Brioche is one of my favorite foods. It’s versatile and delicious – you can mix in any number of ingredients to make it a dessert or an appetizer. You can even turn it into a hamburger or a hotdog bun!
Recently, I’ve been experimenting a lot with various ingredient replacements to see the results and stumbled on a formula for a coconut milk brioche roll. Basically, instead of using milk and butter in my brioche, I’ve substituted in some coconut milk.
The result – something that has a very similar texture to a normal brioche, but which has a very subtle coconut smell and flavor. If you’re lactose intolerant and worried about that, then this is also a great lactose-free enriched bread for you!
Active time: 15 minutes
Rising time: 48 hours
Baking time: 50 minutes
Coconut Milk Brioche Ingredients:
For one loaf (you can also separate this out to make little coconut brioche rolls or buns!):
- 500g bread flour
- 260g coconut milk
- 10g salt
- 50g sugar
- 1 large egg
- 1/2 tsp yeast
Note on the directions: I work a normal day job, so I try to minimize the amount of schedule planning that needs to be done. I start this recipe after coming home from work on the first night, shape the dough after coming home the second night, and bake in the oven when I come home the third night. In a refrigerator, plus or minus a couple of hours doesn’t make much difference.
- Mix together flour and coconut milk until just combined
- Let rest for 15-30 minutes
- Add in the remaining ingredients and mix well (by hand or using a stand mixer)
- Put into a airtight, large, container and let rest in the refrigerator for ~24 hours – until about doubled.
- Cut the dough into 4 pieces
- Flatten each piece on a tabletop with the heel of you hand into rectangles and then roll them into tubes roughly the width of a loaf pan
- Place the 4 tubes side-by-side into a loaf pan
- Cover with plastic wrap and put back into the fridge for another ~24 hours
- Preheat your oven to 350F
- Combine an egg with a table spoon of water and whisk together
- Use a brush (or your fingers, gently) to coat the top of the loaf in the mixture
- Bake for 20 minutes in the oven
- Put aluminum foil on top of the loaf
- Bake for another 30 minutes
- At this point, the internal temperature should be 190F
- Take out of the oven and remove from the pan. Let rest for 5 minutes.