1/2 cup milk
3 tablespoons white sugar
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups firm coconut milk
1 teaspoon lemon extract
1 cup chocolate caramel
In a large bowl, mix milk, sugar, flour, yeast, salt, cinnamon and vanilla extract. Stir milk mixture into the flour mixture, beating well.
When the mixture has kneaded, stir in coconut milk, lemon extract and chocolate caramel. Stir all ingredients into the cup of warm water.
When the dough has pulled together, turn it out onto a lightly floured surface and knead about 5 minutes. Lightly oil a 9x13 inch baking pan. Cover lightly with aluminum foil and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal pieces and form into round loaves. Place on a baking sheet and let rest for 10 minutes. Meanwhile, deal with remaining white sugar in a small bowl. Heat oven to 350 degrees F (175 degrees C).
Bake loaves in preheated oven for about 20 minutes, or until golden. Cool and cut into squares. Serve warm.