COCONUT-ALMOND TWISTS
Makes 12 twists
Starring the always delicious fl avor pairing of
tropical coconut and nutty almonds, these beautiful
breads are a new twist—literally—on an old favorite.
4¼ to 4½ cups (531 to 563 grams) all-purpose
fl our, divided
⅓ cup (67 grams) granulated sugar
1 (0.25-ounce) package (7 grams) active
dry yeast
2 teaspoons (6 grams) kosher salt
1¼ cups (300 grams) plus 1 tablespoon
(15 grams) whole milk, divided
½ cup (113 grams) unsalted butter, softened
2 large eggs (100 grams), divided
Coconut-Almond Filling (recipe follows)
Garnish: coarsely chopped sliced almonds
- In the bowl of a stand mixer fi tted with the
paddle attachment, combine 1½ cups
(188 grams) fl our, sugar, yeast, and salt. - In a medium saucepan, heat 1¼ cups
(300 grams) milk and butter over medium heat
until an instant-read thermometer registers
120°F (49°C) to 130°F (54°C). Add warm
milk mixture to fl our mixture, and beat at
medium speed for 2 minutes. Add 1 egg
(50 grams), and beat at medium-high speed
for 2 minutes. With mixer on low speed,
gradually add 2¾ cups (344 grams) fl our,
beating just until combined and stopping to
scrape sides of bowl as needed.
3. Switch to the dough hook
attachment. Beat at medium
speed until a soft, somewhat sticky dough forms,
6 to 8 minutes, stopping to scrape dough hook
and sides of bowl as needed. Add up to remaining
¼ cup (31 grams) fl our, 1 tablespoon at a time, if
necessary. (Dough should pass the windowpane
test [see PRO TIP on page 81] but may still stick
slightly to sides of bowl.)- Lightly oil a large bowl. Place dough in bowl,
turning to grease top. Cover and let rise in
a warm, draft-free place (75°F/24°C) until
doubled in size, 40 minutes to 1 hour. (See Make
Ahead tip on page 77 for make-ahead method.) - Line 2 baking sheets with parchment paper.
- Lightly punch down dough. Cover and let stand
for 5 minutes. Turn out dough onto a lightly fl oured
surface, and divide in half (about 536 grams each).
Roll each half into a 12-inch square. Cut each
square into 6 (about 6x4-inch) rectangles. Spread
about 1 tablespoon (20 grams) Coconut-Almond
Filling onto each rectangle. Starting from one long
side, roll up rectangles, jelly roll style; pinch seam to
seal. Using a serrated knife dipped in fl our, cut each
log in half lengthwise, leaving ½ inch at top intact.
Carefully twist dough pieces around each other,
pinching ends to seal. Place 6 buns evenly spaced
on each prepared pan. Cover and let rise in a warm,
draft-free place (75°F/24°C) until doubled in size,
30 to 45 minutes. - Preheat oven to 375°F (190°C).
- In a small bowl, whisk together remaining 1 egg
(50 grams) and remaining 1 tablespoon (15 grams)
milk. Brush egg wash onto buns. Top with almonds
if desired, pressing some into fi lling.
9. Bake until golden brown and an
instant-read thermometer
inserted in center registers 190°F (88°C),
about 15 minutes. Let cool completely on pan.COCONUT-ALMOND FILLING
Makes about 1¼ cups¾ cup (60 grams) unsweetened desiccated
coconut*
½ cup (100 grams) granulated sugar
¼ cup (24 grams) superfi ne almond fl our
¼ cup (57 grams) unsalted butter, very softened
1 large egg (50 grams)
¼ cup (31 grams) all-purpose fl our
¾ teaspoon (2.25 grams) kosher salt
⅛ teaspoon almond extract- In a small bowl, stir together all ingredients
until smooth. Use immediately, or refrigerate
until ready to use.
*Desiccated coconut is unsweetened, very fi nely
ground coconut with most of the moisture
removed. If your local grocery store doesn't carry
it, check specialty food stores or online.PROTIP
Therearetwowaystobloomactivedry
yeast.Thefirstis bydissolvingit inlukewarm
milkorwaterandsugar.Intheserecipes,
weusethesecondmethodofbloomingthe
yeastusinga standmixer.Thisis completed
atthebeginningofstep2 intherecipes.