Sweet coconut filled honeycomb bread
soft and fluffy cloud like bread filled with fudgy sweet coconut filling
Ingredients
For coconut filling:
- 2 Tsp ghee
- 2 Cups desiccated coconut
- 3/4th Tin sweetened condensed milk
For honeycomb bread:
- 1 Cup warm milk
- 5 Tbsp sugar
- 2 Tsp instant yeast
- ¼ Cup oil
- 2½ Plus 2 tbsp (if required) All purpose flour
- 2 Tbsp milk powder
- ½ Tsp salt
- ½ Tsp baking powder
- milk for brushing
- sesame seeds
- extra sweetened condensed milk
Instructions
to make coconut filling:
- In a pan, add ghee. Add coconut and cook on low flame for a minute stirring continuously.
- Pour condensed milk and mix well. Cook on low flame for 5 minutes until the liquid evaporates a bit. Turn off the flame and let it cool slightly.
- Make small balls and keep aside.
To make honeycomb bread:
- In a bowl, add milk, yeast, oil and sugar. Mix well.
- Add 1 1½ cup flour, milk powder, baking powder and salt.
- Add remaining flour part by part and mix. Knead until the dough comes together.
- Cover and place in a well greased bowl and let it rise in a warm place for 2 hours.
- Punch down the dough and divide into 4 parts.
- Roll out the dough and cut into small rounds with a cookie cutter.
- Place the coconut balls on circles and cover it. Make small balls.
- Place in two 8 inch baking pans leaving space between each balls.
- let it rise again for half an hour.
- Brush the rolls with milk and sprinkle sesame seeds.
- bake in 180C preheated oven for 15 minutes.
- Brush with melted butter drizzle sweetened condensed milk over the bread and serve.