Summer SWEET BUNS
COCONUT-ALMOND TWISTS
Makes 12 twists
Starring the always delicious flavor pairing of tropical coconut and nutty almonds, these beautiful breads are a new twist—literally—on an old favorite.
4¼ to 4½ cups (531 to 563 grams) all-purpose flour, divided
⅓ cup (67 grams) granulated sugar
1 (0.25-ounce) package (7 grams) active dry yeast
2 teaspoons (6 grams) kosher salt
1¼ cups (300 grams) plus 1 tablespoon (15 grams) whole milk, divided
½ cup (113 grams) unsalted butter, softened
2 large eggs (100 grams), divided
Coconut-Almond Filling (recipe follows)
Garnish: coarsely chopped sliced almonds
1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, yeast, and salt.
2. In a medium saucepan, heat 1¼ cups (300 grams) milk and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed for 2 minutes. Add 1 egg (50 grams), and beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups (344 grams) flour, beating just until combined and stopping to scrape sides of bowl as needed.
3. Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape dough hook and sides of bowl as needed. Add up to remaining ¼ cup (31 grams) flour, 1 tablespoon at a time, if necessary. (Dough
