Raisin Coconut Bread
Overview
My favorite coconut filling is still my favorite. I have never tried braiding the buns before. The first time I had the braided hair, it was fine, but the closing didn’t look good. But what I didn’t expect was that it cracked badly after baking. It didn’t look good at all. I’ll try a smaller braid next time.
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Ingredients
Steps
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Prepare the required materials
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Make the dough: Pour the eggs, sugar, salt and yogurt from the bread ingredients into the bucket of the cooking machine
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Then add flour and yeast powder, set up the mixing machine and prepare to knead the noodles
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After five minutes, my muscles started to ache
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At this time, you can add softened butter and continue working for ten minutes until the dough expands
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Take it out and ferment until it doubles in size (I mixed it up at night and put it in the refrigerator to keep it fermented)
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When using it in the morning, take it out, divide the exhaust into small portions, roll them into balls and let them relax very much
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Roll out the dough and add coconut filling
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Roll up and close into strips
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Pinch one end of the three pieces of dough together and start braiding
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After braiding, place them in the oven, cover them both and continue to proof for 40 minutes
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After the second rise, brush with egg wash, sprinkle some coconut milk on top, and bake in the oven at 180 degrees for 20 minutes.
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To make coconut filling, pour milk, butter and sugar into a milk pot and boil until butter and sugar dissolve
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Pour in the grated coconut and mix evenly and let it sit for 5 minutes to allow the grated coconut to absorb the milk and butter juice
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Beat the eggs and pour into the coconut filling and mix well
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Then cut the soaked raisins into small pieces and add
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Mix well and store in the refrigerator for later use
