Coconut – Yeast Plait
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 250 ml coconut milk
- 80 g butter
- 1 pack dry yeast
- 2 egg (s)
- 100 g suar
- 1 pinch (s) salt
For the filling:
- 1 pck. Cream powder, (baking pudding cream)
- 200 ml coconut milk
- 2 tablespoon desiccated coconut
For covering:
- 1 egg yolk
- Granulated sugar
Print Recipe
Pin Recipe Instructions
- Mix the flour with the dry yeast. Warm coconut milk lukewarm in the microwave.
- Knead the flour, coconut milk, butter, eggs, sugar and salt in a bowl with the dough hook to form a dough that should no longer stick. Knead in more flour if necessary.
- Then let the dough rise in a warm place for about an hour.
- Knead the dough well again and roll out into a flat rectangle.
- Now mix the baking custard cream with the 200 ml (really only 200 and not 250 as stated on the package!) Coconut milk as described on the package. Stir in desiccated coconut.
- Spread this mixture on the yeast square. Leave a few centimeters at the edges.
- Roll it up into a long roll and divide it in the middle. Interweave the two rolls and let rise for another 10 minutes.
- Bake at 180 degrees for 10 minutes. Then brush with egg yolk and sprinkle sugar on top. Bake for another 15 minutes at 170 degrees top / bottom heat.
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