so i got to wondering, as i’m wont to do. instead of making a whole bunch of small rolls, as i did with the prosciutto shallot rolls, would it be possible to take the dough and fashion it into a loaf-sized roll? i also recalled seeing a recipe for a coconut twist bread in alex goh’s magic bread cookbook that i wanted to try. why not, why not kill two breads with one stone, so to speak?
Pandan Coconut Roll Loaf
i prepared one recipe of alex’s basic sweet bread dough and divided it in half (measure out 480g for the twists and use the rest for the roll loaf). i used half of it to fashion the pandan coconut roll loaf and the 2nd half to make the pandan coconut twists. my little experiment with the roll loaf worked. i shaped the roll loaf using the same method as described for the prosciutto shallot rolls, just on a larger scale and with a different stuffing. i’d say though that the loaf came out more oval than round. i’d imagine that if one endeavored to make an even larger roll (using perhaps all of the sweet bread dough, rather than just half), the resulting loaf would probably come out even more oblong than round.
because of the size of the loaf (roughly 8×6 inches), the baking time needs to be adjusted. a roll loaf made out of half of the basic sweet bread dough recipe needs to be baked for 30-35 minutes at 350°F.
Pandan Coconut Twists
(for 16 twists)
|Basic Sweet Bread Dough Recipe||1 full recipe|
|Pandan Coconut Filling|
|Egg||1 large one|
|Shredded unsweetened coconut||110g|
|Pandan paste||1 tsp|
- Cream butter and sugar until light and fluffy.
- Add in egg. Beat until smooth.
- Then, add in coconut and milk powder. When well-combined, add in pandan paste. Mix until the green colour of the paste is evenly distributed.
- Shape the coconut filling into sixteen 35g balls and set aside.
- Next, divide the sweet bread dough into 60g balls.
- To shape the twists, take a 60g ball of dough and flatten it until it is a circle about 3-4 inches in diameter. I used a rolling pin on a lightly floured surface.
- Place the 35g ball of coconut filling in the center of the flattened dough. Cupping the dough and coconut filling in the palm of your hand, slowly pinch the sides of the dough together until the coconut center is completely covered.
- Next, roll out the filled dough with a rolling pin until you have an oval shape about 6 inches long and 3 inches wide.
- Roll up the dough like a swiss roll.
- With the seam of the roll as the underside, use scissors to make 8 cuts in the top of the dough. the cuts should go about 3/4 of the way down but should not cut through the dough entirely.
- Using your fingers, twist one cut portion of roll to the left and one to the right, until all 8 cuts are twisted in an alternating fashion.
- Place each roll on a parchment paper lined pan, and allow it to proof until it has roughly doubled in size (about 45 minutes with the oven set to the proofing function).
- Brush with egg wash and bake at 350°F for 12 to 15 minutes, or until golden brown.