Delicious and Simple Coconut Milk Bread Recipe Everyone Loves

How to make Coconut Milk Bread

• 1

  Activate the yeast

  Heat 120ml of unsweetened fresh milk in the microwave for about 10 seconds until warm, around 32 – 38 degrees Celsius.

  Then, add 5g of dry yeast and 5g of sugar to the milk, stir well, and cover tightly with plastic wrap for 10 minutes.

  How to know if the yeast is still active: After the activation time, if the yeast rises into a clump like crab bricks, it indicates that the yeast is still functioning well.

  

  
• 2

  Mixing the dough

  Add 300g of flour, 1/2 teaspoon of salt, and 30g of sugar into a bowl and mix well.

  Next, add the yeast mixture and mix the dough with a mixer on low speed for 10 minutes. After that, let the dough rest for 10 minutes.

  Tip: Depending on the type of flour used, the water absorption will vary. Therefore, if the dough is too dry, you can add about 50 – 60ml of fresh milk!

  After 10 minutes, add 30g of unsalted butter to soften and continue to mix the dough for another 10 minutes until it forms a mass that does not stick to your hands when touched.

  Finally, cover the dough tightly with plastic wrap and let it rise at room temperature for about 60 minutes until it doubles in size.

  Note:

  • If you do not have a dough mixer, you can knead by hand using the Folding and Stretching technique.
  • First, fold the dough, then use the palm of your hand to press and stretch the dough away. Note that you press and stretch the dough away, not press down. Next, rotate the dough mass 90 degrees and repeat the two steps above for 15 – 20 minutes.

  How to tell if the dough is ready:

  • The dough is smooth and elastic.
  • The dough does not stick to your hands: When pressed, it feels slightly sticky, but when you lift your finger, the dough does not stick.
  • You can stretch the dough into a thin sheet without tearing it.
  • Check the dough using the Windowpane test. Tear off a piece of dough and stretch it out. If the dough forms a thin membrane that is not easily torn and light can pass through, it is ready.

  

  

  

  
• 3

  Mixing Coconut

  Beat 1 egg, then add 50g of unsalted butter, 20g of sugar, 4g of vanilla powder, and 120g of grated coconut. Mix the ingredients thoroughly until well combined.

  

  
• 4

  Shaping the Bread

  Knead the fermented dough lightly to release the air inside, then divide it into 5 equal parts and roll them into balls. Next, cover the dough with plastic wrap and let it rest for 20 minutes.

  After 20 minutes, use a rolling pin to flatten each piece of dough, spread a little coconut filling on top, then roll it up, pinching the ends of the dough together.

  Next, cut the rolled dough in half and cross the two pieces over each other like braiding hair to finish.

  Finally, cover the shaped bread and let it rise for another 60 minutes.

  

  

  

  
• 5

  Bake the bread

  Preheat the oven to 170 degrees Celsius for 15 minutes to stabilize the temperature.

  Mix 1 egg yolk with 15ml of fresh milk, then brush it evenly on the surface of the bread and sprinkle a little sliced almonds. Place the bread in the oven and bake for 27 – 30 minutes at 170 degrees Celsius.

  Finally, mix 10gr of melted unsalted butter with 1/2 tablespoon of condensed milk. Then, brush the mixture evenly on the surface of the bread to finish.

  

  
• 6

  Final product

  The coconut milk bread is fragrant, with a sweet, creamy topping from the butter, and the bread texture is chewy and soft, intertwined with the fragrant coconut filling, ensuring that you’ll love it as soon as you taste it!