Why You’ll Love This Coconut Flower Bread
Let’s be real—nothing beats the smell of fresh bread baking in the oven, especially when it’s packed with creamy coconut goodness. This coconut flower bread is my go-to spring treat because it’s soft, aromatic, and looks like a little bouquet of joy on the plate. I use a tangzhong (water roux) method to make it extra fluffy, and the coconut filling? Oh, it’s buttery, sweet, and totally addictive. Trust me, once you take a bite, you’ll be making this every weekend.
What You’ll Need
Tangzhong (Water Roux)
- 20g high-gluten flour
- 20g boiling water
Main Dough
- 150g high-gluten flour
- 30g low-gluten flour
- 50g egg liquid
- 50g milk
- 10g milk powder
- 25g sugar
- 1g salt
- 2g instant yeast
- 20g unsalted butter (softened)
Coconut Filling
- 68g shredded coconut
- 35g unsalted butter (melted)
- 40g powdered sugar
- 20g milk powder
- 40g egg liquid
Step-by-Step Instructions
Don’t worry if you’re new to bread making—this recipe is super straightforward. Just follow these steps, and you’ll have beautiful flower-shaped bread in no time!
1. Make the Tangzhong
First, let’s tackle the tangzhong. Pour 20g of boiling water into 20g of high-gluten flour and mix it well until it’s smooth. It’ll look like a thick paste at first, but that’s normal. Let it cool down completely before using it—this step is key for that melt-in-your-mouth texture!
2. Mix the Main Dough (Minus Butter)
Now, grab a big bowl (or your stand mixer if you have one) and add all the main dough ingredients except the butter. Toss in the cooled tangzhong too! Mix everything together until it forms a smooth, non-sticky dough. If you’re kneading by hand, it might take 5-7 minutes—just keep going until it’s no longer lumpy.
3. Add the Softened Butter
Next up: butter! Make sure it’s softened (not melted—soft enough to press with your finger). Add it to the dough and start kneading again. At first, the butter will make the dough look messy and greasy, but don’t panic—that’s totally normal. Keep kneading, and it’ll come together into a smooth, elastic dough.
4. Knead Until You Get a Window Pane
This is the “window pane test” step, and it’s important for fluffy bread. Take a small piece of dough and stretch it gently. If you can stretch it thin enough to see light through it without tearing, you’re good to go! If not, keep kneading for a few more minutes. It might take 10-15 minutes by hand, but it’s worth it.
5. First Fermentation
Cover the dough with plastic wrap and let it sit at room temperature for about 30 minutes. You want it to double in size—so keep an eye on it! If your kitchen is cold, it might take a bit longer. Pro tip: Pop it in a warm oven (turned off!) with a bowl of hot water to speed things up.
6. Prepare the Coconut Filling
While the dough is fermenting, let’s make the star of the show—the coconut filling! First, melt 35g of butter (you can do this in the microwave or on the stovetop). Then mix in 40g of powdered sugar and 20g of milk powder until it’s smooth. Add 40g of egg liquid and stir well, then fold in 68g of shredded coconut. It should be thick and creamy—if it’s too runny, pop it in the fridge for 10 minutes to firm up.
7. Shape the Dough and Filling
Once the filling is ready, divide it into small balls (about 25g each). Set them aside. Then, take the fermented dough and punch it down to release the air. Divide it into 10 equal pieces (each around 30g) and roll them into smooth balls. Cover them with plastic wrap and let them rest for 15 minutes—this helps the gluten relax so it’s easier to shape.
8. Fill and Shape the Flower Bread
Take a rested dough ball and flatten it with your palm. Place a coconut filling ball in the center. Pinch the edges of the dough together to seal the filling inside—make sure it’s tight so the filling doesn’t leak out while baking! Flip it over so the seam is down, then gently flatten it with your hand.
Now for the fun part: making the flower shape! Use a sharp knife to cut 6-8 slits around the edge of the dough—don’t cut all the way through, just deep enough to see the coconut filling. This will turn into the petals when it bakes. I like to cut 8 slits for a full, blooming flower look!
9. Second Fermentation
Place the shaped bread on a baking sheet lined with parchment paper. Cover them with plastic wrap again and let them ferment for another 20-30 minutes. They should puff up and look light and fluffy—this is when the “flowers” start to bloom!
10. Bake to Perfection
Preheat your oven to 180°C (350°F) while the bread is fermenting. Once they’re ready, spray a little water on top (this keeps the crust soft) and sprinkle a tiny bit of shredded coconut in the center for extra flavor. Bake for 18-20 minutes—keep an eye on them after 15 minutes. If they start to brown too much, cover them with aluminum foil to prevent burning.
Pro Tips for Success
- Make the coconut filling while the dough ferments—it saves time and keeps you from waiting around!
- Don’t skip the resting time for the dough balls. If you skip it, the dough will be tough to shape, and the bread won’t be as soft.
- Store leftover bread in an airtight container at room temperature for up to 3 days. It stays fluffy and delicious—perfect for breakfast or a snack!
Final Thoughts
This coconut flower bread is such a joy to make and eat. The combination of soft, fluffy bread and creamy coconut filling is unbeatable, and the flower shape makes it perfect for spring gatherings or just a fun weekend treat. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and always turns out great. Give it a try—your taste buds will thank you!
