Sticky Caramel Coconut Brioche


1 min read

Brioche Dough:
    200 gr Anchor Butter
    200 gr Anchor Cream Cheese
    1 kg Strong flour
    50 gr Desiccated coconut
    400 gr Egg
    300 gr Coconut milk
    15 gr Dried yeast
    12 gr Salt
    40 gr Coconut sugar
Caramel Filling:
    300 gr Anchor Unsalted Butter
    300 gr Coconut sugar
    5 gr Cinnamon
    40 gr Desiccated coconut
Cinnamon Sugar:
    150 gr Coconut sugar
    5 gr Cinnamon
    15 gr Desiccated coconut
Brioche Dough:
  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:
  1. Bring the lime juice, vanilla, Malibu and sugar to the boil and simmer for 2 minutes.
  2. Stir 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:
  1. Chill all ingredients in a bowl for 1 hour – whisk the chilled mixture to stiff peaks.
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