Ingredients:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-rYGlYyv_TifYjJeUV6QfZgtghcetY0Lzwi4I2XYqPCACmRGlSln3QwtY-PYOGOjeeC3-y9Ml9-_1bXTIcL7U7m7fXnYWu-ZV8rWFI1LwOTqxqSbadRTAsaSLIsQYl0PQ3EoOq6eXCs/s320/Photo0160.jpg)
- 3 3/4 cup bread flour
- 3/4 cup sugar
- 1/2 cup warm water
- 1/2 cup warm milk
- 2 1/2 tsp active dry yeast
- 1 egg, whisked
- 1/3 cup salted butter, melted
- 1 can 13.5 oz coconut milk (400 mL)
- 1/2 cup sugar
- 3 tablespoon sweetened condensed milk
- In a bowl, mix the warm water, warm milk, and the sugar.
- Add the active dry yeast and let it poof for 10 minutes.
- Mix in the butter and the egg.
- Mix in the flour 1 cup at a time. Once the dough has come together, knead the dough. The dough should just be peeling off the bowl. You may need more or less flour, depending on location, and temperature.
- Let the dough rise for 1 to 2 hours.
- Divide the dough into 15 or 16 pieces into a baking pan, and let it rise for another hour or so.
- Preheat the oven to 350 F.
- Mix together ingredients for the coconut mixture, and pour it evenly over the bread.
- Bake for 20 to 30 minutes. 25 minutes is ideal, but it depends on the strength of the oven.
- Take out, and enjoy.
it says add oil but you don't have it on the ingredients list..
ReplyDeleteThank you for pointing out my mistake. I've corrected the mistake. I meant to say add the egg. No oil is used in the recipe.
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