Bajan Coconut Turnovers
Part 1 (Coconut filling)
2 Small coconuts (finely grated) How to crack open a coconut – read more
1-1/2 Cups sugar
1/2 Cup water
1/8 Tsp nutmeg
1/2 Tsp almond extract
A dash of cloves
Part 2 (sweet bread)
4 Cups flour
1 Cup warm milk (use with sugar to activate yeast)
1/2 Cup butter
3 Tbsp sugar
1 Tbsp yeast
1-1/2 Tsp salt
1 tsp sugar (to help activate yeast)
1 egg white (beaten) (use to glaze turnovers)
On low heat – combine water, grated coconut + sugar in saucepan. Stir to prevent burning.
Cook until mixed any visible liquid becomes syrupy.
Remove from heat, add spices + almond extract. Stir In.
Place aside to cool.
Activate yeast and 1 tsp sugar in 1/4 cup warm milk for 10 minutes (read yeast package for temp and additional directions)
While yeast is activating – cream together butter, eggs, salt and sugar.
Add 3 cups flour and remaining milk (3/4 cup). Mix well.
Add yeast mixture, mix well and then add remaining flour.
Knead the dough either by hand or with a mixer
Grease a large bowl lightly using oil and a paper towel. Turn dough over once to ensure you coat both sides.
Let dough rise until double in size (30-60 minutes).
Remove dough and “punch down”
Divide dough into 20-24 pieces
Taking 1 piece at a time, flatten to about (3.5″x2.5″)
Place 1-2 Tsp filling onto center
Pinch together edges to secure filling inside. Work shape into long rectangle.
Place 10-12 finished pieces onto a greased pan 0.5″ apart
Let dough rise again to double the size (45 minutes) before placing in oven preheated at 425F.
Brush beaten egg white over tops of turnovers
Sprinkle with sugar
Place in preheated oven (425 degrees) on middle rack
Drop temperature down to 375
Bake for 16-18 minutes
Take out and rest on wire racks for 10 minutes.