Coconut twisted bread, golden and tempting, milky!

Desiccated coconut twisting strips

Bread

Cake flour 250g

 Milk 140g

 Milk powder 15g

Caster sugar 40g

 Salt 2g

High sugar resistant yeast 5g

 Butter 20g

Stuffing

Desiccated coconut 60g

 Butter 50g

Icing sugar 25g

1 egg yolk 

1 egg white (brush surface).

Mix all the bread except the butter and knead it into a smooth dough (salt and yeast are placed separately). Add butter and knead until fully expanded (large film can be pulled)

Roll the kneaded dough round, cover with plastic wrap and leave it in a warm place to rise until it is twice as large. If you dip your fingers in high-gluten flour and poke the hole without retracting, it means that the fermentation is good

While waiting for fermentation, you can make a coconut filling: the butter is softened at room temperature, add the powdered sugar and stir well

Add one egg yolk and continue to stir well

Pour in the desiccated coconut and stir into a dough and set aside

The leavened dough is deflated and then rolled out into a rectangle with a rolling pin

Apply an even layer of desiccated coconut to two-thirds of the surface and press slightly

Fold the uncoutéed dough over

The rest continues to fold and tighten the mouth

Turn the dough sideways, roll it out with a rolling pin, and then use a sharp knife to cut it into 6 or 8 portions

Cut the dough, pinch the ends and twist it, then drain into a baking tray for secondary fermentation (1.5-2 times larger). After fermentation, take it out and brush it with a layer of egg white liquid

Bake in the middle of the preheated oven at 170°C for about 15 minutes