Coco Bread

Sift the bread flour into a mixing bowl, then add sugar, yeast, baking powder, and a pinch of salt. Whisk to combine. Use your fingertips to rub 8 tablespoons of butter into the flour mixture until it resembles coarse crumbs. Gradually add the coconut milk while kneading until a sticky dough forms.

Dust a work surface with flour. Knead the dough until it is smooth and no longer sticky, about 5 minutes. Lightly oil a mixing bowl, place the dough inside, and cover with a kitchen towel or plastic wrap. Let it rise in a warm area until doubled in size, airy with some bubbles, and soft to the touch.

Melt the remaining butter and mix with olive oil in a small bowl. Punch down the dough gently to release excess air. Dust the work surface with flour again, and knead until smooth. Divide the dough into 6 equal pieces, forming each into a ball.

Roll each dough ball into a circle about 5 inches in diameter. Brush the surface with the butter and olive oil mixture, then fold in half to form a half-moon shape. Place on a baking sheet, cover, and let rise again until airy and soft.

Preheat the oven to 350°F. If using, whisk the egg for an egg wash. Brush the dough pieces with the egg wash or remaining butter mixture. Bake until golden brown, 30 to 40 minutes. Serve warm or at room temperature.