Butter Flaps / Coco Bread

Butter Flaps or Coco Bread are soft, layered, butter-filled breads baked to tender, golden brown perfection. In Guyana, this wonderful bread is called butter flap and in Jamaica, it is called coco bread. The recipe for both breads is exactly the same with one simple difference between the two. Learn how to make butter flaps and coco bread with this easy recipe!

Course Bread

Cuisine Caribbean, Guyanese, Jamaican

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Prep Time 1

Cook Time 25

Total Time 1 25

Servings

Calories 326kcal

Author Althea Brown

Equipment

Large Mixing Bowl
Baking Sheet

Ingredients

3 1/2 cups of all purpose flour
1 tablespoon of rapid rising yeast
1/2 cup of salted butter for the dough + 2 cups more for coco bread and 4 cups more for butter flaps (at room temperature)
1 1/4 cups of warm water
1/4 cup of sugar

Instructions

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 ½ 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

For Coco Bread

Next add 2 teaspoons 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

For Butter Flaps

Add 2 teaspoons 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 teaspoon 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

Nutrition