COCONUT BREAD STICKS

Who doesn't love bread? Oh, I'm a big fan. I can give up rice but not bread. But I am not a fan of those hard breads like baguette, or breads with chewy crust. My jaw is just not cooperating when I those. I love soft breads but not the extra soft and light ones. I feel like I am not eating anything and end of eating a lot of them. But they are seriously good though. I like breads that are soft but dense. Heavy but not hard, you know what I mean?
Anyway, I've been baking bread for awhile now and I thought of using the same dough I've used when I made Ensaymada and Pan de Siosa to make this Coconut Bread Sticks.

My dough recipe is tried and tested, it always give me good result. I know that making bread is intimidating to beginners but once you get the hang of it, it gets easier and you'll become a pro in no time. Practice and repetition makes it perfect. I actually wrote an article about "How to Bake Bread with Success". If you'd like to read my tips, click here. 
​

This Coconut Bread Stick is soft and fluffy. The coconut filling is delicious which makes it special. Oh, and they smell really really good! For sure. you're going to love this recipe. The coconut filling is not sweet at all. So, if you'd like to add more sugar, you can do that as well. In this recipe, I only added 2 tbsp powdered sugar. You can make it 4 or 5 tbsp if you want. Give this recipe a try and let me know what you think by leaving a comment below.

COCONUT BREAD STICKS RECIPE

Ingredients:

• 1 pouch or 2 1/4 tsp yeast
• 1/4 cup lukewarm water
• 1/2 tbsp + 1/4 cup sugar, divided
• 1 cup evaporated milk 
• 3 tbsp unsalted softened butter,
• 1 tsp salt
• 3 cups bread flour plus 4-5 tbsp extra
• 1 large egg, beaten
• extra butter for coating/brushing

​For Egg Wash:

• ​1 egg, beaten
• 1 tbsp milk

Coconut Filling:

• 2 tbsp softened butter
• 2 tbsp powdered sugar, add more if desired
• 4 tbsp powdered milk
• 2 large eggs 
  
• 2/3 cup desiccated coconut

Procedure:

• Activate yeast by combining lukewarm water, yeast, and 1/2 tbsp sugar in a small cup or bowl. Stir and let rest for 5-10 minutes or until it bubbles (double or triple in size). ( Click here for procedure and tips for a successful yeast blooming.)​  
• While waiting for the yeast to bubble, stir together milk, 1/4 cup sugar, salt, and 3 tbsp softened butter into a microwave-safe bowl or saucepan. Microwave for 1 minute or heat on the stove over low fire. Set aside to cool down.
• In a mixing bowl, combine 2 cups flour, one beaten egg and yeast mixture. Stir to combine.
• Add the milk mixture and 1 cup flour. Continue kneading by hand or stand mixer (speed 2-4).
• Add more flour if needed (depending on dough consistency), one tbsp at a time and knead for about 2-3 minutes or until the dough becomes smooth but still slightly sticky. ( I added about 5 tbsp extra flour.)

• ​Transfer the dough into a greased bowl . Cover and rest in a warm place for 1-2 hours or until double in size.
• Prepare the coconut filling. In a small bowl, combine butter and sugar until creamy. Add eggs and stir until well incorporated. Add powdered milk and continue mixing until well combined. 
• Punch down dough to release air pockets. Transfer to a floured surface, flatten with a rolling pin making about 10x14 inches flat dough.
• Spread the coconut filling over half of the dough. Lift the part without filling and fold over. Pinch the longer side of the dough to seal. Cut the dough into 8 or more slices, depending on how thin and small you want your bread sticks. I did 8 as I want it a larger bread.
• Using both hands, take one piece of dough, hold each end, stretch and then twist. Repeat the process with the remaining dough.
• Arrange the twisted dough with filling onto a pan lined with parchment paper. Cover and let rest for 45 minutes to 1 hour. 
• Preheat oven to 350F. 
• Make an egg wash by whisking together the egg and milk. Brush the dough with egg wash and bake for 18-20 minutes. Remove from  the oven and immediately brush with butter.
• Let cool. 
• Make sure to  WATCH my VIDEO and read my tips and notes below. Enjoy!

​

​VIDEO:

​TIPS AND NOTES

• For the yeast, make sure that the water is lukewarm, about 115-130F.  If the water is too cold or too hot, the yeast will die and won't bloom.  If that's the case, discard the yeast and make a  new one. Always check the yeast's expiration date and I suggest to invest on a  food thermometer. It's worth it :). 
• In this recipe, I used instant yeast and still activate it. Why? I just like the result. The dough rises perfectly than just mixing it with the ingredients. I also find that rising is faster when I bloom it. 
• I baked this bread for about 18 minutes.  Make sure to check before the set time as oven temperature varies. Your bread could be done in 15 minutes. Bread's standard  temperature if using a thermometer is about 190F. 
• I made 8 large coconut bread sticks. You can make 16 pieces if you like. You just have to cut the dough thinner.
• If you have questions or have tried this recipe, comment box is available below. 

​YOU MAY ALSO LIKE:

PAN DE SIOSA

ENSAYMADA

PRINTABLE RECIPE:

COCONUT BREAD STICKS