Coconut Rollshondura Recipes

Steps:

• Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly. Set aside until mixture is swollen and bubbly, about 15 minutes.
• Mix flour and salt together in a large bowl. Add yeast mixture, coconut milk and butter. Using your hands or a wooden spoon, stir until well combined.
• Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes. Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl. Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.
• Divide dough into 8 pieces and roll each into a ball. Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart. Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
• Preheat oven to 350°F Bake bread until deep golden brown and cooked through, 20 to 25 minutes.
• Serve warm or set aside to let cool to room temperature.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line the bottom with parchment paper. Lightly butter the parchment and dust with flour, tapping out the excess.
• Whisk 1 cup each flour and granulated sugar, the baking powder, baking soda and salt in a medium bowl. In a large bowl, whisk the 4 egg yolks, vegetable oil, coconut milk and coconut extract. Whisk in the flour mixture in 2 batches.
• Beat the 6 egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the speed to medium high; gradually add the remaining 1/2 cup granulated sugar and beat until stiff, shiny peaks form. Fold one-third of the beaten egg whites into the egg yolk mixture with a rubber spatula, then gently fold in the rest.
• Spread the batter on the prepared baking sheet and bake until the cake is golden and springs back when pressed, 15 to 20 minutes. Loosen the edges of the cake with a knife; transfer the baking sheet to a rack and let the cake cool slightly. Dust a large piece of parchment paper with confectioners' sugar. Invert the cake onto the parchment and peel off the parchment on top. Brush the cake with the rum.
• Make the frosting: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; cool slightly.
• Beat the egg white mixture with a mixer on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until glossy and smooth, 5 to 7 more minutes. (Don't worry if the mixture looks curdled at first; continue beating.) Beat in the rum.
• Spread about 2 cups of the frosting on the cake, then sprinkle with 2 cups coconut. Starting at a short end, roll up the cake, using the parchment to help you. Transfer to a platter, seam-side down. Cover the cake roll with the remaining frosting and sprinkle with the remaining 2 cups coconut.

Steps:

• Combine 2 1/2 cups flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment.
• Heat milk, water, and 1/3 cup coconut oil in a saucepan until a thermometer inserted into the mixture reads 120 degrees F (49 degrees C), 2 to 3 minutes.
• Pour milk mixture over flour; beat together on high speed until combined, about 2 minutes. Stir in remaining 2 1/2 cups flour until a soft, sticky dough forms.
• Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
• Place dough in a bowl; cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
• Grease 24 muffin cups. Divide dough into 48 equal-sized balls; place 2 balls into each prepared muffin cup. Cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown, about 20 minutes. Brush tops with 1 tablespoon coconut oil.

Steps:

• Dissolve yeast and sugar in water then stir in milk, salt and egg.
• Add 1/2 of the flour and stir, continue to add flour until you have a dough that can be turned out of the bowl.
• Knead the dough for 10 minutes until smooth but firm.
• Oil a clean bowl and turn the dough in it until coated.
• Cover with a damp towel and let it rise for 1 hours Cut into 10 portions and roll each piece into a 6 inch diameter circle.
• Brush with melted butter then fold in 1/2.
• Brush with more butter and fold in 1/2 again.
• Set breads on a oiled baking sheet and let them rise until they double in size.
• Preheat oven to 425 F set a pan of hot water on the lowest oven rack.
• Bake for about 12- 15 minutes or until golden brown (on upper rack, set to middle).

Steps:

• Preheat oven to 350°F.
• Grease a cookie sheet.
• In a bowl, thoroughly mix all ingredients together into a dough.
• Place the dough in a decorating bag and use the biggest star tip you can find. In a circular form make 24 individual cookie cakes . Bake until golden brown. 9-12 minutes.
• Opcional* -- drizzle this awesome cookie cakes with melted semisweet chocolate for beautiful presentation and flavor.