How to make delicious, soft, and smooth coconut bread with raisins simply at home

How to Make Coconut Bread with Raisins

• 1

  Activate the yeast

  Mix 55gr of condensed milk with 250ml of warm water, then add 10gr of yeast and stir again. Let the yeast rest for about 10 minutes.

  

  
• 2

  Mix the dough

  Gradually add 200g of type 13 flour, 200g of type 11 flour, and 2g of salt into a bowl, and mix well. Then, add 1 medium egg along with the amount of yeast (prepared in step 1), and mix thoroughly.

  

  
• 3

  Knead the dough

  Add the dough mixture into a machine and knead for 10 minutes. Then, add 70g of unsalted butter and continue kneading for another 10 minutes.

  Tip: If the dough mixture seems dry, you can add 1 tablespoon of condensed milk. Or if the dough mixture seems wet, sprinkle a little more dry flour (depending on your feel).

  

  
• 4

  Proof the dough

  After kneading the dough for 20 minutes, check if the dough is ready by pulling it up to create a dough membrane; the membrane should be elastic and smooth.

  Next, place the dough in a bowl with a lid (or cover tightly with plastic wrap) and let it proof for 1 – 2 hours at room temperature, as long as the dough rises, it’s good.

  

  
• 5

  Make the coconut filling

  You add 250g of shredded dry coconut, 160g of sugar, 160g of melted butter along with 1 large chicken egg, then mix well.

  Tip: You can add 3ml of yellow food coloring to make the coconut filling look more appealing.

  

  

  
• 6

  Divide and shape the dough

  Take the dough and place it on a clean surface, then divide the dough into 8 equal parts. After that, shape them into balls and let the dough rest for about 10 minutes. Cover the dough pieces with plastic wrap to prevent them from drying out.

  Meanwhile, soak 100g of raisins in cold water for about 10 minutes to reduce bitterness and soften them, then drain the water.

  

  

  

  
• 7

  Shape and roll the filling

  Using a rolling pin, roll each piece of dough into a rectangle shape, then scoop the coconut filling inside and spread it evenly. Next, sprinkle some raisins, then roll the dough into a tight circle.

  Pinch the edges of the dough to prevent the filling from leaking during baking. Finally, place the dough ball into the mold (which has been greased with butter).

  Do the same with the remaining pieces of dough.

  

  

  

  
• 8

  Second proofing

  Place the molds containing the dough into the oven on the light setting to proceed with the second proofing for 30 minutes.

  Meanwhile, beat 1 egg yolk with 1 tablespoon of fresh milk to create the egg wash.

  
• 9

  Baking the bread

  After the second proofing, take the dough out and brush the egg mixture on the surface of the bread. Next, you can sprinkle some coconut filling on the surface of the bread (if desired).

  You need to preheat the oven for about 10 minutes at 160 degrees Celsius, then place the bread in to bake for about 20 – 25 minutes.

  

  

  
• 10

  Final product

  Coconut Raisin Bread has a soft and smooth crust with a dry filling inside. Moreover, the coconut layer on top of the bread is very crispy and unique, with a rich flavor. You can enjoy coconut raisin bread with tea to avoid dryness while eating.