Coconut Rolls

Coconut Rolls
A recent study by the Royal Roads University of Canada on nutrition in times of crisis came to some conclusions:
«Food is a carrier of the transition from normalcy to different times in real time, at the same time. This leads to a revision of key values ​​as well as processes of our busy economic and industrial society and its various branches, such as those related to food and entertainment. Above all, there is the aspect of survival, the realization that man is no longer dominant and, to talk about the purely practical part of food, there is a need to save resources, using all the materials at our disposal. Cooking is one of the things that connects us to natural living systems and food is something that connects us, on a deeper level, to the Earth itself».
So many people, being confined to their home, make their own food every day and pastry products have the dominant say with daily and better daily bread.
The recipe we suggest today is one of these tender doughs like brioche, is sweet, fluffy and soft buns, stuffed with dried coconut and bathed, while still hot, with sweetened condensed milk. Yours!

work: 45′ time: 4h:00′ medium:


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Coconut Rolls Coconut Rolls

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.
Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»
Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

Ingredients (14-16 Rolls)

  • 240g (8.5oz) fresh milk
  • 7g dry yeast
  • 3 tbsp sugar
  • 430g+2 tbsp (15.2oz+2tbsp) flour for all uses
  • ½ tsp salt
  • 2 small eggs
  • 1 tbsp softened butter
  • 400g (14.1oz) sweetened condensed milk
Heat the milk to 38-40℃ (~100℉). Pour 3 tbsp. sugar 3 tbsp. flour and yeast. Stir to combine the ingredients. Set it aside, covered with a transparent film.
Pour the flour, salt, eggs and butter into the fixed mixer bucket. Add the puffed yeast. Knead with the mixer hook for 10. At medium speed. If necessary, add a spoonful of flour.
With floured hands, form the dough into a ball and put it in an oiled bowl. Cover and leave to rise for 2 hours.

Stuffing

  • 150g (5.3oz) dried coconut
  • 80g (2.8oz) half-melted butter
  • 3 tbsp sugar
  • a little coconut for springling on top
While the dough is puffing, prepare the filling. In a medium-sized bowl, combine all the ingredients and mix well, with a spoon, to make a uniform mixture. We leave it aside for when we need it.
When our dough swells well, it will have this shape.
After the dough swells, we empty it, with the help of a dough spatula, from the bowl on a lightly floured workbench.
We open it with the help of a floured rolling pin in a rectangular shape and 4-5 mm thick. Spread the filling over the entire surface without going to the edges of the dough.
Wrap like a roll and leave it with the joint facing down.
Then cut the roll into 2 cm slices and place them, with the cut side, on a large oiled baking dish & at a distance from each other.
Bake in a preheated oven with air at 175℃ (347℉) for ~25'. Do not overbake. After the rolls are ready, take them out of the oven and as they are hot, wash them from above with the condensed sweetened milk and sprinkle with a little coconut.
Coconut Rolls Coconut Rolls Coconut Rolls

Author:Zambia G. Sifaki