MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tahitian Breakfast Treats
Categories: Breadss, Herbs
Yield: 8 servings

1/4 oz Env active dry yeast
1/4 c Warm water (115-|F/46-|C)
1/2 c Warm coconut milk
- (115-|F/46-|C)
1/2 c Sweetened shredded coconut
1/3 c Sugar
1/2 ts Salt
2 1/2 c A-P flour

MMMMM------------------------SPICED SUGAR-----------------------------
1/2 c Sugar
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 Vanilla bean
1/4 c Butter, melted

Add yeast to warm water and stir to dissolve; allow to
sit until yeast has bubbled, 5-7 minutes. Add yeast
mixture to warm coconut milk. In a large bowl, combine
shredded coconut, sugar, salt, yeast mixture and 1 cup
flour; beat on medium speed until smooth. Stir in enough
remaining flour to form a stiff dough (dough will be
sticky). Turn dough onto a floured surface; knead until
smooth and elastic, 6-8 minutes. Place in a greased
bowl, turning once to grease the top. Cover and let rise
in a warm place until doubled, about 1-1/2 hours.

Punch down dough. Turn onto a lightly floured surface;
divide into 8 portions. Roll each into a 12" rope. Curl
ends in opposite directions to form a figure 8. Tuck
each end under where it meets center of roll and pinch
lightly to seal. Place 2" apart on a parchment-lined
baking sheet. Cover with a kitchen towel; let rise in a
warm place until almost doubled, about 30 minutes.

Bake @ 375-|F/190-|C until light brown, 10-12 minutes.
Meanwhile, place sugar, cinnamon and ginger in a shallow
bowl. Split vanilla bean lengthwise. Using the tip of a
sharp knife, scrape seeds from the center; stir into
sugar mixture. Brush warm pastries with melted butter;
roll in sugar mixture to coat.

Sue Falk, Sterling Heights, Michigan

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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