Butter Flaps / Coco Bread (Edit recipe)

Butter Flap or Coco Bread is a soft, layered, butter filled bread. In Guyana this wonderful bread is called butter flap and in Jamaica, it is called coco bread. This recipe brings me right back to my childhood where I peeled away layers and enjoyed every butter filled bite and I am happy to share it with you so that you can share this delicious bread with your family.

1 hour

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	357
Fat:	11 g
Carbohydrates:	52 g
Protein:	8 g
Cholesterol:	30 g
Sodium:	101 mg
Fiber:	2 g
Sugars:	6 g
Calculated per serving.

by Althea Brown

View original recipe

Serves: 8

Ingredients

3.5 cups All Purpose Flour
1 Tbsp Quick Rise Yeast
.5 cup Salted Butter, room temperature, for the dough + 1 cups more for coco bread and 2 cups more for butter flaps, at room temperature)
1.25 cups Water, warmed
.25 cup Granulated White Sugar

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add sugar to warm water and stir until all the sugar crystals dissolve then set aside.
Then to a large mixing bowl add the flour and rapid rising yeast. Mix together well, using a whisk or your fingers.
Next, rub 1/2 cup of salted room temperature butter into the dry ingredients using a fork, until a crumbly texture forms. You may also use your finger tips.
Then make a well in the center of the ingredients and add the sugar-water solution.
Mix until the sugar-water solution and dry ingredients come together to form a soft dough.
Next turn the dough onto a floured surface and knead for a few minutes to form a smooth dough ball.
Place the dough ball into a greased bowl, cover and let sit in a warm place to allow the dough to rise until the dough doubles in size. This should take about 45 minutes.
Preheat Oven to 350 F.
Then turn the dough onto a floured surface and knead for a minute before cutting the dough into 8 to 10 pieces. If you are making coco bread I recommend cutting your dough into 8 pieces. If you are making butter flaps cutting the dough into 10 pieces will make perfectly sized butter flaps.
Roll each piece into a smooth round ball.
Then roll your dough out into a round disk about 3/16th of an inch thick for butter flaps and 1/4 inch for coco bread.

Coco bread

Next add 2 tbsp of room temperature salted butter to one half of the rolled out dough leaving a bit of space at the edges.
Then fold your dough in half. Press the edges to seal.
Repeat until all the coco breads are folded.

Butter flaps

Add 2 tbsp of room temperature salted butter to one half of the rolled out dough leaving a bit of space at the edges.
Next fold the dough in half then add another tbsp of butter to half of the folded dough, then fold again so that the dough in now in quarters. See video.
Then press edges to seal
Repeat until all the butter flaps are folded

Before baking

Damp hands with warm water and brush over butter flaps or coco bread to remove any flour on the surface.
Then bake on the middle rack of the over for 20 to 25 minutes.
Remove from the oven then brush with some butter, cover with a kitchen towel and allow to cool completely.