Izvrnute pogačice sa kokosom * Inside out Coconut buns

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Kako mi volimo kokos! Ovo su tako divne zemičke, jednostavne za napraviti. Probajte obavezno! Ja sam još poslednje dve zemičke napunima sa domaćim džemom od kajsija. Znači možete koristiti i drugo punjenje u ovim zemičkama

Sastojci

Testo
6 g suvog kvasca ( oko 2 kašičice)
3 Kašike tople vode
1 šolja mleka, na sobnoj temperaturi
5 Kašika sitnog šećera
1 veliko jaje, na sobnoj temperaturi
500 g brašna, oko 3 1/2 šolje
1 kašičica soli
4 Kašike omekšanog putera
1 jaje umućeno sa malo vode, za premazivanje

Kokos fil

1 1 /4 šolje rendanog kokosa i malo za posipanje
1/4 šolje kondenzovanog mleka
1/4 kašičice soli
2 Kašike omekšanog putera
2 žumanca
2 1/2 Kašike mleka

Priprema

U činijici rastopimo kvasac u toploj vodi i ostavimo da nadodje , oko 5 minuta
U drugoj činiji umutimo mleko , šećer i jaje.
Sada umešamo brašno i so , pa dodajući kvasac i mleko sa mikserom umesimo. 2 minuta sporo pa još 2 minuta najbrže.
Dodamo puter i miksamo još oko 13 minuta.
Pokrijemo činiju i ostavimo na toplom da se testo udupla.
Rasečemo testo na 12 približno istih komada i ostavimo ponovo pokriveno, da se odmori. oko 15 minuta

Sada od svih sastojaka umešamo fil.
Testo razvijemo, što tanje moguće da bude oko 25 cm dužine
Na sredinu sipamo fil, pa urolamo prvo kao cigaru, a zatim urolamo i to. Premažemo jajetom i pospemo kokosom.

Redjamo na pleh sa pek papirom. Pokrijemo vlažnom krpom i ostavimo da testo nadodje , oko sat vremena

Pečemo u predgrejanoj rerni na 175 stepeni C, 20 do 25 minuta , dok lepo ne porumene

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Inside out coconut buns

How we love coconut! This is so satisfying and easy to make. Gotta try it! In last two buns I used homemade apricot jam, meaning you can use other fillings in these buns

Ingredients

For the buns:

• 6g active dry yeast (about 2 teaspoons)
• 3 tablespoons warm water
• 1 cup whole milk, at room temperature
• 5 tablespoons castor sugar
• 1 large egg, at room temperature
• 500g bread flour (about 3 ½ cups)
• 1 teaspoon salt
• 4 tablespoons softened butter
• egg wash (1 egg, beaten with a tablespoon of water)

For the coconut filling:

• 1 ¼ cups sweetened coconut flakes, plus 2 tablespoons
• ¼ cup condensed milk
• ¼ teaspoon salt
• 2 tablespoons melted butter
• 2 egg yolks
• 2½ tablespoons milk
  

1. Create
2. In a small bowl, dissolve the yeast in the warm water and set aside for 5 minutes. In a separate bowl, beat together the milk, sugar, and egg. In a large mixing bowl or mixer with a dough hook attachment, combine the flour and salt. Add in the yeast and milk mixtures.
3. If using a mixer, knead with a dough hook on low for a minute, and then high for 2 minutes. Then add the softened butter and knead on a medium high setting for 13 minutes.
   
4. Cover the bowl with a damp towel and allow the dough to rise for 50 minutes. After it’s proofed, punch out all the air and divide the dough into 12 equal pieces. Let it rest for 15 minutes while you make the filling—just mix all the filling ingredients together in a bowl.
5. To shape the buns, simply roll each piece out into a long rectangle, about 10 inches long. Spread a layer of filling onto each, and roll it up lengthwise like a cigar. Curl up the rope like a snail to make the buns, with all the little lines of dough and filling facing up.
   
6. Place onto a baking sheet lined with parchment paper, cover with a damp towel, and let rise again for another hour. Preheat the oven to 350 degrees and brush the buns with egg wash. Bake 20-25 minutes, or until golden brown.