Coconut Floss Bread Made This Way: Oil-Free, Soft, and Delicious – Exactly How I Imagine the Perfect Lunch Bread!

Add all the dough ingredients except the butter into the stand mixer. You can omit the condensed milk if you don’t have it.

Mix on low speed first until combined, then switch to high speed and knead until a thick gluten film forms.

Add the softened butter and continue kneading until a full windowpane forms. Shape the dough smooth, then proof at about 30°C for around 40 minutes.

After the first proof, divide the dough into 16 equal portions, about 40 g each.

Shape each piece into a ball and let rest for 20 minutes.

After resting, roll each dough ball into a rope.

Roll the ropes out into thin strips.

Flip the dough sheet over and roll it up.

Arrange evenly on a baking tray and proof at 35°C for about 90 minutes.

Combine the whole egg liquid and sugar, stirring until the sugar is slightly dissolved.

Slowly stream in the salad oil while stirring constantly. Make sure to add the oil very slowly.

Stir until the mixture slightly thickens.

Add the desiccated coconut and mix until evenly combined.

For a more attractive color, you can add water‑soluble yellow food coloring.

Pipe the prepared coconut filling evenly over the fully proofed rolls.

Preheat the oven to 180°C top heat and 170°C bottom heat. Bake on the lowest rack for about 20 minutes. If the top browns too quickly, cover with foil.

Just look at the pictures!