Coconut - Rosewater Spiral Bread
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 153.7
- Total Fat: 4.9 g
- Cholesterol: 13.7 mg
- Sodium: 13.9 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 2.0 g
- Protein: 2.9 g
View full nutritional breakdown of Coconut - Rosewater Spiral Bread calories by ingredient
Introduction
Also known as Salara, I found this fantastic looking recipe here on Cookery Corner: http://cookerycorner.blogspot.com/2007/09/amish-friendship-bread-salara.html, and played around with a few of the ingredients, bringing this bread to an even higher level of decadence! Makes 12 swirl buns or about 20 bread slices (2 small loaves). Also known as Salara, I found this fantastic looking recipe here on Cookery Corner: http://cookerycorner.blogspot.com/2007/09/
amish-friendship-bread-salara.html, and played around with a few of the ingredients, bringing this bread to an even higher level of decadence! Makes 12 swirl buns or about 20 bread slices (2 small loaves).
Number of Servings: 20
Ingredients
-
FILLING
1 1/2 cups finely grated, unsweetened coconut
1/2 cup chopped, pitted dates, soaked in hot water and drained
1/2 cup granulated sugar
1 tsp rose water
1 tsp vanilla
2 tsp red food colouring
---
DOUGH
1 tbsp dry active yeast
¼ cup warm water
2 cups flour
1 cup whole wheat flour
¼ cup sugar
1 tsp salt
½ cup warm coconut milk
1 tbsp rose water
1 tsp coconut extract
2 tbsp melted butter
1 egg, lightly beaten
Directions
Combine all the filling ingredients in a small bowl, set aside.
Dissolve yeast in warm water, let stand to proof 10 minutes.
Whisk together flours, sugar and salt. Set aside.
Add coconut milk, rose water, coconut extract, butter and egg to the yeast mixture and blend well.
Begin adding flour mixture and beat to a dough consistency.
Turn out onto a floured surface and knead about 7-8 minutes, until smooth.
Place in a lightly oiled bowl, cover and let stand 1 1/2 hours, until doubled.
Punch down, turn out and knead lightly.
Roll into a rectangle and smooth the filling onto the surface, leaving 1" of space around the edges.
Roll up, pinch the seam, (slice if making buns) and place (seam side down) in lightly greased loaf pans or on a tray (for free-form).
Cover and let rise again about 1 hour.
Preheat oven to 375F.
Bake the loaves 40 minutes (or buns 20-30 minutes), cool completely on a rack.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Dissolve yeast in warm water, let stand to proof 10 minutes.
Whisk together flours, sugar and salt. Set aside.
Add coconut milk, rose water, coconut extract, butter and egg to the yeast mixture and blend well.
Begin adding flour mixture and beat to a dough consistency.
Turn out onto a floured surface and knead about 7-8 minutes, until smooth.
Place in a lightly oiled bowl, cover and let stand 1 1/2 hours, until doubled.
Punch down, turn out and knead lightly.
Roll into a rectangle and smooth the filling onto the surface, leaving 1" of space around the edges.
Roll up, pinch the seam, (slice if making buns) and place (seam side down) in lightly greased loaf pans or on a tray (for free-form).
Cover and let rise again about 1 hour.
Preheat oven to 375F.
Bake the loaves 40 minutes (or buns 20-30 minutes), cool completely on a rack.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.