First off, a huge 'Thank you!!' to the lovely Lien of Notitie van Lien for stepping up and being the Kitchen of the Month even though she was hostess not that long ago. Secondly, another huge 'Thank you!!' to her for choosing this recipe. I had trouble letting these sweet little rolls cool enough to not burn my tongue before I bit in and enjoyed the great coconut filling. I subtracted about 1/4 cup of flour and replaced it with cocoa powder because I know that chocolate and coconut go well together. Even Straight Shooter, who is not a big fan of coconut, ate two of them.
This is an easy to work with dough. It rolled out smoothly and I added raspberry jam...a think smear...
to half the rolls and finely chopped pecans to the other half. I think I prefer the nutty ones. Probably should have done a fancy glaze, too, but they smelled so good that we couldn't wait to try them. Big goof...didn't take photos the evening I made them & gave away the last three today...without taking any photos of the filling! The rolls are sure plain looking, but then you bite into them and experience that wonderful filling.....
I made a double recipe of the filling just to make sure that I had enough and there was a lot left. Thinking of using it as a filling in brownies. The chocolate-coconut flavor combo is rather like German Chocolate Cake and really delicious. You are going to want to try these. I'll be you can come up with even better variations. If you do make these, send Lien an email with a photo and a few words about your experience and she will send you a Buddy Badge.
Be sure to check out their blogs to see what the other Bread Baking Babes have done this month, too.
A Messy Kitchen – Kelly
Bake My Day – Karen
Blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Judy’s Gross Eats – Judy
Karen’s Kitchen Stories – Karen
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
And our awesome round-up queen…. Thyme for Cooking – Katie
2 TBsp sugar
160 ml lukewarm water (1/2 cup plus 3 tablespoons)
2 tsp dry instant yeast
300 g bread flour (1 1/4 cup - for chocolate use 1 cup flour & 1/4 cup cocoa powder & increase sugar by 1 tablespoon)
50 ml vegetable oil (a little less than 3.5 tablespoons)
3/4 tsp salt
3/4 tsp salt
80 g + 2 TBsp dried, unsweetened, grated coconut (1/3 cup + 2 tablespoons)
(or sweetened coconut, reducing the light brown sugar with 4 TBsp)
120 ml boiling water (1/2 cup)
150 g light brown sugar (generous 1/2 cup)
4 TBsp corn starch
2 TBsp butter (or non-dairy margarine)
Combine all the dough ingredients and stir them together. Knead the dough until smooth and supple. At first it’s very sticky, but after kneading it shouldn’t be very sticky anymore. Place the dough in a lightly greased bowl, cover and leave to rise for about 1½ hours or doubled in volume.
Now make the filling. When using dried coconut (80 g), it needs to soak in a bowl with boiling water. Leave soaking for 10-15 minutes.
Mix the cornstarch and sugar in a separate little bowl before adding it to the coconut.
Melt the butter in a saucepan, add the coconut-sugar mixture and keep it on a low heat until it thickens, a few minutes. Keep stirring to avoid it burning.
Take it off the heat and leave to cool. When cooled, place in the fridge.
About 30 minutes before assembling the roll, take the filling out of the fridge.
Stir in the remaining 2 Tablespoon of coconut in. At first the filling might be a bit stiff, but a little stir will soften it enough. Set aside. (Next time I'm going to stir in some finely chopped pecans.)
Divide the dough in two parts. Start with one piece, and roll it out into a rectangle of 30 x 16 cm (12 inches x 6 inches). Now cut it length wise in two equal parts, so you have two long thin strips.
Place a quarter of the filling evenly over the middle of the strip. The filling should be fairly dry, don’t place wet filling on the dough.
Flip over one long side of the dough over the filling, then flip over the other side. The two sides should slightly overlap. Close the seam by pinching the dough together.
Turn the roll seam side down. Cut the roll in three equal parts. Push the filling back a little, so you can close the cut sides, so the filling is no longer to be seen and can’t leak out.
Repeat with the other three strips (the one that you have rolled out and the two strips you make of the remaining dough).
Place the rolls, 4 cm (and inch and a half) apart, on parchment paper placed on two baking sheets. Cover them with lightly greased plastic and leave to rise for 35-45 minutes. They are ready when a light indentation, you make with a finger, stays visible.
While the dough proofs you should preheat the oven to 190ºC. (375 degrees F)
Bake the rolls for about 15-18 minutes until they are golden brown.(If you bake on two sheets, exchange them after 8 minutes, so they bake evenly).
Let the rolls cool on a wire rack. Eat them lukewarm or at room temperature.
(Adapted from: “De kunst van het bakken” – J. Alfort & N. Duguid)