Apricot and Coconut Filled Sweet Bread – Page 2

For the Bread Dough:

3 cups all-purpose flour – Provides the structure for the bread, creating a light and airy texture.
1 packet active dry yeast (about 2 ¼ teaspoons) – The yeast helps the dough rise, making it soft and fluffy.
½ cup milk – Adds moisture to the dough and helps activate the yeast.
¼ cup sugar – Sweetens the dough, giving it that classic sweet bread flavor.
¼ cup unsalted butter, softened – Adds richness and tenderness to the dough.
1 large egg – Helps bind the dough and contributes to its soft texture.
½ teaspoon salt – Balances the sweetness and enhances the overall flavor of the bread.
1 teaspoon vanilla extract – Adds a lovely depth of flavor to the dough.
⅓ cup warm water – Helps activate the yeast (ensure it’s not too hot to avoid killing the yeast).

For the Filling:

1 cup dried apricots, chopped – Provides a tangy, sweet fruit filling that pairs perfectly with the coconut.
1 cup unsweetened shredded coconut – Adds texture and a hint of tropical flavor.
¼ cup sugar – Sweetens the filling to balance the tartness of the apricots.
1 teaspoon lemon zest – Adds a fresh, citrusy note that brightens up the filling.
1 tablespoon unsalted butter, melted – Helps bind the filling and adds richness.

For the Glaze (Optional):

¼ cup powdered sugar – For sweetness.
1-2 teaspoons milk or lemon juice – To make a smooth, drizzleable glaze.

How to Make Apricot and Coconut Filled Sweet Bread

Step 1: Make the Dough

Activate the Yeast: In a small bowl, combine the warm water (about 110°F), sugar, and yeast. Stir gently and let it sit for 5-10 minutes, until the mixture becomes frothy. If it doesn’t foam up, the yeast may be expired, and you’ll need to try again with fresh yeast.
Mix the Dough Ingredients: In a large mixing bowl, combine the flour, salt, and vanilla extract. Add the yeast mixture, milk, egg, and softened butter. Stir to combine until the dough begins to form.
Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until it’s smooth and elastic. If the dough feels too sticky, you can add a little more flour, a tablespoon at a time.
Let the Dough Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.

Step 2: Prepare the Filling

Prepare the Apricots: While the dough is rising, chop the dried apricots into small pieces. You can also soak them in warm water for 10 minutes to soften them slightly, but this step is optional.
Mix the Filling: In a medium bowl, combine the chopped apricots, shredded coconut, sugar, lemon zest, and melted butter. Stir until well mixed. The mixture should be moist and sticky, which will help it stay inside the dough as it bakes.

Step 3: Assemble the Bread

Roll Out the Dough: Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle (about 12×16 inches) with a rolling pin.
Add the Filling: Spread the apricot and coconut mixture evenly over the rolled-out dough, leaving a small border around the edges.
Roll the Dough: Carefully roll the dough up from one edge to the other, forming a long log or cylinder. Pinch the edges of the dough to seal it.
Shape the Bread: If you want a spiral effect, you can coil the dough into a circular shape in the center of the pan. Alternatively, place the rolled dough into a greased loaf pan for a more traditional loaf shape.
Let It Rise Again: Cover the assembled loaf with a clean towel and let it rise for another 30-45 minutes, or until it has puffed up and nearly doubled in size.

Step 4: Bake the Sweet Bread

Preheat the Oven: While the dough is rising, preheat your oven to 350°F (175°C).
Bake the Bread: Once the dough has risen, place the loaf (or spiral) in the preheated oven. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool the Bread: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This will allow the filling to set and make it easier to slice.

Step 5: Glaze the Bread (Optional)

Make the Glaze: If desired, mix the powdered sugar with milk or lemon juice to create a smooth glaze. Drizzle the glaze over the cooled bread for a sweet finishing touch.
Serve and Enjoy: Slice the bread and serve! Enjoy it fresh, toasted with butter, or alongside your favorite tea or coffee.

Tips for Perfect Apricot and Coconut Filled Sweet Bread

Soak the Dried Apricots: If you want to soften the dried apricots even more, you can soak them in warm water or fruit juice for about 10 minutes before chopping them. This will make them plumper and juicier.
Experiment with Fillings: Feel free to add other ingredients to the filling, such as chopped nuts (like almonds or pecans) or a sprinkle of cinnamon for extra warmth.
Make Ahead: You can prepare the dough and filling a day ahead. Let the dough rise in the fridge overnight and assemble the bread the next day for a quicker bake.
Storage: Store leftover sweet bread in an airtight container at room temperature for up to 3-4 days. You can also freeze slices of the bread for longer storage, just make sure to wrap them tightly.

Conclusion: A Tropical Twist on Sweet Bread

Apricot and Coconut Filled Sweet Bread is the perfect treat for any occasion. With its soft, pillowy dough and luscious, fruity filling, it’s a delightful combination of sweet and tropical flavors that will satisfy your sweet tooth and leave you craving more. Whether you serve it for breakfast, dessert, or as a special gift, this sweet bread is sure to become a favorite in your baking repertoire. Enjoy the flavors of the tropics in every bite!

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