup milk
¾ cup coconut flakes
1 beaten egg to brush the rolls
- In the bowl of an electric mixer fitted with a dough hook, mix all of the dough ingredients until elastic (about 4-5 minutes using a dough hook, 6-8 minutes if kneading by hand). Place in a warm area for 1-2 hours until doubled in size.
- In the meantime, mix the ingredients of the filling and cook in low heat until a slightly creamy sauce. Do not over cook. Cool.
- Grease a large loaf tin with oil. Knock the dough back by punching it with your fist and roll it open to a rectangle of approximately 1/3 to ½ inch thick. Spread the coconut filling on top of the dough. Roll it and cut into 16 pieces. Place the rolls in the greased loaf pan and let it rise in a warm place for approximately 30 minutes until they look snugly fitted together.
- Bake in a 220C/440F oven for 15-20 minutes.