Description
A delectable treat combining fluffy Japanese shokupan bread with light coconut chantilly and a sweet honey glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup full-fat coconut milk
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1 packet active dry yeast
- 1/2 cup warm water
- 1/2 teaspoon salt
- 1 cup whipped coconut cream
- 1/4 cup honey
Instructions
- Activate the yeast by mixing it with warm water and sugar, allowing it to bubble for 5 minutes.
- In a mixing bowl, combine flour, salt, milk, and melted butter, then add the activated yeast mixture.
- Knead the dough until it becomes smooth and elastic.
- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
- Prepare the Tangzhong by cooking a small portion of flour and milk into a paste, then incorporate it into the bread dough.
- Form the dough into a loaf and let it rise again for 30 minutes.
- Bake at 350°F (175°C) for 25-30 minutes, or until golden brown.
- While the bread is warm, brush on a mixture of melted butter and honey to glaze it.
- Allow the bread to cool on a wire rack before slicing and topping with coconut chantilly.
Notes
Serve toasted for a warm contrast with the cold coconut chantilly.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg