Coconut and milk bread: fluffy, easy and delicious
published on 15 July, 2019 at 00:07
Dough:
250 gr flour
3 gr dry yeast
25 gr sugar
1/2 teaspoon salt
1 egg
125 ml hot milk
42 gr soft butter
250 gr flour
3 gr dry yeast
25 gr sugar
1/2 teaspoon salt
1 egg
125 ml hot milk
42 gr soft butter
Filling:
200 gr coconut flour
1 egg
5 tablespoons sugar
125 gr melted butter
200 gr coconut flour
1 egg
5 tablespoons sugar
125 gr melted butter
Topping:
3 tablespoons flour
3 tablespoons icing sugar
3 tablespoons melted butter
3 tablespoons flour
3 tablespoons icing sugar
3 tablespoons melted butter
Sesame seeds
Directions:
In a bowl put flour, baking powder, salt, sugar and start stirring. Then add milk and egg and then add the butter. Form a loaf and let it rise for 2 hours.
Stuffing: whip the egg with the sugar, then add the coconut flour and the melted butter. Stir until all the ingredients are mixed, set aside.
Topping: sift the flour and the icing sugar, then add the butter and bring to the fire. Stir until a thick cream is obtained.
Form the sandwiches, fill them and decorate with the cream and sesame seeds, brush an egg yolk and bake at 356°F (180°) for 20 minutes.
In a bowl put flour, baking powder, salt, sugar and start stirring. Then add milk and egg and then add the butter. Form a loaf and let it rise for 2 hours.
Stuffing: whip the egg with the sugar, then add the coconut flour and the melted butter. Stir until all the ingredients are mixed, set aside.
Topping: sift the flour and the icing sugar, then add the butter and bring to the fire. Stir until a thick cream is obtained.
Form the sandwiches, fill them and decorate with the cream and sesame seeds, brush an egg yolk and bake at 356°F (180°) for 20 minutes.
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