Oriya-style Coconut Bread

Ingredients

In this Oriya adaptation of Pan de Coco, we incorporate Oriya spices and ingredients to create a unique flavor profile. The filling is made with jaggery instead of regular sugar, which adds a distinct sweetness and depth to the dish. Additionally, we infuse the bread dough with coconut milk to enhance the coconut flavor and give it a softer texture. We alse have the original recipe for Pan de coco, so you can check it out.

• For the bread: For the bread:
• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 packet (7g) instant yeast 1 packet (7g) instant yeast
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons (30g) butter, melted 2 tablespoons (30g) butter, melted
• For the filling: For the filling:
• 2 cups (200g) freshly grated coconut 2 cups (200g) freshly grated coconut
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 10g / 4g (total / saturated)
• Carbohydrates: 52g / 20g (total / sugars)
• Protein: 6g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt for the bread.
2. 2.
   Heat the coconut milk until warm, then add it to the dry ingredients. Mix well 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 in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Meanwhile, prepare the filling by mixing the grated coconut, grated jaggery, and cardamom powder in a bowl.
6. 6.
   Once the dough has risen, punch it down and divide it into small portions. Flatten each portion and place a spoonful of the coconut filling in the center.
7. 7.
   Seal the edges of the dough to enclose the filling and shape it into a ball.
8. 8.
   Place the filled dough balls on a greased baking tray, cover them with a damp cloth, and let them rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Brush the risen dough balls with melted butter and bake them in the preheated oven for 20-25 minutes, or until golden brown.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Jaggery — If jaggery is not available, you can substitute it with an equal amount of brown sugar or palm sugar for a similar flavor.

Tips & Tricks

• For a richer flavor, toast the freshly grated coconut before mixing it with the jaggery and cardamom powder.
• If you prefer a sweeter filling, increase the amount of jaggery according to your taste.
• Serve the Oriya-style Coconut Bread warm for the best taste and texture.
• Store any leftovers in an airtight container at room temperature for up to 2 days.
• This recipe can be easily doubled or halved to suit your needs.

Serving advice

Serve the Oriya-style Coconut Bread as a delightful snack or dessert. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the golden-brown Oriya-style Coconut Bread rolls on a serving platter, dust them with powdered sugar, and garnish with a sprinkle of toasted coconut flakes for an attractive presentation.