A hint of coconut flavours these spiral-shaped rolls. Serve them warm or cold with butter or/and preserves.
1 sachet / 7 gr dried yeast
1/2 cup lukewarm milk
1/2 cup coconut milk
55 gr / 1/4 cup butter
1 sachet vanilla sugar
450 – 500 gr all-purpose flour
50 gr / 1/2 cup shredded coconut
pinch of salt
55 gr / 1/2 cup powdered sugar
1-2 tbsp granulated sugar
Mix half of the milk with the yeast.
In a medium bowl mix the coconut milk, rest of the milk, egg and melted butter.
and in another bowl 450 gr flour, shredded coconut, powdered sugar, vanilla sugar and salt
Add dry and wet ingredients to yeast-milk mixture and mix well to form a soft dough, add more flour if needed.
Place the dough in a greased bowl, cover and let double in volume.
Divide the dough in 12-16 almost equal pieces.
Take one piece, roll it into a rope and curl it into a spiral
Do the same with the rest. Place them on baking sheets.
Leave around 20 minutes at room temperature. Preheat the oven at 425 F. Sprinkle with the granulated sugar.
Bake them for 12-15 minutes or until golden.