Honey Coconut Sunshine

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Saf-instant yeast 11g

INGREDIENTS
1 sachet of Saf-instant yeast (11 g)
2 tbsp of fluid honey (50 g)
1 tsp of sugar(6 g)
1 and a half tbsp of sugar(25 g)
2 cup of milk(305 ml)
3 tbsp of sugar (50g)
2 cup of shredded coconut (125 g)
1 Egg 
4 and a half cups of flour (500 g)
1/2 tea glass of softened butter (50 g)
3/4 tsp of salt (6 g)

PREPARATION
After mixing the flour, the sugar and the salt in a bowl, add the warm milk, the honey and 11 g Saf-instant yeast into the dry mix. Mix with a spatula for 2 minutes, then add the butter in small cubes and 75 g of the shredded coconut and knead again until the dough becomes smooth. Shape a ball with the dough, place it back into the bowl and cover with a damp cloth and leave to rest for 45 minutes in a warm place. Divide the ball it into 12 small equal balls and flatten them with a rolling pin and place them on a baking tray, making sure you leave at least 5 cm between each one. Make cuts in the dough to replicate rays of the sun using a knife. Then leave to rest again until they have doubled in volume about an hour. Brush the tops of the suns with a beaten egg and sprinkle them with the leftover 50 g shredded coconut and cook in the preheated oven at 180°C for 12 to 14 minutes.

baking yeast