Easter

Mint Coconut Swirl Bread

March 17, 2020
Photo by Ruwani Ravin Kumar
Author Notes

This swirl bread is full of flavor with fresh mint, cilantro, and coconut and it’s so deliciously refreshing. The bread is very soft, comforting, and you can’t stop with one slice. This Mint Coconut swirl bread is excellent for lunchboxes, tea sandwiches, toast or, served with a warm bowl of soup.
This mint cilantro coconut filling is based on an Indian mint coconut chutney. There are several varieties of mint chutneys, and a basic mint chutney consists of fresh mint, coriander, coconut, tamarind/ lime juice, ginger, and green chili.

Ruwani Ravin Kumar

  • Prep time 2 hours 20 minutes
  • Cook time 30 minutes
  • Serves 10
Ingredients
  • Bread Dough
  • 4 cups all purpose flour
  • 4 tablespoons butter melted
  • 2 1/4 teaspoons instant yeast
  • 1/4 cup
    1 tablespoon warm water


  • 1 cup whole milk
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 large egg
  • 1 egg yolk +1 tablespoon milk mixed for egg wash
  • 1 tablespoon nigella seeds
  • Mint coconut paste
  • 2 1/2 cups fresh mint leaves
  • 1 cup roughly chopped cilantro
  • 1 large clove of garlic
  • 4-5 tablespoons freshly grated coconut
  • 1 teaspoon lime juice
  • 1/4 teaspoon salt
In This Recipe
Directions
  1. This dough recipe is made by hand. However, you can use a stand mixer to put this dough together. Combine flour, yeast, sugar, salt, melted butter, and egg in a large bowl.
  2. First, add a 1/4 cup of warm water and milk to the flour mixture and knead it to form a very soft dough. If the dough is dry, add water tablespoon at a time until you get a very soft dough. Depending on the flour that you use and the weather conditions, you might need more or less water.
  3. Turn the dough onto a lightly floured surface. Knead the dough for 10 minutes or until the dough springs back. Put the dough into an oiled bowl and cover the bowl with cling wrap. Leave it somewhere warm for 1 hour or till the dough is doubled in size.
  4. Punch the dough down, leave it to rest for 10 minutes. Divide the dough into half for 2 small loaves. Now roll each dough into a rectangle ( about 11” x 8”). Spread the mint cilantro coconut paste on top.
  5. Roll the dough tightly and pinch the edges to seal. Place the rolled dough logs in 2 buttered 9.5” x 4” inch loaf pan.
  6. Cover with lightly greased cling wrap and let it rise in a warm place for 1 hour or until doubled in size. During the last 15 minutes of the rising time, pre-heat the oven to 350F/ 170C.
  7. Remove the cling wrap and apply the egg wash on top of the loaf. Next, sprinkle some nigella seeds on top. Bake until golden brown for 25-30 minutes. After 30 minutes, remove the loaf pans from the oven and place it on a cooling rack. Serve warm with soup or spread some butter and enjoy.
  8. Mint Coconut Paste Clean and wash the mint cilantro leaves. Drain all the water and place it on kitchen towels to remove the water.
  9. Put the leaves and the rest of the ingredients in a blender/ food processor and blend it to a smooth paste. If needed, you can add 1-2 teaspoons of water to grind to a paste. Avoid adding more than 2 teaspoons of water.

See Reviews

See what other Food52ers are saying.

Review