Coconut Bread Rolls
Soft coconut-filled bread rolls made with natural grape yeast and a long, low-temperature refrigerated fermentation.
Ingredients
| 250 g | High-gluten flour |
| 100 g | Original grape yeast (starter) |
| 15 g | Yellow sugar |
| 5 g | Salt |
| 150 g | Fresh milk |
| 15 g | Unsalted butter |
| 15 g | Melted butter (filling) |
| 10 g | Brown sugar (filling) |
| 20 g | Whole egg liquid (filling) |
| 45 g | Grated coconut (filling) |
| 15 g | Fresh milk (filling) |
Instructions
Filling: mix all filling materials together and set ready for use.
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After mixing all the dough materials (except the butter), knead until smooth.
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Add the butter and knead in; cover with film and let ferment until about doubled. Then put in the fridge on the normal shelf for low-temperature refrigerated fermentation for 12–16 hours.
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The next day roll out the dough again and bring it back to room temperature (depending on the weather temperature).
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Lightly press the dough to knock out the bubbles and divide into 8 equal parts; rest 30 minutes.
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Roll the dough into a rectangular shape, cut into 1/2, spread with coconut filling, then roll up, seal the seam tightly and finally proof until about doubled.
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Sprinkle a little high-gluten flour and place in the preheated oven at 180°C for about 15 minutes.
Notes: The activity of the natural yeast directly affects the length of the fermentation; low-temperature refrigerated fermentation can be set to room temperature to double the size before fermenting. I haven't eaten a coconut bun in a long time — coconut oil is said to add fat easily, so I dared not pack the filling too much.