Coconut and White Chocolate Bread with Mascarpone Cream

This recipe creates a luxurious coconut and white chocolate bread, enriched with a creamy mascarpone topping. The bread is soft and fluffy, thanks to a rich dough made with milk, sugar, and yeast. The filling, a blend of white chocolate, coconut, and milk, offers a sweet and tropical taste. Topped with a light and airy mascarpone cream, this bread is a decadent treat perfect for special occasions or as a delightful weekend bake.

Why You’ll Love This Recipe:

• Unique Flavor Combination: The tropical taste of coconut combined with sweet white chocolate creates a delightful experience.
• Soft and Fluffy Bread: The dough rises to create a light and airy texture.
• Creamy Topping: Mascarpone cream adds a luxurious and rich finish.
• Versatile: Perfect for breakfast, brunch, or as a dessert.

Ingredients:

• Dough:
  • 150 ml milk
  • 40 ml sunflower oil
  • 7 g instant yeast
  • 20 g sugar
  • 8 g vanilla sugar (or vanilla extract)
  • 1 egg
  • 350 g flour
• Coconut Mixture:
  • 500 ml milk
  • 60 g sugar
  • 8 g vanilla sugar (or vanilla extract)
  • 40 g cornstarch
  • 100 g white chocolate, chopped
  • 45 g grated coconut
• Cream:
  • 250 g mascarpone
  • 8 g klopfix (whipping cream stabilizer)
  • 8 g vanilla sugar (or vanilla extract)
  • 30 g sugar
  • 250 ml whipping cream
• Extra:
  • 1 egg (for egg wash)
• Garnish:
  • Powdered sugar
  • Strawberries
  • Raffaello chocolates
  • Edible rose petals

Instructions:

1. Warm the milk slightly and mix it with the yeast, sugar, vanilla sugar, egg, and sunflower oil. Gradually add flour to form a smooth dough. Knead until elastic.
2. Let the dough rise in a warm place until doubled in size.
3. For the coconut mixture, mix milk, sugar, vanilla sugar, and cornstarch in a saucepan. Heat until thickened, then add white chocolate and coconut. Stir until the chocolate melts. Set aside to cool.
4. Roll out the dough on a floured surface and spread the coconut mixture over it. Roll the dough and cut it into slices.
5. Place the slices in a greased baking tray, cover, and let them rise again.
6. Preheat the oven to 180°C (356°F). Brush the bread with an egg wash and bake until golden brown.
7. For the cream, whip the mascarpone with sugar, vanilla sugar, and klopfix. Gradually add whipping cream and whip until stiff peaks form.
8. Once the bread is cooled, top it with the mascarpone cream. Garnish with strawberries, Raffaello, and edible rose petals. Dust with powdered sugar before serving.

Enjoy this exquisite bread as a delightful treat that combines the flavors of coconut and white chocolate with a creamy mascarpone topping! 🍞🥥🍫🍓