Bánh mì ngọt with Coconut

A crumb that pulls apart like cotton, with a thin, shiny crust. The coconut heart stays moist, contrasting with the soft Vietnamese milk bread dough.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 581
• Protein: 12 g
• Carbs: 85 g
• Fat: 21 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 66.7 g White sugar ( divided )
• 13.3 g Fresh baker's yeast
• 166.7 ml Whole milk ( lukewarm )
• 0.7 piece Egg ( at room temperature )
• 40 g Minimum butter sweet ( softened )
• 0.7 pinch Gray sea salt
• 100 g Coconut meat ( shredded )
• 33.3 ml Coconut milk

Instructions

1. Activating the yeast

   Dissolve the fresh baker's yeast in lukewarm whole milk. Let it rest for 10 minutes until a foam forms on the surface.

2. Kneading the dough

   Mix the wheat flour, white sugar, and salt. Incorporate the egg and milk-yeast mixture. Knead until the dough pulls away from the sides, then add the softened butter. The dough should become smooth and elastic under your palm.

3. First proof

   Cover with a damp cloth. Let the dough double in size in a warm place. It should be puffy and spring back slightly when pressed.

4. Preparing the filling

   Mix the coconut meat with the remaining sugar and coconut milk. Heat gently in a saucepan until the liquid is absorbed and the filling holds together.

5. Shaping

   Divide the dough into equal balls. Flatten each ball, place a spoonful of filling in the center, and seal carefully by pinching the edges. Place on a tray, seam side down.

6. Second proof and glaze

   Let rise for 45 minutes. Brush the surface with a little milk so the crust shines after baking.

7. Baking

   Bake at 180°C. The buns are ready when they are uniformly golden and sound hollow when tapped on the bottom.

Chef's tips

• For a stringy crumb, don't rush the kneading; the dough must be silky.
• If the filling is too dry, add another spoonful of coconut milk.
• Cool on a wire rack to prevent the bottom from getting soggy from moisture.

Storage

Store in an airtight container at room temperature for 2 days. Microwave for 10 seconds to restore the softness.