Our Recipes, re-invented from cooking shows
Jamaican Coco Bread
Prep. Time:
Baking Time:
Total Time:
20 mins
3 hours
Serves:
Makes 10
This is a bread dough that is absolutely ideal for making stuffed savory buns. We suggest you roll it out and top with filling of your choice, then bring up the sides and shape a perfect round bun with the seam on the bottom. Brush the buns with either egg or melted butter and bake for 20 mins.
Ingredients
56g butter
240ml coconut milk
20g caster sugar
0.5 tspn salt
2.25 tspn SAF Gold Active Yeast
1 large egg
420g all-purpose flour
Instructions
Melt the butter In a pan over very gentle heat. Remove the moment it is melted.
In a stand mixer, mix coconut milk, sugar, salt and melted butter.
Add yeast and mix. Then mix in the egg.
Add flour and use a dough hook o form a soft dough. Knead in the mixer for 2 - 3 minutes until you have a stretchy soft dough. Tip onto a Silpat mat, rub with oil and then, still wrapped in the silat, drop it into the stand mixer bowl and cover with plastic wrap.
Leave to rise in a warm place for 1 to 2 hours or until doubled. Punch the dough down.
Transfer dough to a lightly floured board or surface. Cut the dough into about 10 equal pieces and roll each dough into a ball.
Roll each piece with a rolling pin to about 6-7 inch diameter and about ⅛-¼ inch thick.
