Coconut Cream (8 oz)
Water (2.5 oz)
Granulated Sugar (1/3 cup)
Instant Dry Yeast (1/2 Tbsp)
All-Purpose Flour (1 3/4 cups)
Bread Flour (1 2/3 cups)
Salt (3/4 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.
Butter (3 Tbsp)
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.
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.
Degas (beat down with fist) the dough and divide into 25 pieces (34 g per piece) and roll them into balls.
Line a 25x25x4-cm baking tray with baking paper. Place the dough balls into the tray, evenly spaced.
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.
Take the tray out and set the oven to "steam roast" function at 180 degrees C (350 degrees F).
Coconut Cream (6 oz)
Powdered Confectioners Sugar (2 Tbsp)
Corn Flour (1/2 Tbsp)
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.
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.
Allow brioche rolls to cool slightly, then carefully transfer baking paper with brioches to a wire rack to cool completely. Serve.