Sift the flour, salt, bread improver and dried yeast in a
large bowl. Mix in the white sugar. Make a well in the middle and gradually
blend in the water and oil / butter. Sprinkle with the vanilla essence. Work
the dough for 15 minutes.
Separate into 12 dough balls. In
the middle of each dough ball, place a small quantity of shredded coconut.
Close the dough ball to contain the shredded coconut in the middle.
Place dough balls on a baking
sheet. Cover with a dry tea towel. Allow the dough to rise in a warm place
until doubled in bulk, about 90 minutes. Heat up the oven to 220 degrees
Bake in bottom third oven position
at 220 degrees centigrade for about 20 minutes or until cooked and slightly
golden on top. Serve warm. Enjoy.
Ingredients (makes 15):
500 g white bread flour,
250 ml warm water,
1 1/2 teaspoons dried yeast,
2 tablespoons melted butter,
5 tablespoons sugar,
80 g grated coconut,
1 tablespoon small sultanas,
Milk for glazing.
Dissolve one teaspoon of
sugar in the warm water. Sprinkle over the yeast, mix in lightly and leave
in a warm place until it becomes frothy.
Sift flour and rub in the
butter. Add to yeast mixture about 3 tablespoons of the sugar and mix
Use the yeast mixture, the
egg and some more warm water, to turn the flour and butter mix into a soft
Wrap the dough in glad wrap
and leave covered, in a warm place to double in size.
Knead dough again to knock
out the air. Divide into 15 dough portions.
Mix the coconut with the
remaining sugar and the sultanas.
Fill each rounded dough
portions in the centre with 1 teaspoon of the coconut mixture and close.
Slightly flatten the dough
balls and place them, well separated, on baking sheets. Set aside to
increase in volume and risen again in a warm place.
When the makatias have
doubled in size, brush with the milk and bake in a pre-heated oven at 180
degrees C (350 degrees F) until golden brown.
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