Ingredient: (for 8 pieces)
400g basic sweet bread dough (see lelow)
For filling:
100g fresh white coconut shreds
40g white sugar
40g palm sugar (chopped)
2 tbsps dried black sultanas
For glazing: (mixed together)
½ egg
Pinch of salt
Method:
1. Scale dough at 50 grams. Rest them for 10 minutes.
2. Fry coconut shreds, white sugar, palm sugar till sugar has dissolved. Dish up to cool. Mix in dried raisins.
3. Flatten no.(1), spoon in some filling of no.(2). Seal and flatten. Fold into half, fold again into half. Make a halfway slit in the centre (not through). Join the inner side upwards to form a heart shape. Repeat rocess an proof buns for 30 minutes.
4. Glaze no.(3) with egg wash. Bake in a preheated oven at 180°C for 10-15 minutes.
Basic Sweet Bread Dough
Ingredient
A: 1kg high protein flour
15g milk powder
150g caster sugar
10g salt, 2 eggs
90g condensed milk
430ml full cream milk
1 tsp bread improver
30g instant yeast
B: 140g butter
Method:
Combine ingredient (A) together in a mixer. Process on low speed for the next 12-15 minutes. Add in ingredient (B). Continue to process for another 5 minutes. Dough should have a shiny surface and an elastic touch. Remove dough, knead into a dough cover with a piece of damp cloth in a big bowl for 30 minutes. Once doubled in size, it is ready for use.
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