Coconut Yam Bread

Ingredient

Method

350g high protein flour 100g low protein flour 90g sugar 1 tsp salt 2 tsp instant yeast + 230ml water 3.5 tsp apito yam 35g butter mexico topping: 45g butter 35g caster sugar 45g eggs, slightly beaten 45g plain flour some dessicated coconut

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 20-30 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2.  Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Roll flat dough, and divide the dough into 24 small portions, and wrap up to form into circle shape, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 4. While waiting dough to prove. prepare topping: Use a hand whisk mix butter and sugar until well blended. Add beaten egg and mix until well combined. Add flour and mix until well incorporated. Place the mixture into a piping bag. (May freeze the topping for the next used) 5. Pipe the topping on top the dough then sprinkle some dessicated coconut. Bake at 180 degree Celsius for 20-25 minutes. Remove from oven and cool on wire rack. *make 28 buns