Pumpkin Coconut Shredded Sweet Rolls

Prep work ① Steam the pumpkin (recommended to prepare the night before making the bread) Peel and dice the pumpkin, steam until soft, then cool completely. Try to prepare it a day in advance and keep chilled. If you steam a large batch at once, you can portion and freeze it.

② Make the golden coconut filling (recommended to make it during the first proof) Butter (or coconut oil) 50 g Icing sugar 50 g Egg yolk 50 g Egg white 30 g Milk powder 25 g Finely shredded coconut 90–100 g Soften the butter, add the icing sugar, then add the egg yolk and egg white and mix well. Add the milk powder and coconut and mix until even; set aside. Depending on the coconut you use, the final filling may vary slightly in moisture. As shown, it will be a bit soft and moist right after mixing and can be spread easily.

Combine all dough ingredients except the butter and place in the M6 stand mixer bowl. Set the timer for 12 minutes. Mix on low speed (speed 1 or 2) for about 30 seconds until no dry flour remains, then increase to speed 6–7 and knead. At this stage the dough will be sticky, which is completely normal; don’t worry, just keep going. PS: Beginners, remember to reserve about 30 g of milk for adjustment. Stand mixers don’t do well with doughs that are too wet, so you can add the remaining liquid in a few additions while kneading. After about 6 minutes, as kneading continues, the dough will gradually become less sticky and you’ll be able to pull out relatively large but still rough membranes.

At this point add the softened butter and knead on speed 3 for about 1–2 minutes until the butter is fully incorporated into the dough.

As the butter is absorbed, gluten develops further. Switch to speed 6 and continue kneading until the dough reaches full gluten development.

The dough should be able to be stretched into a thin, almost transparent membrane with very good elasticity.

Remove the dough and shape it into a ball. The dough temperature should be around 26°C. Place it in a container and let it rise for the first proof for about 60 minutes at 28°C and about 75% humidity.

Proof until the dough has risen to about 2.5 times its original size.

Turn the dough out and divide it. Divide into pieces of about 85 g each. Dust to prevent sticking and avoid tearing the dough roughly.

Shape each piece into a ball, then let rest for 20 minutes at 28°C and about 80% humidity.

Take one relaxed dough ball and roll it out as shown in the picture.

Flip it over and tidy it into a rectangle. Place the filling (together with its container) on an electronic scale and tare it to zero, then scoop out about 25 g of filling.

Spread the filling evenly over the dough, leaving the far end (the sealing edge) uncoated.

Roll up the dough from top to bottom.

Repeat with all pieces. Gently flatten each roll, then cut it in half lengthwise down the middle.

Turn the cut sides facing up and cross the two strands.

Keep the cut sides facing up, twist the two strands together like a rope, and pinch the ends tightly to seal.

Repeat for all pieces and place them into the mold (SN6867).

Proof at about 32°C and 80% humidity until the dough has doubled in size. Sprinkle a little desiccated coconut on top.

For SP50 ovens purchased after the end of January 2022, bake with top heat at 195°C and bottom heat at 215°C for 14–15 minutes. For SP50 ovens purchased before the end of January 2022, bake with top heat at 200°C and bottom heat at 230°C for 14–15 minutes. (When using the mold for the first time, you can consider adding about 2 minutes. After a few uses, once you get stable results, you can follow the times given in the recipe.) For EAT convection ovens, bake at about 170°C for 13 minutes. Always adjust flexibly according to your own oven.

Remove from the oven.

Tap the pan lightly (to release steam), then unmold and cool completely.