Coffee Coconut Swirl Bread

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 as I guess not many people like coffee flavoredbakery foods.

Notwithstanding I still think this bread is tasteful and worthwhile to try. The coffee marries with the coconut very well. This bread is also easy to make. It is 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 and I use it as the basic dough for many other breads. The filling is created by myself.

As you see in the photos, the bread is highlighted with a moist filling. So pull apart the swirls with your fingers and enjoy! I’m sure you’ll enjoy the moist and fragrance of the filling with the loaf. :)

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)

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