Recipe taken from my last Christmas Tree Bun post.
220g bread flour
80g plain flour
20g caster sugar
2 tsp active dried yeast
1/4 tsp salt
130g plain yoghurt
80g egg whites
45g rice bran oil
Coconut Filling: [Mix everything together except the cranberries]
100g dessicated coconut
a few drops of pandan paste (or green food colouring if desired)
150g caster sugar
1/2 tsp salt
40g plain flour
100g butter, melted
3/4 cup dried cranberries, chopped into small chunks
- In a mixer fitted with a dough hook, combine flours, salt, sugar and yeast together. Add in the yoghurt and egg whites to form into a slightly sticky soft dough. Continue to knead until smooth and elastic.
- Add in oil and continue to knead until fully incorporated. [At this stage, the dough should be able to stretched to form a window-like thin membrane without breaking].
- Shape the dough into a smooth ball and place in a greased bowl. Cover with clingfilm. Then place it in a warm place to allow the dough to rise until at least double its original size. [To determine if the dough has risen long enough, poke a floured finger into the dough. When you remove your finger, the dough shouldn't spring back at all. If the dough springs back immediately, it is under-proved and needs more time to proof further.]
- Once the dough has doubled in size, punch down by pressing the dough out evenly with your hands to remove air bubbles.
- Flatten the dough. Spread coconut filling on the dough and sprinkle cranberries over it.
- Roll up the dough into a log and cut into 12 pieces.
- Arrange the scrolls, slightly apart, on a lined baking pan in the shape of a Christmas tree. Cover with clingfilm. Leave them to rise in a warm place until they nearly doubled in size.
- Preheat oven to 170 degrees C.
- Brush the scrolls with egg-wash and bake for about 20 - 25 minutes or until golden brown
- Dust with icing sugar after it is cooled.