Ingredients

1 1/2 c. water

1/4 c. butter, melted

1 tbsp. yeast

2 tsp. salt

1/2 c. granulated sugar

1 tsp. ground cinnamon

4 c.  all-purpose flour

1 egg

Cooking spray

1 2/3 c. milk

1/4 c. granulated sugar

1/4 tsp. pure vanilla extract

4 egg yolks

1 1/2 c. powdered sugar, sifted

3 tbsp. water

1 c. shredded coconut

Preparation

  1. Roll Dough: Grease a baking sheet with cooking spray. Roll dough into a log and cut into 8 pieces. Roll each piece onto a ball. Place on the prepared baking sheet. Let dough rise for 35 minutes.
  2. Bake Bread: Preheat oven to 350°F. Bake school bread for 15 minutes, until golden brown. Cool before filling.
  3. Set Up Double Boiler: Bring milk to boil over medium heat. Prepare a double boiler—or place a heatproof bowl over a pot of simmering water—and set aside.
  4. Make Custard: Beat sugar, vanilla, and egg yolks in a medium bowl until the mixture doubles in volume. Slowly add warm milk mixture to eggs. Pour into double boiler. Dissolve cornstarch in water in a small bowl and add it to the mixture. Stir over simmering water until custard thickens but does not boil. It should coat the back of a wooden spoon. Place the bowl in an ice bath until it reaches room temperature, then refrigerate until ready to use.
  5. Assemble the Dessert: Mix powdered sugar and 2 tbsp. of water in a shallow bowl. If glaze is too thick, add 1 tsp. of water at a time until desired consistency. Poke a hole in the bottom of each piece of bread, creating a pocket. Spoon custard into a piping bag. Fill the bread with custard through the hole in the bread. Dip the top of the bread in icing, hole side up, letting excess icing drip off before placing it on a platter. Sprinkle with coconut and top with a swirl of custard.