Prep Time: 20 minutes + rising time
Cook Time: 25 minutes
Total Time: 45 minutes + rising time
Ingredients
Bread:
- 30g eggs
- 95g cold water
- 2g yeast
- 20g sugar
- 20g melted butter
- 15g tablespoon Coconut Powder
- 200g bread flour
- 2.5g teaspoon baking soda
- 2.5g teaspoon baking powder
- 2g salt
Taro Paste:
- 2.5g sugar
- 1g salt
- 10g water
- 200g taro
- 5g açaí powder
- 30g butter melted
Instructions
- Preheat the oven to 350ºF. Grease a 9×5 inch loaf pan or line with parchment paper.
- Steam the Taro until tender.
- Cook the steamed Taro with coconut milk, açaí powder, salt, and sugar into a paste.
- In a large bowl, lightly beat the eggs, add sugar, and butter whisk to combine
- In another bowl, whisk together the bread flour, baking soda, baking powder, coconut powder, and salt.
- Add the dry mixture and the coconut milk to the egg mixture. Stir until combined.
- Don’t over mix. Proof the dough 30-45 minutes allowing it to rise. (Gluten is formed with over mixing)
- Place the dough on a floured cutting board and roll out into a square 8 x 16.
- Then roll the edges and form a log and turn the log at one end forming a circle like a cinnamon bun.
- Then roll the edges and form a log and turn the log at one end forming a circle like a cinnamon bun.
- Brush the top of the bread with the melted butter.
- Bake until a tester inserted in the center comes out clean, about 45 minutes to 1 hour. If the bread starts to brown too much, lightly cover it with foil.
- Remove the bread from the oven, and, leaving the bread in the pan.
- Allow the bread to sit at room temperature for at least 2-4 hours before serving.