Soft, buttery Jamaican coco bread with a rich coconut-milk crumb, folded and baked golden.
17 steps, about 50 minutes start to finish.
Combine 1 cup coconut milk and 4 tablespoons butter in a microwave-safe bowl. Microwave in 30-second intervals until butter is melted and mixture is warm (not hot - too hot will kill the yeast).
Stir in sugar and salt until dissolved.
Add 2 teaspoons instant yeast and whisk gently to incorporate.
Add 1 large egg and whisk into the mixture.
Transfer to a stand mixer with dough hook. Start adding flour, beginning with 2 cups. Mix on low speed.
Gradually add more flour until the dough comes together - it should be slightly sticky but workable. You likely won't need more than 2.5 cups (much less than the recipe's suggested 3.5-4 cups).
Once the dough forms and pulls away from the sides, knead for a few minutes until smooth.
Form into a ball, place in a covered bowl, and let rise for about 1 hour until doubled.
Punch down the dough and divide into 10 equal portions (use a kitchen scale - aim for about 75g each).
Roll each portion into a ball.
Roll each ball out into a 6-7 inch oval/circle.
Brush the top generously with melted butter.
Fold in half (like a pocket/taco shape) and press gently.
Brush the top with more melted butter.
Place on a parchment-lined baking sheet and let rest for 15 minutes.
Bake at 350 degrees F until golden brown (about 15-20 minutes, checking after 10).
Serve warm or at room temperature.
“Warm the coconut milk and butter to just barely warm, because anything hot enough to feel more than lukewarm will kill the yeast. Add the flour gradually and stop while the dough is still a little soft, since packing in too much makes the bread dense instead of pillowy.”
