Sticky Caramel Coconut Brioche
Recipes
1 min read
Ingredients
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 |
Method
Brioche Dough:
- 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.
- 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.
- Place the dough into a lightly oiled container and cover with plastic film and leave at room temperature for 1 hour to ferment.
- 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.
- 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:
- Bring the lime juice, vanilla, Malibu and sugar to the boil and simmer for 2 minutes.
- Stir in the pineapple and simmer for 2 minutes.
- Remove from the heat and allow to cool before stirring in the chopped mint.
Cinnamon Sugar:
- Chill all ingredients in a bowl for 1 hour – whisk the chilled mixture to stiff peaks.
