Bounty-style coconut and chocolate yeast strudel

Tip: tap a step to mark it as done.

1. Add the sugar, yeast, and 1 tbsp of the semi-coarse wheat flour to the warm milk and let stand until foamy. In another bowl, combine the remaining dough ingredients, add the yeast mixture, and knead into a smooth dough. Let rise in a warm place for about 20 minutes.

   Transfer the dough to an oiled bowl, cover with a kitchen towel, and refrigerate for at least 4 hours. Tip: Prepare the dough in the evening and refrigerate overnight.

2. Tip: If you do not want to wait for the yeast dough to rise, substitute store-bought puff pastry.

3. The next day, or after 4 hours, remove the dough from the refrigerator and let stand on the counter for 30–40 minutes to come to room temperature.

4. Prepare the filling. Heat the milk, butter, sugar, and vanilla over low heat without boiling. Once the sugar dissolves, remove from the heat, stir in the coconut gradually, and let cool.

5. Roll the dough into a thin sheet on a floured work surface. Spread the coconut filling down the center and place the whole milk chocolate bars on top.

6. Using a sharp knife, cut the edges of the dough into strips, then fold them over the filling one at a time to wrap it in a braided pattern. Cover with a kitchen towel to keep the dough from drying out and let rise for about another half hour.

7. Beat the egg yolk with a little water and brush over the strudel. Bake in an oven preheated to 180 °C (350 °F) until golden brown.

   

Tip: Cut the strips diagonally and to an even width, then fold them alternately from the left and right so they overlap slightly to keep the coconut filling from leaking out.

This recipe was translated from the Slovak original: Bounty závin z kysnutého cesta s kokosom a čokoládou