This Coconut Custard Babka combines the flavors of soft coconut custard buns with the traditional babka dough. The recipe includes a luxurious coconut filling and is a perfect blend of sweet and creamy textures, making it an indulgent treat.
1: In a pot over low heat, warm the milk to 100°F. Stir in the yeast, then remove from heat.
2: In a stand mixer fitted with a dough hook, combine the flour, sugar, salt, eggs, and milk. Mix on low speed until the dough begins to come together.
3: With the mixer still on low, add the butter 1 tablespoon at a time, allowing each addition to fully incorporate before adding the next. Increase the speed to medium-low and mix for about 5 minutes, or until the dough pulls away from the sides of the bowl and becomes smooth.
4: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise overnight in the refrigerator.
5: For the filling, cream together the sugar and butter, then mix in the egg yolks. Stir in the shredded coconut.
6: On a floured surface, roll the dough into a 15x10-inch rectangle. Spread the coconut filling evenly over the dough, leaving a 1-inch border around the edges.
7: Roll the dough tightly into a log, then slice the log in half lengthwise. Twist the two halves together by crisscrossing them, then press the ends together to seal and tuck them underneath.
8: Place the braided dough into a greased loaf pan, cover with a towel, and let it rise for 1 hour or until doubled in size.
9: Preheat the oven to 375°F.
10: Brush the loaf with egg wash and sprinkle with maldon salt. Bake for 30–40 minutes, or until golden brown.
11: Transfer the loaf to a cooling rack and let it cool completely before slicing.
