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1
Roast the walnuts and chop finely.
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2
Yeast Version: Place all of the ingredients, except for the butter and ingredients, into the bread baker and press start.
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3
After 5 minutes, add the butter and place the ingredients into the yeast compartment.
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4
Leave it up to the bread maker until the first proofing.
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5
Divide into 8 portions and form each into round balls.
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6
Cover with a damp cloth for 15 minutes.
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7
Round out the balls.
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8
Place on a baking tray and use scissors to cut crosses in the tops.
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9
Let sit until double in volume for the second proofing.
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10
Bake for 12 minutes in a preheated 180C oven.
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11
Adjust the time as needed.
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12
When baked, cool on a cooling rack.
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13
Homemade Leavening Version: Place all of the ingredients except for the ingredients into the bread maker and let it knead until smooth.
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14
Add the ingredients and let it continue kneading until the dough is smooth again.
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15
Transfer to a bowl and let it proof the first time until double in volume.
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16
Once it has risen, divide into 8 rounded portions, Cover with a damp cloth and let sit for 20 minutes.
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17
Then follow Steps 5-7 from the yeast version.
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18
This bread will turn out fluffy and airy with the delicious aroma of coconut.
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19
Don't substitute the coconut milk for soy or regular milk.
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20
You must use coconut milk.
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21
Bagels made with coconut milk are also delicious.
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22
Using coconut milk gives a tropical feeling It's also great in curry.
