Small wreaths – yeast buns filled with coconut paste. The yeast dough is made in the same way like for classic European sweet buns, only shaped as wreaths. Very soft, fluffy and yummy. Inside, in the whole lenght is placed delicate but clearly coconut-y filling. Very tasty treat for snack or lunch. Enjoy!
Ingredients for dough:
- 2 ¾ cups bread flour
- 2 ½ teaspoons dried yeast
- 125 ml lukewarm milk
- 1/3 cup sugar
- pinch of salt
- ½ cup minus 1 tablespoon butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup minus 1 tablespoon butter, softened
- 2 tablespoons sugar
- 2 tablespoons flour
- ¼ cup desiccated coconut
- 1 heaped tablespoon powdered milk
- 1 egg yolk
- 1 tablespoon milk
Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs, vanilla extract and melted butter, slightly cooled. Mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.
Make filling: mix all ingredients together until become thick, smooth paste.
Line a large cookie sheet with parchment paper.
Place the dough on a floured surface and roll out into a 24 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Cut the dough vertically in half in order to have two squares. Spread the filling evenly onto one square and cover with the second. Cut vertically into straps (each about 1 ½ inch wide). Twist each strap few times around its own axis and seal the ends to get a wreath. Place prepared wreaths onto the lined sheet. Beat the egg yolk with milk and brush with mixture the top of each wreath. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 350°F. Bake for 12-16 minutes until light brown in colour. Serve warm or cooled.
Category: Yeast cakes.
Tags: coconut, yeast.