Coconut brioches: delicious and light, you can't get enough!

Name: Coconut brioches: delicious and light, you can't get enough!
Uploaded: 2021-10-10T05:35:00Z
Duration: PT262.240S
Channel: Food Inspiration

published on 10 October, 2021 at 07:35

Full of flavor and fluffy, if you love coconut this brioche recipe is a must-try!

INGREDIENTS

200 g (1 1/4 cup) flour

140 ml (2/3 cup) milk

pinch of salt

7g instant yeast

20 g (4 tsp) sugar

15 g (1 tbsp) butter, softened

15 g (2 tbsp) milk powder

For filling:

50 g (1/2 cup) shredded coconut

20 g (1 tbsp + 1 tsp) butter, melted

30 g (2 tbsp) sugar

1 egg

For topping:

1 egg

15 g (3 tbsp) almond flakes (for decoration)

METHOD

In a medium bowl combine milk, sugar and yeast, stir to dissolve.
In another bowl mix flour, a pinch of salt, and milk powder.
Pour yeast mixture into the bowl with flour mixture and stir to combine.
Leave the dough to sit for 10 minutes and continue to knead for 3-5 minutes until smooth.
Transfer the dough onto a working surface, add butter and knead till absorbed. Keep kneading the dough for around 10 minutes.
Transfer the dough into the bowl, cover with plastic wrap or kitchen cloth and let it double in size in a warm place.
Meanwhile, prepare the filling: In a bowl combine shredded coconut, butter, sugar, and egg. Mix it with a fork and press. Transfer to the fridge to chill for 30 minutes.
Divide chilled coconut mixture into 6 parts and form a ball from each part.
Transfer the dough to the working surface, and divide it into 6 parts.
Roll each part into a ball, cover with a kitchen cloth or plastic wrap, and let sit for 10 minutes.
Flatten each ball a bit, put a coconut ball inside, seal the edges and form a ball again.
Flatten the ball a bit and roll it into a long oval shape with a rolling pin.
Cut the oval into 3 thick strips, leaving some dough at one end. Make simple three-strand braids from the strips, and set them in the baking tray. Cover with a kitchen cloth and allow to rise for 40-50 minutes.
Brush braids with egg, sprinkle with almond flakes, and bake in the preheated to 175C/350F for 20 minutes.

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