Name: Tahitian Breakfast Treats
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: 1 package (1/4 ounce) active dry yeast -; 1/4 cup warm water (110° to 115°) -; 1/2 cup warm coconut milk (110° to 115°) -; 1/2 cup sweetened shredded coconut -; 1/3 cup sugar -; 1/2 teaspoon salt -; 2 to 2-1/2 cups all-purpose flour -; SPICED SUGAR: -; 1/2 cup sugar -; 1 teaspoon ground cinnamon -; 1/2 teaspoon ground ginger -; 1/2 vanilla bean -; 1/4 cup butter, melted -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Tahitian Breakfast Treats

1. 1 package (1/4 ounce) active dry yeast -

2. 1/4 cup warm water (110° to 115°) -

3. 1/2 cup warm coconut milk (110° to 115°) -

4. 1/2 cup sweetened shredded coconut -

5. 1/3 cup sugar -

6. 1/2 teaspoon salt -

7. 2 to 2-1/2 cups all-purpose flour -

8. SPICED SUGAR: -

9. 1/2 cup sugar -

10. 1 teaspoon ground cinnamon -

11. 1/2 teaspoon ground ginger -

12. 1/2 vanilla bean -

13. 1/4 cup butter, melted -

How to cook deliciously - Tahitian Breakfast Treats

1. Stage

Add yeast to warm water and stir to dissolve; allow to sit until yeast has bubbled, 5-7 minutes. Add yeast mixture to warm coconut milk. In a large bowl, combine shredded coconut, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

2. Stage

Punch down dough. Turn onto a lightly floured surface; divide into 8 portions. Roll each into a 12-in. rope. Curl ends in opposite directions to form a figure 8. Tuck each end under where it meets center of roll and pinch lightly to seal. Place 2 in. apart on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes.

3. Stage

Preheat oven to 375°. Bake until light brown, 10-12 minutes. Meanwhile, place sugar, cinnamon and ginger in a shallow bowl. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; stir into sugar mixture. Brush warm pastries with melted butter; roll in sugar mixture to coat.