Coconut "Wreaths" Recipe
We want to offer very tasty buns to the Easter table, which is generous with treats!!! I also quickly replenished my wonderful recipes that use yeast. Every time I think: "Here! That's it! This is the best!" Just think about how to find another recipe that I like even more! Now I do not refuse, but I strongly recommend this recipe. It is well suited for treats on the festive table! The dough was prepared using a slow cooker.
Servings 9
Cook Time 240 minutes
Ingredients
Dough:
- 400 gram Flour wheat / Flour
- 7 gram Yeast
- 60 gram Sugar
- 30 gram Milk powder
- 0,5 teaspoon Salt
- 1 piece Chicken egg +1 for lubrication
- 50 gram Butter
- 160 milliliters Water
Filling:
- 1,5 glasses Coconut shavings
- 1,5 tablespoons Cream dry mix
- 3 tablespoons Sugar
- 3 tablespoons Melted butter
- 5 drops Vanilla essence
- 2 tablespoons Milk
- 1 piece Chicken egg
Instructions
- Fold all the ingredients for the dough in the order recommended in the instructions for your bread maker. The "Dough" mode.
- When the dough is ready, divide it into 12 identical balls.
- Prepare the filling: you just need to combine all the ingredients and mix. Adjust the amount of milk according to the thickness of the cream.
- Roll each ball into an oval and distribute the filling. Pinch the edges, flatten and roll out again.
- Make incisions (4-5) on these granules and rotate them around its axis 3-4 times. The edges connect.
- Place the rolls on a baking sheet, cover with a towel and send for proofing in a warm place for about 1 hour until the volume increases by 2 times.
- Brush the buns with beaten egg. Some can be sprinkled with coconut chips on top.
- Bake at 180-200 degrees for about 25-30 minutes. Focus on your oven!
- Enjoy with tea or coffee.