Description
This Sourdough Jamaican Coco Bread is a soft, fluffy, and slightly sweet half mooned shaped coconut bun from Jamaica. These buns can also be found in the Caribbean.
Ingredients
For the Sweet Levain:
- 30 grams all-purpose flour
- 30 grams water or coconut milk
- 20 grams sourdough starter, fed and active
- 2 grams (1/2 tsp.) granulated sugar
For the Dough:
- 345 grams all-purpose flour
- 15 grams flaxseed meal
- 200–225 grams lukewarm thick coconut milk
- Sweet Levain, all of the above
- 50 grams unsalted butter, softened
- 37 grams sugar
- 8 grams salt
For Brushing on the Dough:
- 25 grams unsalted butter, melted
- 25 grams coconut oil
Instructions
Sweet Levain:
In a small bowl, mix the sourdough starter, water or warm milk, flour and sugar until combined. Cover the bowl and let the mixture rise at warm room temperature until doubled in size, about 8-10 hours, depending on the temperature in your kitchen.
Final Dough:
In the bowl of a stand mixer, whisk the flour and flaxseed meal. Pour in the 200 grams coconut milk and mix to combine. If the dough seems dry, add 25 additional grams of coconut milk. Resist the urge to add more milk at this time. Cover and let rest for 30 minutes.
Add in the sweet levain and mix thoroughly to combine. Let rest 20 minutes.
Add in the softened butter and sugar and mix thoroughly. Let rest 20 minutes.
Add the salt and mix well. Continue mixing on low speed and then increase to medium speed until you achieve a soft, smooth and elastic dough that is no longer sticky. Add spoonsful of flour, water, or coconut milk if necessary to achieve this consistency. The dough should spring back slightly when you press it down gently.
Shape the dough into a ball and place in a bowl. Loosely cover the bowl with a damp kitchen towel and let it rest for 2-4 hours, depending on ambient temperature in your kitchen.
Perform a stretch and fold after the first 45 minutes and again after 1 ½ hours, if needed. Allow the dough to rest undisturbed for an additional 1 to 2 hours.
Mix together melted butter and coconut oil in a small bowl.
Lightly dust your countertop with flour and lightly knead the dough. Divide the dough into 8 equal portions. Shape each into a smooth ball and then roll out to 1/4-inch thick circles (about 6-inches in diameter), or thinner if you prefer. Brush the surface of the dough circles with the butter-oil mixture. Fold over exactly in half into half-moon shapes.
Place the folded dough on a lightly greased or parchment-lined baking sheet. Brush the tops of the folded dough with some more of the butter-oil mixture. You can also brush the tops of the folded dough with just melted butter or coconut milk if you prefer.
Loosely cover them and allow it to rise for about 30 to 40 minutes. Bake in a pre-heated oven at 180C (350F) for about 20-25 minutes, or till they’re golden brown and done. Let them cool on a wire rack. Serve slightly warm, plain, or as a sandwich, according to preference.
Notes
After the 2-3 hour bulk ferment, you can place the dough in the refrigerator to ferment overnight if this works better with your schedule. The next day, let it warm up to room temperature before shaping.
Halfway through baking, if the buns aren’t browning, flip them over then continue baking.
Storing:
These Coconut Buns are best eaten the day they are made, but they will keep for about 3 days at room temperature.
For longer-term storage, individually wrap the cooled breads in plastic wrap and freeze them to be thawed and reheated later.
Slightly stale coco bread can be freshened by reheating in a toaster oven at 350 degrees F for about 10 minutes. Or, reheat in the microwave for about 15 to 20 seconds.
- Category: Milk Bread
- Method: Sourdough
- Cuisine: Jamaican