Twisted Coconut Buns - The Little Epicurean
"These soft and fluffy twisted coconut buns are made using milk bread dough. The dough is braided together with shredded coconut, raisins, and cinnamon...."
INGREDIENTS
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25 grams (about 3 Tbsp) all-purpose flour
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60 ml (1/4 cup) milk
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60 ml (1/4 cup) water
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325 grams (2 1/2 cup) all-purpose flour
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50 grams (1/4 cup) granulated sugar
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7 grams (2 1/4 tsp) instant yeast (or active dry yeast*)
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1 Tbsp milk powder
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1 tsp kosher salt
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1 large egg, (lightly whisked, room temp)
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120 ml (1/2 cup) whole milk
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60 grams (1/4 cup) unsalted butter
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60 grams (1/4 cup) unsalted butter, (room temp)
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10 grams (1 Tbsp) confectioners' sugar
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1/4 teaspoon ground cinnamon
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1/4 teaspoon kosher salt
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50 grams (about 1/2 cup+ 1 Tbsp) shredded coconut
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45 grams (1/4 cup) raisins, packed
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milk or heavy cream, (for brushing)
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raw sliced almonds, (as needed)
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turbinado sugar, (as needed)
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