Choco Pan De Coco Recipes
CHOCO PAN DE COCO
Bryan Ford grew up in New Orleans, eating delicious, dense little pan de coco buns from the Honduran bodegas around town. But as a professional baker, he revisited the bread, using a sourdough starter to add dimension and texture, and even adding cocoa and chocolate chips to sweeten it up. In his cookbook, "New World Sourdough" (Quarry Books, 2020), he calls this version choco pan de coco. The key, according to Mr. Ford, is to bake with love and to celebrate the bread you make - not to compare your own bread to the one in the picture.
Provided by Tejal Rao
Categories breads, project
Time 2h
Yield 1 (8- or 9-inch) loaf
Number Of Ingredients 13
Steps:
- Build the levain: In a large bowl, mix the mature sourdough starter, flour and warm water until incorporated. Cover, and leave in a warm place for 3 to 4 hours, or until doubled in size. Use immediately, by going to Step 2, or refrigerate to use the next day.
- Prepare the final dough: Combine the coconut milk and with a scant 1/2 cup/100 milliliters water, and warm gently in a pan over low heat or in the microwave until steaming. Transfer to a large bowl, and add 7 ounces/200 grams of levain, along with all the remaining dough ingredients. Using your hands, squeeze everything together. Turn out onto a clean work surface, and knead, using the palm of your hand to push the dough forward and your fingers to pull it back. Repeat until the dough is mostly smooth. Cover, and let ferment for 4 hours, then refrigerate for 12 hours.
- Coat a loaf tin with 1 tablespoon coconut oil or butter, and set aside. Place the dough on a lightly floured work surface, divide into 6 pieces, and let rest for 20 to 30 minutes. Flatten the dough, fold the corners to the center and press down, then flip the dough to reveal a smooth surface, and tighten the dough into a ball by tucking the edges in with your palms.
- Repeat with the remaining pieces, then place the pieces inside the tin, arranging in 2 rows of 3. Cover, and proof until dough rises by about a third, for 3 to 4 hours at room temperature.
- To bake the bread, heat the oven to 375 degrees. Bake for 35 minutes, or until lightly brown and shiny on top, turning the pan once in the middle of cooking. Remove from the oven, let the bread rest in the hot pan for 20 minutes, then remove from the pan, and let cool for another 20 minutes.
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- Add the lukewarm milk, vegetable oil, and salt. Using a wooden spoon or spatula, mix until it sticks together and forms a dough.
- Turn the dough on a flat surface and knead for 5 minutes. Avoid adding more flour or the bread will be too dense and crumbly. If it is too sticky, apply some oil on your hands to prevent the dough from sticking. If it is too dry, add a bit of oil to the dough. As you continue kneading, the dough should be less and less tacky and easier to handle.
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2020-12-24 Preparation. For the levain: In a tall jar or medium bowl, mix the starter, flour and water until incorporated. Cover and leave in a warm place …
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- In a tall jar or medium bowl, mix the starter, flour and water until incorporated. Cover and leave in a warm place (about 75 F) for 3 to 4 hours, or until doubled in size. You can use your levain immediately or refrigerate it up to 12 hours (or overnight) to use the next day.
- 1. In a saucepan or microwave-safe bowl or measuring cup, combine the coconut milk and water and heat to lukewarm, around 105 F.
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To top the bread: Brush the top of the loaf with the melted coconut oil or butter and lightly press on the shredded coconut. To bake the bread: Bake the bread until it's golden brown on top and a digital thermometer inserted into the center reads 190°F, 45 to 55 minutes. Remove the bread …
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- To build the levain: In a tall jar or medium bowl, mix the starter, flour, and water until incorporated. Cover and leave in a warm place (about 75°F) for 3 to 4 hours, or until doubled in size. You can use your levain immediately or refrigerate it up to 12 hours (or overnight) to use the next day.
- To make the dough: In a saucepan or microwave-safe bowl or measuring cup, combine the coconut milk and water and heat to lukewarm, around 105°F.
- In a large mixing bowl, combine the coconut milk/water with 200g of the levain (note that you won’t be using all the levain you built). Add the remaining dough ingredients, squeezing everything together to make a rough, sticky dough.
- Turn the dough out onto a clean work surface and knead until the dough becomes smooth and somewhat elastic. This is a stiff dough, so it’s OK to rip it with the palm of your hand as you’re kneading to help develop the structure.
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- Dissolve the yeast in 1/4 cup of warm water and 1 teaspoon of sugar. Stir and set aside for 5 minutes.
- Attach the bowl and the dough hook to your stand mixer. Mix at the lowest speed for 2 minutes, or until the dough clings to the hook and clears the sides of the bowl. You might need to help it along once or twice by pushing the flour down the sides of the bowl with a rubber spatula. (If mixing by hand, use the instructions in the article above.)
- Knead at this same speed for another 5 minutes until the dough is smooth and elastic. It will be sticky to touch.
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- If you are using dry active yeast, you need to activate by adding 1/2 cup of lukewarm water and set aside for 5 minutes or when bubbles form. If you are using instant yeast you can directly add to dry ingredients.
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- In a medium-size bowl, combine lukewarm water (40c/105f), 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until yeast begins to foam.
- Cover the bowl with a plastic wrap and seal the edges. Let it rise for 1 hour to 1 1/2 hour at room temperature until double in size. See notes for the make-ahead tip (cold rise). Meanwhile, make the filling.
- Pour coconut milk in a pan over medium heat. Add the brown sugar once it starts simmering. Stir until completely dissolved.
- Punch the dough down. Transfer onto a lightly floured surface. Divide the dough into approx 45g portions and form into balls. For an evenly sized dough, use a kitchen scale.
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- Combine all the ingredients for the filling and cook over medium heat. Stir every once in a while.
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- In a small bowl or measuring cup, stir 1 cup warm milk, 2 tbsp sugar and 2¼ tsp yeast until combined. Let stand until foamy and bubbly (about 10 minutes).
- In a large bowl if mixing by hand, or using the bowl of your stand mixer fitted with the dough hook attachment (see notes), stir yeast mixture, 3 cups flour, ¼ cup sugar, ½ tsp salt and 1 egg until combined, the dough sticks together in a ball and becomes smooth and elastic. Add more flour a little at time if your dough is too sticky, but no more than ¼ cup in total.
- Take the dough from the bowl and gently shape into a ball. Transfer into another bowl that’s been greased with canola oil. Cover and allow to rise until double in size (about 1 hour).
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