Super Soft Polish Starter Coconut Toast

Cooking Steps

Cooking Process

1. 
   Step 1 Detail

   First, make the Polish starter: dissolve dry yeast in warm water, add high-gluten flour, and mix until no dry powder remains. Smooth the surface and mark it.

2. 
   Step 2 Detail

   Let it ferment at room temperature until it grows 2-3 times in size.

3. 
   Step 3 Detail

   The fermented Polish starter will have bubbles at the bottom and a honeycomb structure inside. In this state, it can be used directly or stored in the refrigerator overnight.

4. 
   Step 4 Detail

   Put the main dough ingredients (except butter) and the Polish starter into the stand mixer. Mix on low speed until no dry flour remains, then switch to high speed.

5. 
   Step 5 Detail

   When a coarse film forms, add room-temperature softened butter.

6. 
   Step 6 Detail

   Continue mixing until a thin film (windowpane stage) forms. The dough temperature should be around 26°C when finished.

7. 
   Step 7 Detail

   Shape into a smooth-surfaced dough ball.

8. 
   Step 8 Detail

   Cover with plastic wrap and place in a proofing box at 28°C until doubled in size.

9. 
   Step 9 Detail

   After fermentation, press down to deflate the dough and divide into two equal portions.

10. 
    Step 10 Detail

    Round each portion, cover with plastic wrap, and let rest for 20 minutes.

11. 
    Step 11 Detail

    Roll the dough into a rectangular shape.

12. 
    Step 12 Detail

    Flip over and shape the edges.

13. 
    Step 13 Detail

    Spread coconut filling evenly (see coconut filling recipe below; can be prepared during the first fermentation).

14. 
    Step 14 Detail

    Roll up from one side.

15. 
    Step 15 Detail

    Roll into this shape and seal the edge.

16. 
    Step 16 Detail

    Leave 3-5cm at the front end, then cut into three strips.

17. 
    Step 17 Detail

    Braid into a three-strand braid and tighten the end.

18. 
    Step 18 Detail

    Fold both ends toward the middle.

19. 
    Step 19 Detail

    Place in the toast mold.

20. 
    Step 20 Detail

    Proof in the proofing box at 34°C with 80% humidity until 90% full.

21. 
    Step 21 Detail

    Brush the surface with egg wash.

22. 
    Step 22 Detail

    Sprinkle with almond slices.

23. 
    Step 23 Detail

    Bake in the oven at 155°C for 35 minutes. Cover with foil after about 10 minutes to prevent over-browning.

24. 
    Step 24 Detail

    For the coconut filling: use room-temperature softened butter.

25. 
    Step 25 Detail

    Add powdered sugar and mix well.

26. 
    Step 26 Detail

    The butter and powdered sugar should be fully incorporated.

27. 
    Step 27 Detail

    Add egg liquid in three portions. Add the first portion and beat with an electric mixer until smooth.

28. 
    Step 28 Detail

    Add the second portion and continue beating.

29. 
    Step 29 Detail

    Add the third portion and beat until it reaches a yogurt-like consistency.

30. 
    Step 30 Detail

    Add milk powder and coconut flakes.

31. 
    Step 31 Detail

    Mix well and set aside for use.