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SideChef
Recipes
American
Coconut Cream Brioche
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12 INGREDIENTS • 10 STEPS • 4HRS 3MINS

Coconut Cream Brioche

Recipe
Here's a new twist to this classic staple. This Coconut Cream Brioche is the perfect addition to your dinner table. So soft and fluffy that will leave everyone craving for more.
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Here's a new twist to this classic staple. This Coconut Cream Brioche is the perfect addition to your dinner table. So soft and fluffy that will leave everyone craving for more.
author_avatar
Electrolux APAC
Elextrolux is a leader of sustainable and easy to use kitchen appliances
http://www.electrolux.com

4HRS 3MINS

Total Time

$0.30

Cost Per Serving

Ingredients

Servings
16
us / metric
Dough
Coconut Cream
8 oz
Coconut Cream
Water
2.5 oz
Ice Cold Water
Granulated Sugar
1/3 cup
Granulated Sugar
Instant Dry Yeast
2 tsp
Instant Dry Yeast
All-Purpose Flour
1 3/4 cups
All-Purpose Flour
plus 1-2 Tbsp
Bread Flour
1 2/3 cups
Bread Flour
Salt
1/2 tsp
Salt
Butter
1.5 oz
Butter, softened
Coconut Sauce
Coconut Cream
6 oz
Coconut Cream
Powdered Confectioners Sugar
2 Tbsp
Powdered Confectioners Sugar
Corn Flour
2 tsp
Corn Flour
Desiccated Coconut
1 Tbsp
Desiccated Coconut
up to 2 Tbsp

Nutrition Per Serving

VIEW ALL
Calories
180
Fat
3.5 g
Protein
4.4 g
Carbs
32.3 g
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author_avatar
Electrolux APAC
Elextrolux is a leader of sustainable and easy to use kitchen appliances
http://www.electrolux.com

Author's Notes

Yields 25 brioche rolls.

Check the first fermentation is complete when the dough has doubled in size. Using a floured finger plug in the middle of the dough, if the hole doesn’t shrink then it is ready, if the dough collapses then it has over-proofed.

Check the final fermentation is complete when the dough has doubled in size. Using a floured finger to touch the bottom edge of the dough side very gently, if the mark doesn’t bounce back then it is ready.

Cooking Instructions

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step 1
Add the Coconut Cream (8 oz), Water (2.5 oz), Granulated Sugar (1/3 cup), Instant Dry Yeast (2 tsp), All-Purpose Flour (1 3/4 cups), Bread Flour (1 2/3 cups), and Salt (1/2 tsp) into the bowl of a stand mixer fitted with hook attachment. Turn to low (speed 1) until all ingredients are mixed together, turn up to medium speed for further few minutes.
step 2
Add Butter (1.5 oz) and change speed to slow until butter is combined, then change back to medium speed until the dough comes elastic or for around 15-20 minutes.
step 3
Take the dough out of the mixing bowl and roll it to a round shape. Sprinkle extra plain flour on a table or a big bowl then put the dough in, sprinkle flour on top then cover with cling wrap. The dough needs to ferment at room temperature around 83-86 degrees F (28-30 degrees C) until it's doubled in size.
step 4
Degas (beat down with fist) the dough and divide into 25 pieces (34 g per piece) and roll them into balls.
step 5
Line a 25x25x4-cm baking tray with baking paper. Place the dough balls into the tray, evenly spaced.
step 6
Place the tray on shelf 3 (middle of the oven) and set the oven to "dough proving" function. Leave until they have doubled in size.
step 7
Take the tray out and set the oven to "steam roast" function at 180 degrees C (350 degrees F).
step 8
Add the Coconut Cream (6 oz), Powdered Confectioners Sugar (2 Tbsp), and Corn Flour (2 tsp) to a small bowl and mix well with a whisk or fork. Brush mixture over dough and pour the leftovers into the tray. Sprinkle Desiccated Coconut (1 Tbsp) over the top.
step 9
When the oven is up to temperature, put the tray on shelf 3 (middle of the oven) for 23-25 minutes or until brioche is golden in color, turn the tray 5 minutes before removing from the oven.
step 10
Allow brioche rolls to cool slightly, then carefully transfer baking paper with brioches to a wire rack to cool completely. Serve.

Tags

American
Bread
Snack
Shellfish-Free
Dinner
Dessert
Vegetarian
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