Makatia coco - other recipe

Makatia coco - other recipe

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,
1 egg,
80 g grated coconut,
1 tablespoon small sultanas,
Milk for glazing.

Preparation:
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 together.
Use the yeast mixture, the egg and some more warm water, to turn the flour and butter mix into a soft dough.
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.
Serve hot with butter and enjoy.