Coconut Swirl Bread

This bread is my new favorite loaf to make. It surpassed all of my coconut expectations and is the perfect combination of soft sweet white bread and buttery coconut filling. It's delicious fresh from the oven, toasts up perfectly with a sugary coco-nutty crust, and stays soft and delicious for a few days afterwards as well.

 

I wanted to make sure there was as much coconut flavor packed into the loaf as possible so the regular milk was replaced with creamy coconut milk.

 

The bread is also enriched with eggs, butter, and sugar which make it soft, sweet, and rich. If you love coconut I really encourage you to try this loaf. I took extra step-by-step photos for forming the loaf because even though it looks impressive and difficult it's actually quite simple to make.

 

The first step is to combine some flour, coconut milk, sugar, and yeast to make a sponge. It might seem like extra work but for those people who are nervous about baking with yeast a sponge is a great way to assure yourself that your yeast is alive and kicking.

For some reason I made this sponge in a small bowl which was a ridiculous decision seeing as it doubles in volume. The best place to make it is in the big bowl of your mixer, not some tiny bowl that was just conveniently near by.

 

After the sponge has doubled the rest of the ingredients are added to the mixing bowl and stirred until combined. Then you knead the dough until it is soft and silky. You can do it by hand but I'd really suggest using a mixer. With the extra butter and eggs the dough needs to be kneaded very thoroughly to ensure a good rise in the oven. Basically you knead the bread.. then knead it some more.. then more kneading! Best let a mixer handle that work

I use that kneading time to play Words with Friends on my iPhone (which explains why my poor phone is crusted with bits of flour and butter).

Once the dough is soft and silky and thoroughly kneaded it gets put into a bowl to rise for about 1.5 hours.

 

While the dough is rising you make the coconut filling out of butter, sweetened coconut, sugar, and powdered milk.  When the dough is ready it gets split into two pieces, rolled into two 25 x 35 cm rectangles and then spread with the coconut mixture.

 

Next the dough is tightly rolled up along the long side of the rectangle into a log.

 

Using a big knife or a dough scraper the log is cut down the middle. See the tasty layers of butter and coconut? Yum!

 

Gently turn the two pieces so that the layers are facing upwards. Then start at the top and cross the right piece over the left piece, then the left over the right...

 

..and repeat until you get to the bottom. Ta-da! A fancy shaped loaf that looks like it took some sort of crazy rolling/folding/braiding technique when really the layers are all from rolling it into a log.

 

Repeat with the remaining dough and then gently transfer the loaves to two greased 9x5 loaf pans to rise for 45-60 minutes.

 

The coconut on the top of the loaves toasts while baking which makes your house smell good enough to eat.

The crust on top is crunchy and coco-nutty and sweet..

 

.. and the bread inside is soft and rich with swirls of buttery coconut flavor.

 

 I sumbitted this post to YeastSpotting

Coconut Swirl Bread

makes two 9x5 loaves

(slightly adapted from Coconut Babka)

Sponge

1 Tbsp (7g) Instant Yeast

1 Tbsp (15g) Sugar

1 2/3 cups (375g) warm coconut milk

2 cups (300g) bread flour

Dough

2 eggs

1 1/2 tsp (9g) salt

2 1/2 cups (350g) bread flour

1/2 cup  (125g) butter at room temp cut into pieces

1/4 cup (50g) sugar

Coconut Filling

6 Tbsp (77g) butter at room temp

1/2 cup desiccated sweetened coconut

2 Tbsp (23g) sugar

2 Tbsp powdered milk (optional, the filling still tastes great without it)

Egg Wash

1 egg

1 Tbsp milk

1: Make The Sponge

In the bowl of your mixer combine the sponge ingredients and stir until smooth. Cover with plastic wrap and leave at room temperature for 30 minutes or until the sponge doubles in volume.

2: Make the Dough

Add the eggs, salt, sugar, and half of the flour to the sponge. Using the paddle attachment stir until combined. Switch to the dough hook and press a couple of pieces of butter into the dough. Knead until the butter has been worked into the dough completely. Press another few pieces of butter into the dough and repeat until all the butter has been incorporated. Knead in remaining flour until smooth and silky. Depending on how wet or dry your climate is you might not need to use all of the remaining flour. It should feel soft and satiny but not stiff. Knead throughly! You want the dough to be really smooth and elastic

Place the dough in a lightly oiled bowl and cover with plastic wrap. Allow to rise at room temp for about 1.5 hours or until doubled in size.

Make the coconut filling while the dough rises by stirring together all the filling ingredients in a bowl until combined

3: Shape the Loaves

Once the dough has risen cut it into two equal pieces and roll them out into 25 x 35 cm rectangles. Spread half of the coconut mixture onto each rectangle and then roll the rectangle along the long side into a log.

Cut the log length-wise down the middle and gently turn the pieces so that the layers are facing the top. Starting at the top cross the right piece over the left piece, then the left piece over the right piece. Repeat for the length of the dough. Gently move the loaves into two greased 9 x 5 loaf pans. Lightly cover with plastic wrap and let rise for 45-60 minutes until they have almost doubled in size

4: Bake the Loaves

Preheat the oven to 350F

Brush both of the loaves with egg wash and place in the oven for 35-40 minutes. If the tops start getting too dark before the time is up tent with tinfoil.

The loaves should be golden and dark brown on top and golden on the sides. Remove from loaf pans and let cool completely before slicing. They are a little top heavy while still warm so it you try to slice them the loaves and slices will be pretty squished looking.

 

 

 

Comments

[Jessica @ bake me away!]

After seeing the photo of this on instagram, I'm so glad you posted the recipe! It sounds so good and is gorgeous. And you're right, it seems like it would be complicated, but isn't!

[Rigel_p]

Wow, I've never imagined coconut and bread together before. How can this not be divine? Your home must perpetually smell like heaven.

[noobcook]

love the swirly pattern. your home-made bread just looks so heavenly & wholesome.

[myfudo]

I love baking with coconut. I always love the exotic taste. Thanks for sharing.

[Alison]

This bread is gorgeous.

[carey]

Thank you thank you thank you for posting this recipe! A coworker of mine brought this bread back from Toronto years ago and I was instantly addicted. It's impossible to find here in the states—or at least in the NY/VT area—so the only time I could get my hands on any was when she'd bring more back from TO. But now I can make my own!

[Heather]

Wow - your bread looks fantastic! I'd love to try it - were it not for the fact that my husband and son are allergic to coconut! :( I see a lot of recipes here that I'd love to try...I'm going to start with your bread section. Great blog!

[wendybookcooker]

This bread is so beautiful and unique, I can't wait to try it and wish I had a slice of it right now!

[Thomas White]

What an inspiring article filled with unique information on Coconut Swirl Bread. It’s very informative and easy to read and understand. I have this bookmarked for future reference and research. Thank you.

http://weightlossgeeks.com/2012/03/proactol

[Carolyn Jung]

This looks like a coconut lover's dream loaf. I bet it would be heavenly in a bread pudding, too.

[Jen]

i have never made a swirl bread before but this looks too good not to try it.

[Jaime]

What a great idea, I cannot describe to you how much I love coconut!

[Russell van Kraayenburg]

I love the way you assemble this bread! A spiral and a braid, cool! And I've never tried or even heard of coconut bread so I'm definitely going to have to change that soon. Yum!

[Stephanie @ Global Dish]

Gorgeous! I love anything involving coconut (bread, cookies, drinks... anything!) so I will definitely be giving this a shot! Yum!

[Paula]

This looks wonderful and the photo with the eggs, gorgeous!

[Thyme (Sarah)]

What a beautiful looking loaf of bread. I would love that addition of coconut!

[Jesica @ Pencil Kitchen]

I've seen these on bread stores! Now I know How it's done!!! I love these!!! I used to buy these all the timeeee :)

[TasteHongKong]

Great! Yet, you've shown us how relaxing and simple it to make this awesome loaf.

[jennifer]

will it freeze well? it's beautiful!

[Stephanie]

Jennifer: It should freeze fine. It's best to freeze bread when it is at it's freshest so after it cools completely I usually slice the entire loaf, put it in a freezer bag, and let it freeze. Once it's frozen I squish any air out of the bag and then use the bread slice by slice.

If you are planning on having it in your freezer longer its best to wrap the loaf in tinfoil first and then put it in a freezer bag. I don't use this method though because I use up my bread too quickly for it to be necessary.

[meatballs & milkshakes]

This looks amazing! I can practically smell the yeast!

[Kathryn Connor]

I'm curious about the powdered milk in the filling. What made you decide to include it? Does it change the texture or just the taste? I wonder if i should use it in more of my sweet bread recipes

[Stephanie]

Kathryn: I included it because I love the coconut filling in chinese cocktail buns and most of the recipes for those included powdered milk. It adds a little bit of creaminess but it still tastes great without it.

[Theexperimentalgastronomer.blogspot.com]

Oh my goodness, that looks fantastic. This just shot up to the tip-top of my list of 'to makes'. Thank you for sharing!!

[Thao]

This reminds me of the coconut bread that I get at the Asian grocery store. Can't wait to make it!! Where can I get dessicated sweetened coconut?

[Aida]

Hey, just wondering... does the sponge call for 1 cup or 2 cups of fl... because you have 2 cups but 300g

Sponge

1 Tbsp (7g) Instant Yeast

1 Tbsp (15g) Sugar

1 2/3 cups (375g) warm coconut milk

2 cups (300g) bread flour

[Karen]

Is it possible to sub with whole wheat bread flour? This looks delicious!

[Happycho]

Thank you for posting this recipe! I made it last night and it is so, so delicious. I've been searching for a good Chinese coconut bun recipe for ages and this tastes just like them! I am SO happy!

[Melissa]

This bread is AMAZING! I just made it and had to have a slice. It's to die for! Thank you for posting this recipe!

[Les]

Lady you are gonna have me baking bread yet, I swear. Congrats on all your successes lately!

[Rieko]

Is the amount of butter for the dough 1 cup + 1 Tbs (8.5 oz)? You have 125 g butter which would be approximately 4.5 oz (1 stick + 1 Tbs).

[Maggie Muggins]

Yummy! Coconut bread is one of my favourite things to make, it always tastes so rich and delicious.
I’ve never shaped bread using that method before, it looks so pretty.

[Emma]

Oh geez I'm so Facebook dumb. I was like '116 likes' ooh who are these people, CLICK, and now my unwitting boyfriend likes coconut swirl bread!

I make myself sound like I'm 50, not 25. Ruh roh.

[Mary at n00bcakes]

This bread BLOWS MY MIND. I have a renewed interest in coconut these days, so I am without a doubt putting this on my "to bake" list. Not that I don't do that with most of your recipes, anyway. ^_^

Also love the twisty-braided look. Very chic.

[Jen's Favorite Cookies]

I just love coconut! I'm not very good at making bread, but I might give it a shot for this recipe. I can't believe how beautiful it looks!

[Jenni]

This looks and sounds amazing!! I will definitely be making this! This is the first time I have been to your blog and it is so lovely! :)

[Dagmara Boryszczyk-Roure]

Can I use all purpose flour with this recipe?

[yummy supper]

Stephanie, I saw your bread on Tastespotting the other day and was stopped in my tracks! That braiding is just beautiful and I bet the coconuty flavor is amazing.
xo
E

[Dessert By Candy]

I don't know how I managed to miss this recipe of yours. Must make it this weekend! Thanks Stephanie!

[PerrucheG]

I tested your recipe, it was my first experience of a recipe in English! A success! I made some small changes regarding the coconut filling. You can see the recipe here, in French: http://perruchecuisine.blogspot.fr/2012/03/perruche-presque-anglophone-brioche-la.html
Best regards,
PerrucheG

[Laurel]

That swirl pattern is just gorgeous! I am definitely working that in somewhere. I just saw about five other things on your blog that I am stealing...

[The Green Cat]

I took one bite of this bread and immediately dubbed it "fat ass bread" because I want to eat the whole loaf at once! I'm going to bake this again this weekend but am wondering about 2 things: 1. Has anyone tried replacing the filling mixture with nutella? I think this would be a fun option but wanted to know if anyone had already tried it 2. Has anyone baked this in mini-loaf pans? This bread is so good I want to share it and thought mini loaves would be a good way to go.

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