Coconut Swirl Bread

Sponge

  • 1/2 Tbsp Instant Yeast
  • 1/2 Tbsp Sugar
  • 1/2 plus 1/3 cups warm coconut milk
  • 1 cup bread flour

Dough

  • 1 egg
  • 3/4 tsp (9g) salt
  • 1 1/4 cups (350g) bread flour
  • 1/4 cup butter at room temp cut into pieces
  • 2 tbsp sugar

Coconut Filling

  • 4 Tbsp butter at room temp
  • 1/2 cup dried sweetened coconut
  • 1 tbsp (23g) sugar

Egg Wash

  • 1 egg
  • 1 Tbsp milk

In a mixing bowl combine the sponge ingredients and stir until smooth. Cover with plastic wrap and leave at room temperature for 30 minutes or until the sponge doubles in volume.

Add the egg, salt, sugar, and half of the flour to the sponge. Stir until combined.  Press a couple of pieces of butter into the dough and knead until the butter has been worked into the dough completely. Press another few pieces of butter into the dough and repeat until all the butter has been incorporated. Knead in remaining flour until smooth and silky, you may not need all of the flour to do this.

Place the dough in a lightly oiled bowl and cover with plastic wrap. Allow to rise at room temp for about 1.5 hours or until doubled in size.

Make the coconut filling while the dough rises by stirring together all the filling ingredients in a bowl until combined

Once the dough has risen, roll it out into a 10 by 15 inch rectangle. Spread the coconut mixture onto the dough, and roll it along the long side into a log.

Cut the log length-wise down the middle and gently turn the pieces so that the layers are facing the top. Starting at the top cross the right piece over the left piece, then the left piece over the right piece. Repeat for the length of the dough. Gently move the loaf into a greased 9 x 5 loaf pan. Lightly cover with plastic wrap and let rise for 45-60 minutes until they have almost doubled in size

Preheat the oven to 350F. Brush the loaf with egg wash and place in the oven for 35-40 minutes. If the top starts getting too dark before the time is up tent with tinfoil.

The loaf should be golden and dark brown on top and golden on the sides. Remove from pan and let cool completely before slicing.

From A Clockwork Lemon

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