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.
Total Time
4hr 3min
0.0
0 Ratings
Author: Electrolux APAC
Servings:
16
Ingredients
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
•
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
Cooking Instructions
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 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.
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.
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.
4.
Degas (beat down with fist) the dough and divide into 25 pieces (34 g per piece) and roll them into balls.
5.
Line a 25x25x4-cm baking tray with baking paper. Place the dough balls into the tray, evenly spaced.
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.
7.
Take the tray out and set the oven to "steam roast" function at 180 degrees C (350 degrees F).
8.
Add the Coconut Cream (6 oz), Powdered Confectioners Sugar (7 tsp), 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.
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.
10.
Allow brioche rolls to cool slightly, then carefully transfer baking paper with brioches to a wire rack to cool completely. Serve.
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.
Nutrition Per Serving
CALORIES
180
FAT
3.5 g
PROTEIN
4.4 g
CARBS
32.3 g
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