12 August 2014

COCONUT TEACAKES

Ingredients:
350 grams all purpose flour
50 grams desiccated coconut
50 grams sugar
1 ½ teaspoon dried yeast
300 ml warm milk
1 teaspoon vanilla
100 grams raisins
3 tablespoons of milk, for brushing


Sift the flour twice, add the desiccated coconut, sugar and yeast and whisk very well. Heat up the milk, make a little well in the middle of the dry ingredients and pour it in. Add vanilla and raisins and start mixing with a wooden spoon at first, then start kneading with your hands when the dough comes together. Turn the dough out on a floured surface, and knead it for about 5 minutes, until it becomes smooth and elastic. You may need to add another tablespoon or two of flour as you knead.
Put the dough in a large oiled bowl, cover it and let it rise in a warm place for about an hour. Knead the risen dough briefly, then weigh it and divide it into ten equal pieces. Shape each piece into a little sphere, arrange them on a baking sheet lined with baking paper and let them rise for another 30 minutes. Just before baking, brush them with milk and bake in a preheated oven, at 200˚C (395˚F) for 15 minutes. Let them cool slightly and serve. Yields 10 servings.

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