Panino al cocco come in panetteria | Dilpasand

Ingredienti

• 2 cups All-Purpose Flour
• 1/2 cup Warm Milk
• 1 tsp Active Instant Dry Yeast
• 2.5 tbsp Sugar
• 1.5 tbsp Butter (at room temperature)
• 2 tsp Oil
• 1/4 tsp Salt
• 1 cup Fresh Grated Coconut
• 1/2 cup Tutti Frutti
• 4 -5 Candied Cherries Finely Chopped
• 8-10 Whole Cashews
• 8-10 Almonds
• 1 tbsp Melted Butter
• 1 tbsp Sugar (powdered fine)
• 1/2 tsp Cardamom Powder

Preparazione

1. 1

   In a small mixing bowl add 1 tsp active instant dry yeast, 2.5 tbsp sugar and 1/2 cup warm milk. Mix well and let it stand for 5 mins until the yeast is activated.

2. 2

   In a mixing bowl add 2 cups all-purpose flour & 1/4 tsp of salt. Mix it well.

3. 3

   Pour the yeast mixture and roughly mix it with a spoon. Add 1.5 tbsp butter and 2 tsp oil.

4. 4

   Knead it until the dough is soft, smooth and springy.

5. 5

   Let it rest for 1-2 hours in a warm place until it has doubled up in volume.

6. 6

   Meanwhile, prepare the sweet coconut filling – dry roast 1 cup fresh grated coconut in a pan until it is warm and slightly toasty.

7. 7

   Add it to a mixing bowl with 1/2 cup tutti frutti, 4-5 finely chopped candied cherries, 8 -10 each of roughly broken cashews and almonds with 1 tbsp melted butter.

8. 8

   Now add 1 tbsp sugar finely powdered along with 1/4 tsp cardamom powder.

9. 9

   Mix everything well together.

10. 10

    Now punch down the doubled-up dough and cut it into two parts equally.

11. 11

    On a baking sheet, roll a part of dough about 7” inch dia of about 1/2 cm thickness.

12. 12

    Place the prepared sweet coconut mixture at the center, spreading it evenly leaving about 1/2 an inch gap at the edges.

13. 13

    Now roll the other part of the dough slightly thinner and larger than the first part. I rolled it about 10” in dia.

14. 14

    Carefully place it over the top of the filling.

15. 15

    Close & seal the edges tightly.

16. 16

    Let the prepared bun raise for about 30-45 mins in a warm place and let the dough raise again.

17. 17

    Meanwhile preheat the oven at 170°C for 20 mins. Once the bun has almost doubled up, make a slit at the center using a sharp knife/blade. Brush the dough with milk.

18. 18

    Bake at 170°C for 20-25 mins until it is golden brown both at top and bottom. Remove from oven.

19. 19

    Once cooled down, cut into slices of desired size. Serve warm or cold with a cup of coffee/tea.