Finally I have time to make bread, and this bread came up to my mind immediately. Um, it must be one of my favourites. 
Besides Bo Lo Bao and Cocktail Bun, which are still the two most popular buns in Hong Kong, this bread is also a specialty here. However, it is not easy to find now. The market of coffee flavored bakery items here is small.
Even so, some people still miss this bread, including me, thinking coffee, sugar and coconut are great match.
This bread is very easy to make. It is basically a white bread dough, plus a filling made of coffee, coconut, butter and sugar.
The white bread recipe is from Peter Reinhart’s “The Bread Baker’s Apprentice”. It is a soft and tasty dough which I use as the basic dough for many other breads. The filling is created by myself.
As you can see, the bread is highlighted with a moist filling. So do use your fingers to tear the bread and enjoy! You’ll feel how great it is to have a juicy filling inside a white bread. Especially if you like coffee, you’ll enjoy the aroma, moistness and chewiness together in one bread … *devil*
White Bread (Adapted from Page43 of Peter Reinhart’s “The Bread Baker’s Apprentice”
Bread Flour 350g
Salt 7g
Sugar 28g
Powdered Milk 21g
Instant Yeast 3g
Egg 14g
Shortening 28g
Water 203g
Mix, knead & ferment the dough as other common straight doughs. To make the swirl, after 1st fermentation, roll the dough to 8inches x 5inches. Sprinkle & slightly press the filling to the dough. Roll tight & seam. Bake at 180C for 40mins (rotate half way) after 2nd fermentation (I think the bread is a bit dry this time with my oven, I’ll try to bake 5mins less next time).
Filling (mix together)
Unsalted Butter 24g
Egg 24g
Shredded Coconut 48g
Sugar 40g
Instant Coffee Powder 1 1/4 tps (dissolve with few drops of hot water)
