Panamanian Sweet Bread with Coconut and Cinnamon

Ingredients

This Panamanian adaptation of the Dutch Hoornse broeder replaces the traditional raisins with coconut, giving it a tropical twist. Additionally, the use of cinnamon adds warmth and depth of flavor to the bread, enhancing its overall taste profile. The Panamanian version also incorporates local baking techniques and ingredients to create a unique and authentic experience. We alse have the original recipe for Hoornse broeder, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1 cup (240ml) warm coconut milk 1 cup (240ml) warm coconut milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 cup (50g) shredded coconut 1/2 cup (50g) shredded coconut

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 40g, 12g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, salt, and yeast.
2. 2.
   Add the warm coconut milk and vegetable oil to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Punch down the risen dough and knead in the ground cinnamon and shredded coconut until well incorporated.
7. 7.
   Shape the dough into a loaf and place it in a greased loaf pan.
8. 8.
   Cover the pan with a kitchen towel and let the dough rise for another 30 minutes.
9. 9.
   Bake the bread in the preheated oven for 30-35 minutes, or until golden brown and cooked through.
10. 10.
    Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Treat your ingredients with care...

• Coconut milk — Make sure to use unsweetened coconut milk for this recipe to avoid an overly sweet bread.
• Shredded coconut — If you prefer a more pronounced coconut flavor, you can lightly toast the shredded coconut before adding it to the dough.

Tips & Tricks

• For an extra touch of sweetness, you can drizzle a simple glaze made with powdered sugar and coconut milk over the cooled bread.
• Serve the Panamanian Sweet Bread with Coconut and Cinnamon warm with a cup of coffee or tea for a delightful breakfast or snack.
• If you prefer a lighter bread, you can substitute half of the all-purpose flour with bread flour.

Serving advice

Slice the Panamanian Sweet Bread with Coconut and Cinnamon into thick slices and serve it as is or spread with butter or cream cheese. It is also delicious when toasted and served with a dollop of coconut jam or honey.

Presentation advice

To enhance the presentation, sprinkle some shredded coconut on top of the bread before baking. This will create an attractive golden crust with a hint of coconut.