Pan De Coco Recipe (Coconut Bread

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 cups Bread flour
  • 3/4 cup Brown sugar
  • 1 tsp Salt
  • 1/3 cup Sugar
  • 1 1/2 tsp Vanilla
  • 2 tsp Yeast

• Nuts & Seeds

  • 3 cups Coconut flakes

• Dairy

  • 1/2 cube Butter
  • 3 tbsp Butter
  • 1 1/3 cup Milk

• Liquids

  • 2/3 cup Water

Found on recipenijuan.com

Ingredients

• 2 teaspoons yeast
• 2/3 cup warm water
• 2/3 cup milk
• ½ cube butter
• 1/3 cup sugar
• 1 tsp salt
• 2 cups bread flour
• 1 ½ - 2 cups all-purpose flour
• 3 tbsp butter
• ¾ cup brown sugar
• 3 cups coconut flakes
• 1 ½ tsp vanilla
• ¾ cup milk
• 1 egg

Directions

• In a small bowl, mix together warm water (not too hot) and yeast. Set aside.
• Scald milk on stovetop or heat in microwave for 90 seconds. Pour into a large mixing bowl.
• Add butter and sugar and stir until fully dissolved.
• Mix in salt and 2 cups bread flour until combined (You can substitute all-purpose flour if needed).
• Add yeast mixture.
• Mix in all-purpose flour until dough is fully formed. Dough should not be sticky.
• Knead dough for 5 minutes by hand (or with stand up mixer).
• Place down in a large bowl and cover with a damp towel or plastic wrap until it doubles in size (for colder climates, place next to a heat source for faster rising).
• In a saucepan, mix together all filling ingredients and stir on a low heat.
• Stir occasionally for about 15 minutes or until all liquids have been reduced.
• Refrigerate filling until needed.
• Separate dough into 4 equal sized pieces.
• Cut each of those pieces into 6 equal sized pieces (you’ll have 24 in total).
• Roll each piece of dough into a ball, then flatten with a rolling pin.
• Place one tablespoon of filling mixture into center of flattened dough.
• Fold dough ends together at the center and twist to seal.
• Place dough with the sealed side down onto a baking sheet.
• Poke 3 times with a fork to create holes for air to escape while baking.
• Allow filled dough to rise for another 30 minutes.
• Beat a single egg and brush the egg over the top of each piece.
• Bake for 13-18 minutes at 350 degrees until golden brown.
• Remove from oven and allow Pan de Coco cool before eating.