Yogurt Pumpkin Coconut Bread

Overview

Pumpkin and coconut have always been my favorites. The pumpkin is sweet, the coconut is fragrant, and the yogurt is silky. The roasted aroma of the three blends is overwhelming and irresistible.

Tags

• baking
• butter
• coconut
• high gluten flour
• pumpkin puree
• yeast
• yogurt
• fine sugar
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 After the pumpkin is steamed, peel it and put it in a basin and stir it into a puree with a spoon. Add all the main ingredients except butter and knead for 15 minutes. Add softened butter and continue kneading until it is no longer sticky to your hands.

   

2. 2 The first basic fermentation takes about an hour and a half, until it reaches 2.5 times its original size.

   

3. 3 Make the filling: add powdered sugar to softened butter, mix coconut mash evenly with a spoon, add a little milk, about 20 grams.

   

4. 4 Take out the fermented dough, deflate it, and divide it into 6 equal parts.

   

5. 5 Roll it into a rectangular shape, spread a layer of filling on it, and weigh the filling into 6 equal portions.

   

6. 6 Roll up along the long side and cut in the middle, leaving the top uncut.

   

7. 7 Plate it and put it on a baking tray and put it in the oven for a second fermentation, about 20 minutes.

   

8. 8 Take out the baking sheet, preheat the oven at 165 degrees for 10 minutes, put it in the middle rack and bake for about 20 minutes.