WHOLE TOUGH CHICKEN SOUP | PANI POPO

Combine warm water and yeast in a bowl; let sit until frothy, about 5-10 minutes.

In a large mixing bowl, whisk together flour, sugar, salt, baking powder, cinnamon, and nutmeg.

Add the yeast mixture, coconut milk, melted butter, eggs, and vanilla extract to the dry ingredients.

Mix until a soft dough forms; knead for about 5 minutes until smooth.

Cover the dough with a cloth and let it rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 350°F (175°C).

Punch down the risen dough and divide it into equal portions.

Shape each portion into a ball and place them in a greased baking dish.

In a separate bowl, mix coconut flakes with a little sugar and sprinkle over the dough balls.

Cover the dish again and let the dough rise for another 30 minutes.

Bake in the preheated oven for 25-30 minutes until golden brown.

Remove from the oven and brush with melted butter.

Serve warm, drizzled with additional coconut milk if desired.

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