A Caribbean inspired slightly sweet bread with coconut infused condensed milk and rum topping sauce.
Coconut Island Bread
4 cups all purpose flour
3 tsp fresh yeast
1/4 cup sugar
4 tablespoons melted butter and extra for greasing pan and dough balls.
1 egg beaten
1 cup heavy cream
1 11.8 fl oz can of Coconut water( half for bread, and remaining for topping).
topping sauce
Coconut water( remaining half)
1tbsp Banana Rum
Nutmeg
Cinnamon
1 can condensed milk
Warm the heavy cream slightly and dissolve 1 teaspoon of sugar and all of the yeast. Out aside and let start to foam. Sift flour,remaining sugar into bowl of stand mixer. Add melted butter, egg, and yeast cream mixture. Add the 1/2 cup of coconut water. Mix with a dough hook until dough forms a ball and all is Incorporated. Knead in stand mixer with dough hook for a few minutes.If dough is dry add the remaining proportion of allocated coconut water until it is moist, but not sticky. Butter a container with lid and place dough. Cover and allow the dough to rise in the refrigerator overnight or until double in bulk.
Mix the remaining coconut water and can of condensed milk with the banana rum. Set aside. Take the dough and form walnut size balls, Butter your baking dish and dip each dough ball in melted butter. Arrange the balls to cover the dish and put the extra balls on top.Sprinkle with nutmeg and cinnamon.Place in a warm place until double in bulk( about 2 hours) .
Preheat oven to 350 degrees. Pour about 1/3 of the topping sauce on top of dough( or as much as dough can handle) Bake and check periodically. Continue to baste the bread with the remaining sauce until all is absorbed. May take about 3- 4 pours. Cook until deep golden brown approx 50 minutes or so depending on your oven. Let cool. There will be some liquid formed on the bottom. Cut pieces and drizzle the sauce over the bread.
