Easy Cranberry Coconut Bread Recipe

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Today’s coconut bread is added with cranberries, and the taste is richer, with a hint of sourness and refreshing in the fragrance, which is more delicious.

Easy Cranberry Coconut Bread Recipe
Level: Easy
Yield: 6 servings


Dough material
High-gluten flour 170 g
Low-gluten flour 50 g
Milk 85 g
Whole Egg liquid 25 g
unsalted butter 30 g
Sugar 30 g
Salt 2 g
Yeast 3 g
Butter 20 g
Cranberry coconut stuffing
Butter 20 g
Whole egg liquid 30 g
coconut meat powder 35 g
Sugar 20 g
Cranberry 25 ~ 35g
Crispy grains
Butter 8 g
Powdered sugar 5 g
low-gluten flour 15g


  • In addition to butter, all "dough materials" are put into the toaster in turn, first put the liquid, and then put the flour. Dig a hole on the flour and bury the yeast, start the toaster and flour program, after 20 minutes, add a small piece of softened butter cut in advance, continue to knead the dough until it is complete, take out the plastic wrap, ferment at room temperature, ferment until it is 1.5 to twice as large, and touch the flour with your fingers, The dough does not retract and the fermentation is completed.

  • Take out the fermented dough, squeeze and exhaust, divide it into 6 equal parts on average, round, cover with fresh-keeping film, and wake up at room temperature for 15 minutes.

  • When the dough wakes up, prepare cranberry and coconut stuffing, soften the butter in advance, add the egg liquid, roughly stir, and then add sugar, coconut and cranberry in turn (can be cut into small pieces, the dosage can be increased appropriately, I used 25g), and mix well.

  • Take a refreshing dough, roll it into a small round cake, and put an appropriate amount of cranberry coconut stuffing, like a bag; Same, wrap, close and squeeze! Pinch it!

  • Close down and press flat slightly.

  • Find the center point, cut six equal parts evenly with scissors, and cut them thoroughly up and down, but the shear opening should not be too close to the center point, leaving a place for crisp grains.

  • After all are cut, put them into the baking pan in turn, separate them from each other, and feed them into the oven; For fermentation, if the oven has no fermentation function, you can put warm water under the baking plate, and the secondary fermentation temperature shall not exceed 38 ℃.

  • Prepare crispy granules during fermentation, soften the butter, add powdered sugar and low gluten flour, rub them into small granules by hand and set aside. (Sesame can also be used to replace this step, but the taste will be different.).

  • Ferment to 1.5 to 2 times the size, take out and brush the whole egg liquid, evenly sprinkle pastry particles in the middle, send them to the middle layer of the preheated 180 ° oven, fire 175 ° up and down, bake for 13 ~ 15 minutes, pay attention to observation in the middle, color satisfactorily, cover tin foil in time to prevent baking paste or too deep color.

  • After coming out of the oven, put it on the drying net to cool.


The amount of water absorbed by different flour varies in different seasons. The amount of liquid in the recipe is an appropriate standard for me. It is only for reference. Please master it by yourself.

If the dough is a little sticky, you can use hand powder appropriately. It is recommended to use machine and flour to save time and effort.

Each oven has a different temper. Please control the temperature and time by yourself. My oven has a high temperature.

Light cream can be replaced by milk. The dosage can be reduced by 8 ~ 10g. Cranberries can be replaced by raisins, raisins, blackcurrants, etc. the dosage can be increased or decreased according to preferences.

Crispy grain can be replaced by black and white sesame.

Adding low gluten flour can make the bread taste softer. If not, you can use high flour.

Nutrition Facts

Per Serving ( 124 g ) :
calories404 calories
carbohydrate56 g
cholesterol70 mg
fat17.6 g
fiber1.8 g
protein6.8 g
saturatedFat2 g
sodium392 mg
sugar28 g
transFat0.3 g


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