Coconut bread should be one of my favorite sweet breads, layered with coconut stuffing, full of aroma and very attractive. Today's bread rolls are not filled with butter, making it simpler and tastes just as good, with a little raisin and a richer taste!
Mix all the ingredients needed for the coconut filling, add the soft raisins and mix well.
Put all the dough materials except butter into the bread machine and mix well. Then add the butter and continue to stir into a smooth and stretchable dough for basic fermentation. The dough should be sent 2 to 2.5 times larger.
The fermented dough was taken out and vented, and divided into 2 portions, rounded, covered with a plastic wrap, and allowed to stand for 15 minutes. Then knead the dough into a rectangular shape and evenly spread the coconut filling.
The dough piece is rolled up tightly from the long direction, and is evenly cut into 6 sections, placed in a hollow mold (the mold is previously coated with oil to facilitate demolding), and placed in a warm and humid place for secondary fermentation.
The dough that has been fermented twice is brushed with a layer of egg liquid, placed in an oven preheated to 175 degrees, and baked for about 25 minutes until the surface is golden.
Freshly baked, full of bread and bread -