Mother-in-law’s Tongue Bread
Introduction
There’s something magical about traditional breads that bring families together, and Mother-in-law’s Tongue Bread is a true celebration of sweet, fluffy dough with a rich, coconutty topping. This dessert-like bread has soft, pillowy buns that soak up a glossy sugar syrup, while the coconut topping adds texture and a touch of exotic flavor. Perfect for special occasions, holidays, or simply enjoying with a cup of tea or coffee, this bread combines a comforting homemade aroma with a visually striking finish. Each bite is sweet, tender, and satisfying—guaranteed to impress anyone at the table.
Ingredients
For the Dough:
- 1 kg wheat flour (8 cups / 35 oz)
- 10 g flour reinforcer (optional, 2 tsp)
- 200 g sugar (1 cup / 7 oz)
- 20 g salt (1 tbsp / 0.7 oz)
- 12 g dry yeast (1 tbsp / 0.42 oz)
- 1 egg
- 100 ml milk (3.4 fl oz / 1/2 cup)
- 40 g margarine (3 Tbsp / 1.4 oz)
- 400 ml water (1 2/3 cups / 13.5 fl oz)
For the Coconut Topping (Roof):
- 1 kg shredded coconut (10 cups / 35 oz)
- 6 eggs
- Yellow food coloring (optional, a few drops)
For the Syrup:
- 1.5 liters water (6 1/3 cups)
- 900 g sugar (4 1/2 cups)
Directions
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