Coconut Almond Twists

There are different kinds of flavored bread. One of my favorite is the one with coconut filling. Paired with almonds, it is the perfect combination. The taste reminds me of the Filipino Pan de Coco and Spanish Bread.

I use active dry yeast for this recipe. Normally, it is activated using warm water and sugar. For this recipe, I heat up the milk and butter until it reaches 120F to 130F. This mixture is then used to activate the yeast which will make the bread rise.

Prepare the Coconut Almond filling while waiting for the bread to rise.

There are two ways of twisting the bread. The first one is to spread the dough into a rectangle. Cut it lengthwise. Spread the filling and twist. Second option is to divide the dough into 6. Then spread each dough into 5 inch rectangles. Spread the filling. Cut in the middle and twist the dough around each other.

Yield: 12

Author: adapted from the book Bake from Scratch by Brian Hoffman

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Coconut Almond Twists

Coconut and Almond Bread

Ingredients

Dough

• 4¼ cups 530 grams all purpose flour divided
• ⅓ cup 67 grams granulated sugar
• 2¼ tsp 7 grams active dry yeast
• 2 tsp 6 grams kosher salt
• 1¼ cups 300 grams plus 1 tbsp milk
• ½ cup 113 grams unsalted butter, softened
• 1 large 100 grams eggs

Egg wash

• 1 egg
• 1 tbsp water

Filling

• ¾ cup 60 grams sweetened desiccated coconut
• ¼ cup 100 grams granulated sugar
• ¼ cup 24 grams superfine almond flour
• ¼ cup 57 grams unsalted butter, softened
• 1 large 50 grams egg
• ¼ cup 31 grams all purpose flour
• ¾ tsp 2.25 grams kosher salt
• ⅛ tsp almond extract

Instructions

Dough

1. In a stand mixer with paddle attachment, combine 1 ½ cups all purpose flour, sugar, yeast and salt. Set aside.
2. In a saucepan, heat milk and butter until it reaches 120°F to 130°F.
3. Add milk mixture to flour mixture. Beat at medium speed. Add 1 egg and beat. Change to dough hook attachment. Add the remaining flour. Beat at medium speed.
4. Prepare Coconut- Almond Filling.
5. When the dough doubles in size, divide it into 2.
6. Option 1: Roll the dough to 12 inch rectangle. Using a knife, divide it into 6. Cutting lengthwise. Spread the filling. Twist the dough.
7. Option 2: Divide it into 6. Take a dough and roll it in 5 inch rectangle. Spread the filling. Cut in the middle and twist around each dough.
8. Cover and let it rest for 30 minutes. Prepare egg wash. Mix 1 egg and 1 tbsp water. Brush egg wash into the dough. Sprinkle the remaining almonds.
9. Bake for 375° for for about 15-20 minutes or until golden brown.

Filling

1. In a bowl, combine all ingredients.

Notes

A few changes on the ingredients, as I used sweetened desiccated coconut and less sugar.

Coconut Almond Filling