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    Portuguese Coconut Brioche

    Uploaded by

    Eduardo Neto
    This is a recipe for the portuguese coconut brioche adapted from the Padaria Portuguesa recipe.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Portuguese Coconut Brioche

    Uploaded by

    Eduardo Neto
    6 views2 pages
    This is a recipe for the portuguese coconut brioche adapted from the Padaria Portuguesa recipe.

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

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    This is a recipe for the portuguese coconut brioche adapted from the Padaria Portuguesa recipe.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    6 views2 pages

    Portuguese Coconut Brioche

    Uploaded by

    Eduardo Neto
    This is a recipe for the portuguese coconut brioche adapted from the Padaria Portuguesa recipe.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Portuguese Coconut Brioche Bread Recipe

    Ingredients:

    For the Brioche Dough:

    330 ml milk

    60 grams sugar

    8 grams yeast (instant dry or fresh)

    510 grams all-purpose flour

    5 grams salt

    85 grams butter (softened)

    Powdered sugar, for dusting

    For the Coconut Topping:

    1 egg

    2 egg yolks

    250 ml milk

    40 grams all-purpose flour

    75 grams sugar

    250 grams grated coconut

    Instructions:

    1. Prepare the Brioche Dough:

    In a mixing bowl, combine all the ingredients for the brioche dough except for the
    butter. Mix with a stand mixer or by hand at low speed for about 1 minute, until the
    ingredients are well incorporated.

    Increase the speed and knead for another 4 minutes until the dough starts to come
    together smoothly.

    Gradually add the softened butter to the dough, continuing to knead until fully absorbed
    and the dough is smooth and elastic.

    Cover the dough and refrigerate for 1 hour to chill and firm up.

    2. Shape the Brioche Balls:

    After chilling, remove the dough from the refrigerator. Divide it into 80-gram portions
    and shape each portion into a smooth ball.

    Place the dough balls onto a baking tray lined with parchment paper, spacing them
    apart to allow for rising.

    Let the dough balls rest at room temperature until they have doubled in size.

    3. Prepare the Coconut Topping:

    While the dough is rising, make the coconut topping. In a small saucepan, heat the milk
    until it just comes to a boil, then remove from heat.
    In a separate bowl, whisk together the egg, egg yolks, flour, and sugar until smooth.
    Gradually whisk in the hot milk.

    Return the mixture to the heat and cook over medium heat, stirring constantly until it
    thickens slightly (similar to a light custard).

    Remove from heat and stir in the grated coconut. Set aside to cool slightly.
    4. Assemble and Bake:

    Once the brioche balls have doubled in size, spoon the coconut topping evenly over the
    top of each one.

    Preheat your oven to 180°C (350°F) and bake the brioche for 15 to 20 minutes, or until
    golden brown.

    Remove from the oven and allow to cool on a wire rack.

    5. Finish:

    Dust the cooled brioche with powdered sugar before serving.

    Enjoy these delicious coconut-topped brioche breads with your favorite tea or coffee!

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