Coconut and orange plait - recipe

Coconut and orange plait

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For the loaf

For the icing

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  1. 1

    Place all the ingredients, with the exception of the coconut milk into a mixer with the dough hook attached.

    For this step you'll need:

    • 450g Very strong white bread flour
    • 1tsp Unrefined golden caster sugar
    • 1tsp Salt
    • 50g Dessicated coconut
    • 1 Easy bake yeast sachet
    • 2 tbsp Orange extract
    • 1 Orange(s) finely grated rind and juice
    • 1 Egg(s) (free range) beaten
  2. 2

    Mix to a soft dough and knead for 5 minutes. Add the coconut milk gradually until your reach the right consistency.

  3. 3

    If mixing by hand, put the flour, sugar, salt, orange rind and coconut in a bowl.

  4. 4

    Sprinkle on the yeast and mix to a soft dough with the coconut milk, orange extract, orange juice and egg. Knead on a floured board for 10 minutes.

  5. 5

    Shape the dough into three long strands, plait and then join the two ends of the plait to make a circle.

  6. 6

    Place onto a greased baking sheet and leave to prove until double in size.

  7. 7

    Preheat the oven to 190°C (170°C fan, gas mark 5)

  8. 8

    Bake for 30 minutes then leave to cool on wire cooling rack.

  9. 9

    Mix the fondant icing sugar with water until it reaches a good consistency. Then drizzle over the cooled loaf. To finish sprinkle orange zest over the icing.

    For this step you'll need:

    • 150g Fondant icing sugar
    • 1 Orange zest

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