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Door County Coconut Mocha Babka Buns
By: Shauna H. - Roy, UT - 2017 Recipe Contest Submission
"The new Door County Coconut Cupcakes Coffee takes center stage in this gorgeous sweet bread. The tender brioche style dough is infused with coffee flavor, then smothered in Door County's Mocha Cappuccino Topping, and dusted in organic flaked coconut. Instead of a traditional babka loaf, the dough is braided into mini wreaths, making it the perfect size to dunk into a hot cup of coffee."
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Featured ingredient: Coconut Cupcakes Coffee 10 oz. Ground
- 6 oz. Door County Coconut Cupcakes Coffee, brewed and cooled
- 1 Ten and a half ounce jar Door County Mocha Cappuccino Topping
- 1/2 Cup half & half
- 2 1/4 teaspoons Dry Active Yeast
- 1/3 Cup, plus 1 teaspoon granulated sugar
- 1/2 stick plus one Tablespoon butter (at room temperature)
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon sea salt
- 4 Cups bread flour
- 1 Cup plus 2 Tablespoons organic unsweetened flaked coconut
- 2 Tablespoons melted butter
1. Heat the half & half to 115 degrees. Sprinkle in the yeast and 1 teaspoon of the sugar and then, stir gently to combine and let sit until foamy (about five minutes).
2. Place 1/2 stick of the butter into the bowl of a stand mixer fitted with a paddle attachment and whip.
3. Pour the coffee into a large mixing bowl and then crack in the eggs and add the 1/3 Cup sugar. Whisk to combine, then add this mixture to the butter in the food processor. Add the vanilla, salt, and the yeast mixture. Mix on low speed to combine.
4. Change the mixer attachment to the bread hook. With the mixer on low speed, slowly add the flour 1/2 Cup at a time. Stop the mixer to scrape down the sides of the bowl as needed. The dough will form a ball and pull away from the sides of the bowl. If it is too sticky, add a bit more flour, if too dry, add a splash more coffee. Continue to let the mixer knead the dough for another 4 minutes.
5. Use the Tablespoon of the remaining room temperature butter to grease a large bowl and a piece of plastic wrap. Place the ball of dough into the bowl and cover with the greased plastic. Allow the dough to rise for 60 to 90 minutes or until doubled in size.
6. Cut the risen dough into 12 equal portions. Roll each portion into a rough rectangle that is around 9 X 3 inches (it does not need to be exact). Spread a generous Tablespoon of the mocha cappuccino spread over the surfaces of each rectangle of dough. Sprinkle 1 to 2 teaspoons of flaked coconut over the surface of each piece of dough.
7. Starting from the long end, roll each piece of dough up into a log. Then, using a sharp knife, cut the log in half lengthwise. Take the two pieces of dough and twist them around each other. Shape the dough twist into a wreath shape, tucking the ends under. Set the buns onto a parchment lined sheet pan, leaving 2 inches between each bun (you will need two sheet pans). Cover and let rise 30 to 45 minutes until risen to the desired size. Be careful not to allow the dough to over rise or the buns will be very large.
8. When the buns have risen, preheat the oven to 350°F. Bake for 20 minutes.
9. Brush the buns with the melted butter and sprinkle with the remaining coconut before serving.