Name: Coconut Cream Brioche
Total time: PT14580.0S
Yield: 16
Ingredients: 220 gram Coconut Cream; 70 gram Water; 70 gram Granulated Sugar; 5 gram Instant Dry Yeast; 225 gram All-Purpose Flour; 225 gram Bread Flour; 4 gram Salt; 45 gram Butter; 170 gram Coconut Cream; 15 gram Powdered Confectioners Sugar; 5 gram Corn Flour; 1 tablespoon Desiccated Coconut

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Electrolux APAC

Elextrolux is a leader of sustainable and easy to use kitchen appliances

http://www.electrolux.com

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.

4HRS 3MINS

Total Time

$0.30

Cost Per Serving

Ingredients

Servings

us / metric

Dough

8 oz

Coconut Cream

2.5 oz

Ice Cold Water

1/3 cup

Granulated Sugar

2 tsp

Instant Dry Yeast

1 3/4 cups

All-Purpose Flour

plus 1-2 Tbsp

1 2/3 cups

Bread Flour

1 tsp

Salt

1.5 oz

Butter, softened

Coconut Sauce

6 oz

Coconut Cream

7 tsp

Powdered Confectioners Sugar

2 tsp

Corn Flour

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

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.