If anyone notices that I've actually blogged this recipe before then I want to reward you handsomely... with love and affection rather than actual goodies. Yeah I wish I was one of those fancy blogs that gives stuff away but alas no! Anyway before I get accused of base laziness I have two good reasons for blogging this recipe again. The first being that the picture on the original was horrendous. It was like I was taking a picture on a dry-iced nite-club dance floor it was so hazy. And secondly I've adjusted this recipe as I felt the original filling was a little too dry.
For the dough
500g strong white flour, sifted
60g unsalted butter
1 x 7g sachet fast action yeast
40g caster sugar
1 1/2 tsp sea salt
2 large eggs, at room temp beaten
about 200ml lukewarm milk
For the filling
100g desiccated coconut
75g unsalted butter
50 light muscavado sugar
To make the dough
1. Toast the coconut in a non stick frying pan for about 5 minutes or until golden, stirring constantly. Tip into a bowl and add the icing sugar, then leave to cool.
2. Sift the flour, rub in the butter until breadcrumb texture. Add the yeast, caster sugar, coconut and salt and stir to combine.
3. Mix the eggs and enough milk to make a soft but not sticky dough. Knead for 5 minutes. Leave to rise in a warm place for at least an hour or until doubled in size.
4. Meanwhile make the filling. Toast the coconut in the frying pan. In another pan or in the microwave melt the butter and sugar until liquid-y and add the coconut. Leave to cool.
5. Punch down the dough and turn onto a floured surface.
500g strong white flour, sifted
60g unsalted butter
1 x 7g sachet fast action yeast
40g caster sugar
1 1/2 tsp sea salt
2 large eggs, at room temp beaten
about 200ml lukewarm milk
For the filling
100g desiccated coconut
75g unsalted butter
50 light muscavado sugar
To make the dough
1. Toast the coconut in a non stick frying pan for about 5 minutes or until golden, stirring constantly. Tip into a bowl and add the icing sugar, then leave to cool.
2. Sift the flour, rub in the butter until breadcrumb texture. Add the yeast, caster sugar, coconut and salt and stir to combine.
3. Mix the eggs and enough milk to make a soft but not sticky dough. Knead for 5 minutes. Leave to rise in a warm place for at least an hour or until doubled in size.
4. Meanwhile make the filling. Toast the coconut in the frying pan. In another pan or in the microwave melt the butter and sugar until liquid-y and add the coconut. Leave to cool.
5. Punch down the dough and turn onto a floured surface.
6. Roll out the dough into a thick rectangle approx
24x48cm. Roll up from the long side and rest the edge down on the board. Cut
the log into about 12 circles. Place on a lined baking tray and flatten
slightly with the palm of your hand. Leave to rise for a further hour.
7. Bake for 15-20 mins at 190oC until golden.
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