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:
- 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.
- Let the dough rise in a warm place until doubled in size.
- 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.
- Roll out the dough on a floured surface and spread the coconut mixture over it. Roll the dough and cut it into slices.
- Place the slices in a greased baking tray, cover, and let them rise again.
- Preheat the oven to 180°C (356°F). Brush the bread with an egg wash and bake until golden brown.
- For the cream, whip the mascarpone with sugar, vanilla sugar, and klopfix. Gradually add whipping cream and whip until stiff peaks form.
- 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! 🍞🥥🍫🍓