Featured Recipe
Sticky Caramel Coconut Brioche
Brioche Dough
- 200g Anchor Butter
- 200g Anchor Cream Cheese
- 1kg strong flour
- 50g desiccated coconut
- 400g egg
- 300g coconut milk
- 15g dried yeast
- 12g salt
- 40g coconut sugar
You will need:
1.
Warm the coconut milk (25°C) and dissolve the yeast into it. Place the flour, coconut, egg, yeast mixture, sugar, and salt into the mixer and develop into a smooth & elastic dough.
2.
Once the dough has been developed add the butter and the cream cheese gradually into the dough and mix through until completely smooth and elastic.
3.
Place the dough into a lightly oiled container and cover with plastic film and leave at room temperature for 1 hour to ferment.
4.
Tip out of the bowl and knock back the dough to expel the air and then cut into portions and roll each portion in the cinnamon sugar mixture and place into the prepared tins with the caramel filling piped into the base.
5.
Proof until doubled in volume and then bake at 180°C for 15 minutes for individual or 25–30 minutes for the loaf.
Caramel Filling
- 300g Anchor Unsalted Butter
- 300g coconut sugar
- 5g cinnamon
- 40g desiccated coconut
You will need:
1.
Bring the lime juice, vanilla, Malibu and sugar to the boil and simmer for 2 minutes
2.
Stire in the pineapple and simmer for 2 minutes
3.
Remove from the heat and allow to cool before stirring in the chopped mint
Cinnamon Sugar
- 150g coconut sugar
- 5g cinnamon
- 15g desiccated coconut
You will need:
1.
Chill all ingredients in a bowl for 1 hour – whisk the chilled mixture to stiff peaks