Vegan Coco Bread
Vegan coco bread - these fluffy, buttery Jamaican bread rolls are made with coconut milk which gives them a mild sweetness and a soft, tender texture.
Servings 10 buns
Ingredients
- 435 g (3 + ⅔ cups) white bread flour
- 2 Tablespoons caster or granulated sugar
- 1 teaspoon salt
- 7 g (2 ¼ teaspoons) instant/fast action yeast
- 250 g (1 cup) full fat tinned coconut milk well shaken/whisked
- 45 g (3 Tablespoons) vegan butter melted
- 1-2 Tablespoons water
- 45 g (3 Tablespoons) vegan butter melted, for brushing
Instructions
- Mix the flour, sugar, salt and yeast together in a large bowl.435 g (3 + ⅔ cups) white bread flour, 2 Tablespoons caster or granulated sugar, 1 teaspoon salt, 7 g (2 ¼ teaspoons) instant/fast action yeast
- Stir in the coconut milk and melted butter. Add 1-2 Tablespoons of warm water as needed to pick up all of the dry flour and form a soft, slightly sticky dough.250 g (1 cup) full fat tinned coconut milk, 45 g (3 Tablespoons) vegan butter, 1-2 Tablespoons water
- Turn the dough out onto an unfloured surface and knead for about 10 minutes until it becomes very smooth and stretchy and passes the windowpane test - you can stretch a portion of it thinly enough to see light through without it tearing.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover and set aside to rise in a warm spot until doubled in size, about 1-2 hours.
- Give the risen dough a brief knead to knock out any air bubbles then divide it into 10 even portions (use a scale for accuracy). Shape them into balls.
- On a lightly floured surface, roll one of the balls of dough out into a circle about 15 cm/6 in wide. Brush the surface with melted butter.45 g (3 Tablespoons) vegan butter
- Repeat with the rest of the balls of dough and place them spaced apart on a couple of lined baking sheets.
- Loosely cover with oiled clingfilm and set aside to rise until puffy, about 30-45 minutes. If you gently press the dough with your finger it should spring back slowly, and maybe leave a slight indentation. If it springs back quickly then it needs a little longer, and if the dough deflates then it is over-prooved so keep an eye on them!
- While the coco bread is rising, preheat the oven to 180℃/160℃ fan/350℉/gas mark 4.
- Bake the risen bread for 15-20 minutes until nicely browned and a probe thermometer inserted into the centre should reach at least 90°C/194°F.
- Brush the baked bread with more melted butter then transfer them to a wire rack to cool before serving.
Notes
- See post above for tips, details and step-by-step photos. If you have a question about the recipe I may have already answered it above!
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- Make sure that you give the coconut milk a good whisk beforehand to combine the fats and liquids. You can also gently warm it up to make it easier to combine.