MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tahitian Breakfast Treats
 Categories: Breads, Herbs
      Yield: 8 servings
 
    1/4 oz Env active dry yeast
    1/4 c  Water; warm (115 F/46 C)
    1/2 c  Coconut milk; warm
           - (115 F/46 C)
    1/2 c  Sweetened shredded coconut
    1/3 c  Sugar
    1/2 ts Salt
  2 1/2 c  A-P flour

MMMMM------------------------SPICED SUGAR-----------------------------
    1/2 c  Sugar
      1 ts Ground cinnamon
    1/2 ts Ground ginger
    1/2    Vanilla bean
    1/4 c  Butter; melted
 
  Add yeast to warm water and stir to dissolve; allow to
  sit until yeast has bubbled, 5-7 minutes. Add yeast
  mixture to warm coconut milk. In a large bowl, combine
  shredded coconut, sugar, salt, yeast mixture and 1 cup
  flour; beat on medium speed until smooth. Stir in enough
  remaining flour to form a stiff dough (dough will be
  sticky). Turn dough onto a floured surface; knead until
  smooth and elastic, 6-8 minutes. Place in a greased
  bowl, turning once to grease the top. Cover and let rise
  in a warm place until doubled, about 1-1/2 hours.
  
  Punch down dough. Turn onto a lightly floured surface;
  divide into 8 portions. Roll each into a 12" rope. Curl
  ends in opposite directions to form a figure 8. Tuck
  each end under where it meets center of roll and pinch
  lightly to seal. Place 2" apart on a parchment-lined
  baking sheet. Cover with a kitchen towel; let rise in a
  warm place until almost doubled, about 30 minutes.
  
  Bake @ 375 F/190 C until light brown, 10-12 minutes.
  Meanwhile, place sugar, cinnamon and ginger in a shallow
  bowl. Split vanilla bean lengthwise. Using the tip of a
  sharp knife, scrape seeds from the center; stir into
  sugar mixture. Brush warm pastries with melted butter;
  roll in sugar mixture to coat.
  
  Recipe by Sue Falk, Sterling Heights, Michigan
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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