Use microwave to warm up the coconut milk for 30-40 seconds. Add yeast and a quarter teaspoon of sugar into the warm coconut milk and mix them well. Leave it for 5-10 minutes.
Get a mixing bowl and place in the bread flour, caster sugar and salt.
Mix the coconut-yeast mixture with vanilla extract, ONE egg and melted unsalted butter.
Pour the wet ingredients into the flour bowl and start to make the dough.
Keep kneading the dough until it can stretch like shown in the picture. (About 10-15 minutes kneading)
Place the dough into an oiled bowl and covered by cling film. Have the first fermentation for 60-90 minutes until the dough is double-sized.
Press out the air and divide the dough into 12 small doughs. Do the second fermentation for 45 minutes.
Get one egg and mix with 2 teaspoons of water. Egg wash the bread doughs and sprinkle some desiccated coconut or almond flakes on the top.
Bake in 180°C oven for 20-25 minutes. After baking, take the tray out but leave the breads within the tray for further 5 minutes. Move the breads out from the tray and cool them down on a cooling rack. Enjoy～
