Tuesday, 15 April 2014

Coconut Paska

Trying something new - a coconutty twist on the traditional Paska recipe! Makes a great dessert after your Easter meal. 

If you want to see the Paska making process from last year's Paska fun, check out my Easter Bread post!

Coconut Paska

1 Tbsp Traditional Yeast
1/2 cup Warm Water
1 tsp Sugar
1/2 cup Shredded Coconut
1 Tbsp Coconut Extract
1 cup Warm Milk
1/4 Melted Butter
1 egg
1/3 cup Sugar
1/2 tsp Salt
4 cups Flour

1/4 cup butter
1/2 cup Cream Cheese
1 3/4 cup Icing Sugar
1 tsp coconut extract
1/4 cup shredded coconut

Combine yeast, warm water and 1 tsp sugar into a bowl and let sit until frothy (about 5 minutes).

Combine coconut, coconut extract, warm milk, melted butter, egg, sugar, and salt together in a mixer. Mix well. Add in yeast mixture. Mix in flour slowly - 1 cup at a time, switching to a dough hook at about 3 cups. You may have to add a little more or less flour to make a soft dough that pulls away from the sides of the bowl when it is mixing. Knead for about 8 minutes. 

Let rise in a warm place for 1 to 1&1/2 hours until doubled. Punch down and let rise another 10 minutes. Grease pans. Make 2 loaves or buns and let rise for 1 more hour.

Preheat oven to 350F.

Bake for 20 minutes or until golden on top. Cool before icing or serving.

Combine butter, cream cheese, icing sugar and cocount extract until smooth. Spread on top of coconut paska and top with shredded coconut. Use remaining icing to spread on individual slices as desired.

Enjoy something new!


No comments:

Post a Comment