Friday, 5 January 2018

Braided Bread - Coconut Filling


My base Nigerian Agege bread dough is very versatile. Earlier I had made Choco Twist Bread with the same dough. 


Today tried it with the flavourful coconut filling. It turned out awesome. This dough never lets me down. I promise...it will never let you too. Now straight to the recipe...

INGREDIENTS:
Makes 4 breads (each about 20 cm long)
Agege Bread Dough  : 1 batch

Filling:
Dessicated coconut - 3 tbsp
Tutti frutti - 3 tbsp
Brown sugar - 1/2 tbsp
White sugar - 1/2 tbsp
Butter - 1/2 tbsp
Cardamom powder - 1/2 tsp
Cinnamon powder- 1/4 tsp

For brushing on top:
Egg - 1 / Melted Butter - 4 tbsp
Milk - 1 tbsp
Beat it together.

METHOD:
1. Mix all the filling ingredients and microwave for about 20 seconds.
2. Filling is ready.

3. Divide the Agege bread dough into 4 parts.
4. Roll each dough to an elongated oval shape to about 20 cm long (picture below).

5. Place the filling at the centre and snip the sides about 1cm width using a knife or scissors (picture below).

6. Braid the strips (criss-crossed) over the filling (picture below).

7. Carefully place it on a greased or parchment-lined baking tray. Cover with a kitchen towel and let it rest and rise for 15 minutes.

8. Brush the top with the egg wash and bake it in a preheated 200°c oven for about 12-15 minutes.

9. Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 minutes to soften the bread completely.

My Tip:
For this recipe, my 1 cup = 240 ml