Polish Pumpkin Coconut Toast

First mix the Polish ingredients (water, flour, yeast powder) with chopsticks, wrap it in plastic wrap and put it in the refrigerator to ferment (about 10 hours or more). This step can be done in advance at night.

Fermented Polish seeds with bubbles on the surface.

Add the dough ingredients (except butter) into the bread machine in the order of liquid first and then powder. Place salt and yeast powder diagonally. Add fermented Polish seeds to the dough and start a kneading process.

After completing a kneading process, add butter, and continue to start the kneading process until the dough reaches the expansion stage (you do not need to pursue the expansion stage of the glove film).

Prepare the coconut filling, soften the butter at room temperature, add the sugar and beat with egg beaters, mix well.

Add the egg liquid in 3 batches, mixing thoroughly each time before pouring in the egg liquid.

Add grated coconut and mix well.

After the butter is added to the dough, it is left to ferment after the kneading process is completed. The first rising time depends on the weather temperature. Usually, it ferments until it doubles in size. Dip some flour with your finger and poke a hole without shrinking. This indicates that the dough is complete.