Bajan Coconut Turnovers
Happy Sunday! It has been raining for about a billion days now and its got me in a funk. I know we need it, but I'm so ready for the sun. On the brighter side of things, i've been baking a lot more and trying out a ton of new recipes!
One of my good friends went to Barbados recently and couldn't stop raving about these coconut turnovers she had there. She knows how obsessed I am with coconut, so it didn't take a lot of convincing to get me to make these. After showing me some pictures and doing some research, I went for it and immediately became hooked.
It's a very simple yeasted dough made with milk and butter then rolled with coconut and sugar. I'm not sure how authentic these are, but that doesn't matter because they are so damn good. I've always wanted to go to Barbados, but now I NEED to go so I can eat these all day.
- 1 cup warm whole milk (115 degrees F)
- 4 tsp active dry yeast
- 1/4 cup granulated sugar
- 2 3/4 cup al purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cut in small cubes
- 2 cups grated fresh coconut
- 2/3 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon almond extract
- Sugar water (1 tablespoon sugar mixed with 1 tablespoon water)
- 1 tablespoon brown sugar
- In your stand mixer bowl, mix the milk, sugar, and yeast. Let sit for 10 minutes for the yeast to activate.
- In a separate bowl, sift your flower and salt. Incorporate the cubes of butter into your flour with your fingers. They should be in pea sized pieces.
- Pour your flour into your yeast mixture. With your hook attachment, beat for 5 minutes. Your dough should be sticky, but not sticky enough to stick on your fingers when touching it.
- Place your dough in a large greased bowl and cover with plastic wrap. Place in a warm place and let rise for 1 hour or until it doubles in size.
- While the dough is rising, mix all the ingredients for your filling and let rest.
- Once your dough is done rising, punch it down and divide it into 10 equal pieces
- Roll each piece of dough into a 3-4 inch oval. Spread the filling 1/2 inch shy of the edges. Fold the two edges (left and right side) in about 1/2 inch (refer to photos). Then start rolling it in until it forms a log
- Place it inside of a greased loaf pan, seam side down. You should be able to get about 4-5 in each pan. Leave about 1/4 of an inch between each roll, so that they have room to rise
- Once all has been filled and rolled, cover the pans and let rise for a second time. This rise will be about 30 minutes.
- Preheat the oven to 350 degrees F while they are rising
- Brush your rolls with the sugar-water and sprinkle with brown sugar. Bake for 15 minutes. After 15 minutes, remove from oven and baste with the sugar-water again. Bake for another 5 minutes or until they are golden brown.