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Stuffed Coco Bread

Coco bread dough:
1 cup coconut milk  
1/4 cup sugar
4 tbs butter, softened  
1 tsp salt 
1 packet yeast
1 egg 
3 3/4 cups all-purpose flour  

Egg wash:
1 egg
2 tbs water

Optional Topping:
2 tbs melted butter

Curry Filling:
1lb ground meat
1 bouillon cube
3/4 tsp adobo
1/2 onion, diced
1/2 scotch bonnet/habanero pepper, seeded and sliced
4 green onions, diced
4 cloves garlic, minced
1/2 inch ginger, minced
1/2 tsp fresh thyme leaves
1/4 tsp allspice
1 tbs curry powder
1 small potato, diced
1/2 cup coconut milk

In a bowl or stand mixer, combine coconut milk, egg, sugar, salt, butter, and yeast. Once well combined, add the flour in three additions mixing well in between. Once the flour is incorporated, knead the dough by hand or with stand mixer for 3-5 minutes. Cover with plastic wrap and allow to rise for 1 hour.

During the first rise, brown ground meat on high with the bouillon and adobo. Add onion, garlic, habanero, green onions and thyme, cook for 3 minutes. Stir in potatoes. Cook for an additional 3 minutes. Stir in curry powder, allspice, and coconut milk, cover, reduce heat to medium-low. Cook until potatoes have softened, about 15 minutes.

Allow filling to cool before filling the coco bread.

Stretch coco bread out and cut into double the desired size. Fill, fold in half, cover with plastic wrap, and allow to rise a second time for 30 minutes.

Whisk together the egg and water. Brush egg wash on the stuffed coco bread. Bake at 375 for 15-18 minutes.

Brush with butter after removing from the oven.