Bakery Ring with Sweet Tamarind Butter, Toasted Coconut, and Black Sesame
A soft, aromatic enriched bread ring filled with sweet tamarind butter, toasted coconut, and black sesame. It delivers an original balance of tangy, caramelized, and nutty notes, perfect for breakfast, brunch, or a sweet table.
Ingredients
- 500 g bread flour (for the dough)
- 70 g sugar (for the dough)
- 8 g fine salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 220 ml warm whole milk (38-43°C)
- 1 50 g egg (for the dough)
- 80 g unsalted butter, softened (for the dough)
- 90 g tamarind pulp (without semillas, for the relleno)
- 90 g unsalted butter (suave, for the relleno)
- 80 g dark brown sugar (for the relleno)
- 3 g ground cinnamon (for the relleno)
- 50 g shredded coconut (for tostar and usar en the relleno)
- 18 g black sesame seeds (for the relleno and acabado)
- 5 ml vanilla extract (for the relleno)
- 30 ml heavy cream (for brush antes of hornear)
- 20 g honey (for the glaseado final)
- 15 ml hot water (for mezclar with the miel al final)
- 1 g pinch of salt (for the relleno)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, mix the bread flour, sugar, fine salt, and instant dry yeast.
- 2
2. Add the warm whole milk and the egg. Mix until a shaggy dough forms.
- 3
3. Gradually incorporate the 80 g softened unsalted butter and knead for 10 to 12 minutes, until the dough is smooth, elastic, and slightly glossy.
- 4
4. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 75 to 90 minutes in a warm place, until nearly doubled.
- 5
5. Meanwhile, toast the shredded coconut in a dry skillet over medium-low heat for 3 to 4 minutes, stirring constantly, until lightly golden. Let it cool.
- 6
6. For the filling, mix the 90 g unsalted butter with the tamarind pulp, dark brown sugar, ground cinnamon, vanilla extract, pinch of salt, toasted coconut, and 12 g black sesame seeds. Beat until spreadable.
- 7
7. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 18 x 12 inches.
- 8
8. Spread the tamarind filling evenly over the surface, leaving a 3/4-inch border clear on one long side.
- 9
9. Roll the dough up tightly from the long side opposite the clear border to form a log. Pinch the seam to seal.
- 10
10. Using a sharp knife, cut the log lengthwise to expose the layers. Twist the two strands together with the cut sides facing up, then join the ends to form a ring.
- 11
11. Place the ring on a parchment-lined baking sheet. Cover loosely and let proof for 35 to 45 minutes, until puffy.
- 12
12. Preheat the oven to 350°F / 175°C.
- 13
13. Brush the ring with heavy cream and sprinkle the remaining 6 g black sesame seeds over the top.
- 14
14. Bake for 28 to 30 minutes at 350°F / 175°C, until the ring is deeply golden and baked through in the center.
- 15
15. Stir the honey with the hot water and, as soon as the bread comes out of the oven, brush the still-hot ring with this light glaze for shine.
- 16
16. Let cool for at least 20 minutes before slicing and serving.
Chef tips
If the tamarind pulp is very thick, loosen it with 1 extra teaspoon of warm water before mixing the filling. For a cleaner shape, chill the rolled log for 10 minutes before slicing it lengthwise.
Substitutions
You can substitute whole milk with 2% milk, and the final honey glaze with agave syrup. Black sesame can be replaced with white sesame, though the visual impact and flavor will be milder.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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