Step 1

In a large bowl, whisk together flour, sugar, salt, and yeast.

Step 2

Add melted butter to dry ingredients and stir with a wooden spoon until well combined. Add warmed milk and stir until dry ingredients are fully incorporated and a slightly sticky dough begins to form.

Step 3

Scrape dough out onto a lightly floured work surface and knead, dusting lightly with additional flour as needed to prevent sticking, until a soft, elastic dough forms, 5 to 10 minutes.

Step 4

Wash, dry, and then grease the mixing bowl. Return dough to bowl, cover with plastic, and let proof at warm room temperature until puffy, light, and roughly doubled in size, 1 to 2 hours. In a chilly kitchen, the dough will need more time to rise, and in a warmer kitchen, it will move faster.

Step 5

Adjust oven rack to middle position and preheat oven to 350°F (175°C). Line 2 rimmed baking sheets with parchment paper. Turn dough out onto a lightly floured work surface. To make small coco breads, divide dough into 45g (1 1/2-ounce) portions; to make larger ones, divide into 115g (4-ounce) portions. This recipe yields either 25 small or 10 large portions.

Step 6

Working with one portion of dough a a time, gently roll each portion into a ball, then, using a rolling pin and dusting very lightly with flour as needed to prevent sticking, roll out into 1/8-inch-thick (3mm) rounds. Brush top side of round with melted butter, then fold in half to form a half-moon shape. Brush top surface of half-moon with additional melted butter, then fold once more to form a quarter-circle. Transfer to prepared baking sheet. Repeat with remaining dough portions; leave about 1 1/2 inches of space between each portion of dough on the baking sheet.

Step 7

Working with one baking sheet at a time, bake coco breads until puffed and lightly golden on top, about 15 minutes for smaller coco breads and 20 minutes for larger ones. Repeat with remaining baking sheet of coco breads. Brush baked coco breads with additional melted butter, if desired. Serve.