- 525 g flour (1/2 T45 & 1/2 T55)
- 100 g milk
- 4 eggs
- 15 g fresh yeast (5 g dry)
- 75 g sugar
- 4 g salt
- 250 g butter
Dissolve yeast with 1 Tbs sugar and 3 Tbs warm milk.
Sift flours, add salt. Add eggs, milk and sugar, 100 g butter and yeast.
Knead a soft and smooth dough, then add the rest of butter and mix for 10 more minutes. Let the dough to rise in a buttered bowl, for 2,5 hours.
Punch down the dough, to get the air out. Cover and refrigerate overnight.
Until morning, I changed my mind and I decide to divide the dough to have 2 sweet roll types. I was sure about coconut at that point.
I remembered one cute cutting to form daisies, that I saw it at Dana and want it to try again, so I chose one more dark filling: chocolate and hazelnuts filling.
- 100 g butter
- 100 g sugar
- 100 g coconut flour
- 20 g flour
- 20 g cornstarch
- 1 egg white
Mix well and refrigerate overnight.
Chocolate hazelnut filling:
- 50 g butter
- 50 g sugar
- 50 g hazelnut flour
- 65 g pralin/nutella
- 15 g flour
- 15 g cornstarch
- 10 g cocoa
- 10 g vanilla
Mix well to combine.
Divide dough in 2 pieces:
Divide one half in 10 pieces of 60 g, roll balls.
Divide chocolate filling in 10 x 26 g pieces
Pat each ball, place chocolate filling on top and roll to form a ball.
Pat the ball into a round:
And cut 12 stripes along edge, leaving uncut a 5 cm circle in the middle:
Or 16 stripes:
Twist the stripes, cutting side up:
Cover and allow to rise until doubled in bulk.
Take the other half of dough, divide in 10 x 60 g pieces:
Divide the coconut filling into 10 x 36 g logs:
Pat each ball, place a coconut log on top and roll:
Pace the roll seam side down onto baking sheet lined with parchment paper and allow to rise 1,5 hours.
Brush with eggs-wash, sprinkle black sesame in the middle to form a daisy:
And score with a lame or a scissor, then sprinkle sugar grains onto coconut rolls:
Bake them for 15 minutes at 190°C, until golden brown.
They are so soft…