Coconut Brioche
Ingredients
Part Acabamento
Part Preparo
Part Creme de Coco
Process
01. Place the fresh grated coconut, part of the sugar (200 g), and water in a pan and heat until boiling.
02. Using a sieve, strain the coconut water. Let it cool.
03. Add the condensed milk and the remaining sugar and mix until homogeneous. Set aside.
PREPARATION
01. Place the Zeelandia Brioche and the margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until it forms a crumbly texture.
02. Add the egg yolks and whole eggs and mix on low speed (speed 1) for approximately 5 minutes or until homogeneous.
03. Gradually add the fresh yeast and cold water, mixing on high speed (speed 2) for approximately 5 minutes or until it reaches the veil point.
04. Divide into pieces of 120 g each. Shape into balls.
05. Cover with plastic wrap. Let it rest for 10 minutes.
06. Grease two baking sheets (40 x 60 cm) and then spread the reserved coconut cream (400 g) on each one. Set aside.
07. Shape the braids (each braid with 1 piece of 120 g).
08. Place the braids on the baking sheets with the coconut cream.
09. Brush the surface of each braid with beaten whole eggs.
10. Add the remaining coconut cream on top of the braids.
11. Ferment in a proofing cabinet at room temperature for approximately 90 minutes or until ready.
12. Bake at 180°C for approximately 30 minutes in a deck oven.
13. Let cool.
TIP
- Alternative baking
* Turbo Oven: 140 ºC for approximately 25 minutes.
FINISHING
01. Using a brush, spread the Elegant Ready Jelly over the pieces.
02. With the help of a spatula, remove the pieces from the baking sheet so that the coconut sticks to the bottom of the bread.
Tips
- Fresh coconut can be replaced with dry shredded coconut that should be pre-mixed with condensed milk for better hydration.
Yield
30 Units of 160 g
Equipment
Mixer , Oven , Stove , Sieve , Proofing Cabinet , Spatula , Pan , Scale , Flat Baking Sheets , Brush
Suggested shelf life
48
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 223 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 7.6 | % VD (*) |
| Aç adicionados (g) | 7.1 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 12 | % VD (*) |
| Gorduras saturadas (g) | 9.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 2.3 | % VD (*) |
| Sódio (mg) | 128 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Coconut Brioche
Ingredients
Part Creme de Coco
How to make it
COCONUT CREAM
01. Place the fresh grated coconut, part of the sugar (200 g), and water in a pan and heat until boiling.
02. Using a sieve, strain the coconut water. Let it cool.
03. Add the condensed milk and the remaining sugar and mix until homogeneous. Set aside.
PREPARATION
01. Place the Zeelandia Brioche and the margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until it forms a crumbly texture.
02. Add the egg yolks and whole eggs and mix on low speed (speed 1) for approximately 5 minutes or until homogeneous.
03. Gradually add the fresh yeast and cold water, mixing on high speed (speed 2) for approximately 5 minutes or until it reaches the veil point.
04. Divide into pieces of 120 g each. Shape into balls.
05. Cover with plastic wrap. Let it rest for 10 minutes.
06. Grease two baking sheets (40 x 60 cm) and then spread the reserved coconut cream (400 g) on each one. Set aside.
07. Shape the braids (each braid with 1 piece of 120 g).
08. Place the braids on the baking sheets with the coconut cream.
09. Brush the surface of each braid with beaten whole eggs.
10. Add the remaining coconut cream on top of the braids.
11. Ferment in a proofing cabinet at room temperature for approximately 90 minutes or until ready.
12. Bake at 180°C for approximately 30 minutes in a deck oven.
13. Let cool.
TIP
- Alternative baking
* Turbo Oven: 140 ºC for approximately 25 minutes.
FINISHING
01. Using a brush, spread the Elegant Ready Jelly over the pieces.
02. With the help of a spatula, remove the pieces from the baking sheet so that the coconut sticks to the bottom of the bread.
Tips
- Fresh coconut can be replaced with dry shredded coconut that should be pre-mixed with condensed milk for better hydration.
Yield
30 Units of 160 g
Equipment
Mixer , Oven , Stove , Sieve , Proofing Cabinet , Spatula , Pan , Scale , Flat Baking Sheets , Brush
Suggested shelf life
48 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 223 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 7.6 | % VD (*) |
| Aç adicionados (g) | 7.1 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 12 | % VD (*) |
| Gorduras saturadas (g) | 9.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 2.3 | % VD (*) |
| Sódio (mg) | 128 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.