Donut ring ingredients:

250g high-gluten flour

Yeast 3g

30g white sugar

salt 2g

1 egg

Milk 120g

Halal beef fat 20g

Coconut filling ingredients:

Halal beef fat 20g

Shredded coconut 50g

Granulated white sugar 30g

Egg 1

Instructions:

1. Put the flour, yeast, sugar, and salt in a mixing bowl and mix well

(Do not contact yeast and sugar directly, it will affect fermentation)

2. Then add the eggs and mix well

3. Add milk in small amounts and mix well

4. After kneading into a ball, add butter and knead until the dough can pull out the film (about 30 minutes of kneading)

5. Put the dough into a container and apply a small amount of oil to the surface. Cover with cling film and ferment until doubled in size

6. Make coconut filling - soften butter, add sugar and mix well, then add eggs and coconut and mix well. (I reserved a small amount of egg liquid to spread on the bread at the end) Divide it into 6 portions and roll it into balls

7. Divide the fermented dough into 6 equal parts by tapping to release air, cover with plastic wrap and let it rest for 15 minutes

8. Wrap each piece of dough with coconut filling and close the mouth down. The rod is opened into an ox tongue shape and cut 5 times in the middle with a knife, and the ends are not cut off. Lift the two ends and turn them in opposite directions, and pinch the joints tightly.

9. Put it in the oven, do not turn on the oven, put a cup of warm water below, and ferment for 40 minutes for the second time

10. Take it out, coat the surface of the bread with egg wash, put it in the oven at 350 degrees Fahrenheit and bake for 16 minutes (after 10 minutes of baking, I put tin foil on the surface to prevent the surface from being too burnt

The fragrant coconut bread is out of the oven. The adults and children in the family love it~

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