How to make BAJAN SWEETBREAD

grated coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded coconut

Unsweetened flakes reduce sugar content.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lighter.

Mix together the dry ingredients: flour, cinnamon, nutmeg, allspice, baking powder, and salt in a large bowl using a whisk.

Add the butter to the flour mixture and rub it in using a fork until it resembles a sandy texture or breadcrumbs.

In another bowl, combine the wet ingredients: raisins, sugar, cherries, almond milk, almond essence, and vanilla essence.

Gradually add the wet ingredients to the dry mixture, mixing a little at a time until a bread-like texture forms.

Transfer the dough to a floured countertop and knead for a few minutes until it is playable and holds together without falling apart.

If the dough is too dry, create a well in the dough and add about a tablespoon of water, then continue kneading until the desired texture is achieved.

Prepare the coconut filling by mixing together 1/2 cup of grated coconut, 2-3 tablespoons of sugar, 1/2 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of allspice, and 1 teaspoon of vanilla essence.

Place the coconut filling in the center of the dough, then fold the dough over it and shape it into a loaf.

Preheat the oven to 360°F.

Grease the baking trays and place the shaped dough into them, creating a rustic design on top.

Bake in the preheated oven for 1 hour and 5 minutes, checking for doneness; if using three cups of flour for three loaves, bake for 45-55 minutes instead.

Allow the bread to cool for a few moments before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens