A sweet and aromatic bread that tastes like coconut cookie when hot :) The dough is leavened mainly by Herman Starter and supported by a small amount of commercial yeast to accelerate the proofing time.
Bread Maker: Mayer MMBM12
Raw dough weight: 539g
Yield: 9 heart shape buns
Prepare the coconut-almond filling while the dough is thawing.
Coconut Almond FillingIngredients
50g salted butter
35g fine sugar
1 egg yolk, 22g
70g dessicated coconut
20g roasted almond meal*
* Roast almond meal at 150°C for about 5 minutes in a preheated oven toaster. Keep a close eye on it while heating, as it browns easily.
1. Mix softened butter with sugar followed by egg yolk.
2. Blend in the dessicated coconut,
and roasted almond meal.
Blend well into a paste.
3. Divide the coconut-almond mixture into 9 balls, about 22g each. Set aside.
Dough Ingredients65g water
15g egg white
25g fine sugar
3g fine salt
225g bread flour
25g top flour
10g milk powder
100g Herman Starter
1g instant dry yeast
To be added when the countdown timer reads 1:20
20g unsalted butter
Use leftover egg white for glazing
Directions:1. Add all the dough ingredients, except the unsalted butter, into the bread pan of the bread maker. Follow the sequence of the ingredients listed.
Select "C-11 Ferment Dough" and start the program.
When the countdown timer reads 1:20, add in the butter.
When the countdown timer reaches 0:45, stop the program manually.
2.. Transfer the dough to a lightly oiled plastic bag, tie a loose knot, and let the dough sits in room temperature for 60 minutes (room temperature was about 23°C)
Double protect the dough with another plastic bag, keep in a covered container,
and refrigerate for about 12 hours or overnight.
3. Remove the outer plastic bag, invert and let it thaw in room temperature (about 22°C) for about 1 ~ 2 hour.
4. Turn out the dough onto a floured work top, deflate the dough, and divide into 9 portions.
Shape the dough into balls, cover and let it rest for about 15 minutes.
5. Take a dough and roll flat into a disc. Place a coconut-almond ball in the centre.
Wrap up the dough and seal it.
Shape into a ball with the seam end facing down.
Prepare all the nine dough balls before proceeding to the next step.
6. Roll flat the dough into an oval dough.
Be careful not to over stretch the dough or it may leak out the coconut-almond filling within.
Flip over and fold along the longer axis into half.
Fold again but along the shorter axis into a quarter.
Cut the dough over the folded end, but leaving the tip of the dough un-cut.
Open out the cut face.
and shape into a heart shape.
7. Arrange the prepared heart shape dough over a non-stick baking tray.
Proof in a warm oven for about 1 hour or till double in size.
As the kitchen temperature had fallen to 22°C, so I switched on the oven temperature to 50°C for 1 minute, just to raise the temperature of the oven.
8. Remove the dough from the oven and preheat the oven to 180°C for 10 minutes.
9. Brush the remaining egg white over the dough.
Reduce the oven temperature to 170°C and bake for 25 minutes or till the top becomes golden brown.