Roast the walnuts and chop finely.
Yeast Version: Place all of the ingredients, except for the butter and ☆ ingredients, into the bread baker and press start. After 5 minutes, add the butter and place the ☆ ingredients into the yeast compartment.
Leave it up to the bread maker until the first proofing.
Divide into 8 portions and form each into round balls. Cover with a damp cloth for 15 minutes.
Round out the balls. Place on a baking tray and use scissors to cut crosses in the tops. Let sit until double in volume for the second proofing.
Bake for 12 minutes in a preheated 180°C oven. Adjust the time as needed.
When baked, cool on a cooling rack.
Homemade Leavening Version: Place all of the ingredients except for the ☆ ingredients into the bread maker and let it knead until smooth. Add the ☆ ingredients and let it continue kneading until the dough is smooth again.
Transfer to a bowl and let it proof the first time until double in volume.
Once it has risen, divide into 8 rounded portions, Cover with a damp cloth and let sit for 20 minutes.
Then follow Steps 5-7 from the yeast version.
This bread will turn out fluffy and airy with the delicious aroma of coconut.
Don't substitute the coconut milk for soy or regular milk. You must use coconut milk.
Bagels made with coconut milk are also delicious.
Using coconut milk gives a tropical feeling It's also great in curry.
