Pan de Coco Hondureño

Step by stepInstructions

1. Dissolve the yeast and a pinch of the sugar in the warm coconut milk and let it sit for ten minutes until frothy
2. Mix the flour, remaining sugar, and salt in a large bowl, then add the yeast mixture and the butter, and knead into a soft, elastic dough, about ten minutes
3. Cover the dough and let it rise in a warm place until doubled, about one hour
4. Punch down the dough, divide it into twelve pieces, and shape each into a smooth round roll
5. Arrange the rolls on a parchment-lined baking sheet, brush with the beaten egg, and sprinkle with the grated coconut
6. Let them rise again for thirty minutes, then bake at three hundred seventy-five degrees F for twenty to twenty-five minutes, until deep golden and hollow-sounding when tapped
7. Cool on a rack and serve warm with butter and coffee