Circassian Coconut Bread

Ingredients

While the original Portuguese Pão de Deus is typically made with ingredients like flour, sugar, and eggs, this Circassian adaptation incorporates the unique flavors of coconut. The addition of shredded coconut and coconut milk gives the bread a distinct tropical taste, setting it apart from the traditional version. The Circassian Coconut Bread also features a slightly sweeter profile, making it a delightful treat for those with a sweet tooth. We alse have the original recipe for Pão de Deus, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1 cup) shredded coconut 100g (1 cup) shredded coconut
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 240ml (1 cup) coconut milk 240ml (1 cup) coconut milk
• 120ml (1/2 cup) warm water 120ml (1/2 cup) warm water
• 60g (1/4 cup) unsalted butter, melted 60g (1/4 cup) unsalted butter, melted
• 1/2 tsp salt 1/2 tsp salt
• 1 egg, beaten 1 egg, beaten
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 9g, 7g
• Carbohydrates (total, sugars): 38g, 12g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, shredded coconut, granulated sugar, and instant yeast.
2. 2.
   In a separate bowl, mix together the coconut milk, warm water, melted butter, salt, and beaten egg.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes, until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   Punch down the risen dough and divide it into small portions, shaping them into round rolls.
8. 8.
   Place the rolls on the prepared baking sheet, cover with a kitchen towel, and let them rise for another 30 minutes.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the rolls turn golden brown.
10. 10.
    Remove from the oven and let them cool on a wire rack. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Shredded coconut — Make sure to use unsweetened shredded coconut for a more authentic taste and texture.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra coconut flavor, you can sprinkle some shredded coconut on top of the rolls before baking.
• If you prefer a sweeter bread, you can increase the amount of sugar in the dough.
• Serve the Circassian Coconut Bread warm with a spread of butter or jam for a delightful breakfast treat.

Serving advice

Enjoy the Circassian Coconut Bread as a delicious breakfast or snack. Serve it warm or at room temperature for the best texture and flavor.

Presentation advice

Arrange the golden-brown rolls on a platter and dust them with powdered sugar for an elegant touch. You can also serve them in a bread basket lined with a clean kitchen towel for a more rustic presentation.