1 cup milk, scalded and cooled
1 ounce active yeast,proofed
4 cups white flour
15 ounces cocojam
8 ounces shreeded coconut
1/2 pound butter or margarine
1/2 cup sugar
1/2 tbsp salt
4 eggs, beaten
2 tsp vanilla extract
1 tsp cinnamon
2 eggs, well beaten
In a bowl, combine the milk, yeast and 2 cups of the flour and mix into a soft dough. Place in a large greased bowl, cover with a towel, and set aside in a warm place. Allow the dough to double in size, 30-40 minutes. This forms the sponge.
While the dough is rising, prepare the filling: Place the cocojam in a pan and soften over medium heat.Mix in the shredded coconut thoroughly. Add a few tablespoon of water if the cocojam is too thick to mix with the coconut. Remove from the heat and allow to cool slightly. Set aside until ready to use. Keep warm.
In a mixer, cream the butter, sugar and salt until well blended. Mix in the eggs, vanilla and cinnamon.
When the sponge has risen,add it to the butter and egg mixture and mix well to break up the sponge.
Add the remaining 2 cups of flour. The dough should be smooth and elastic. Add more flour or milk to achieve this consistency.
Pinch off balls about 2 inches in diameter and flatten slightly with thumb and fingertips. In the center of each patty of dough, place 1 heaping tbsp of the coconut filling. Fold the dough over the filling and seal the edges with water. Roll the filled dough back into a ball. Put on greased cookie sheet, leaving at least 1 inch between each ball. Set aside and allow to double in size, about 30-40 minutes.
In a bowl, mix the 2 eggs and the water.
Just before baking,brush each roll with the egg wash. Bake for 35-40 minutes or until golden brown. While still warm, sprinkle them lightly with powdered sugar, so the sugar will melt. Makes about 24 coconut-filled sweet rolls.