Ingredients
Units
Scale
- 4 1/2 cups all purpose flour
- 1 1/2 tsp instant yeast
- 1 cup warm milk (or coconut milk)
- 4 oz honey-butter sauce
- powdered sugar
- 1/2 cup coconut oil (or 1/3 cup vegetable oil)
- 1/3 cup sugar
- 1/4 cup dry milk powder
- 3 eggs
- 3 Tbsp honey
- 2 Tbsp unsalted butter (room temperature)
- 1 tsp salt
- 2 Tbsp clover honey and 2 Tbsp unsalted butter for honey-butter sauce
Instructions
- In the bowl of a stand mixer, add the warm milk and stir in the yeast and sugar. Let it sit for five minutes until foamy.
- Add the flour, salt, dry milk powder, butter, honey, and coconut oil. Mix on medium-low with the dough hook attachment.
- Add the eggs and continue mixing for another 7 minutes.
- Form a ball and place in a greased bowl. Cover and let rise for 1 hour until double in size.
- Punch the dough down, cut into two equal parts, and place in well oiled bread pans.
- Loosely cover with plastic wrap and allow the dough to rise for 1 hour at room temperature.
- Preheat oven to 350° F.
- Score each load and bake for 35 minutes on the lower-middle rack.
- Remove the loaves from oven and bread pans and place on a cooling rack.
- When ready to serve, drizzle honey-butter over the loaves and sprinkle with powdered sugar.
Notes
To make the honey-butter sauce, melt 4 Tbsp of honey with 4 Tbsp of butter and whisk together until homogenous.
Bake a bunch of mini-loaves in a muffin pan to serve smaller portions.
- Prep Time: 15 minutes
- Rise Time: 2 hours
- Cook Time: 35 minutes