French brioche with tropical flavor

Brioche is one of the most popular “breads” in France, French consider brioche as a viennoiserie, so wherever we go, we find different kinds of brioches in different regions, different recipes…I’m always happy to create some new recipe by adding some local favorite ingredients – sometime goes well, sometimes – disgusting! This time the combination of French brioche with the tropical flavor – the coconut. My friends adore it!

In South East Asia, we love coconut, it’s existing in many many recipes – from savory dishes to sweet delights, from refreshing drinks to cold ice creams! And the coconut is super cheap here, available year-round so why don’t I try to combine it with the French bakery!


Step 1  Preparation for brioche dough 

  • Bread flour  500 gr.
  • Sugar 60 gr.
  • Dry yeast  6 gr. (dehydrated with a big warm water before adding)
  • Egg  3 pcs
  • Water 125 ml  (or milk)
  • Fermented dough 100 gr.
  • Salt  10 gr
  • Butter  125 gr (cold and cut into small cubes)

Knead all together, except the butter, butter will be added gradually later during kneading. Kneading time is about 20 minutes until the dough is no longer sticking to the side of the bowl. Leave the dough at the room temperature for 15 minutes, then do fold it (rabat) and keep the dough in the fridge until next day. You surely need the KitchenAid to do the job for you, as the brioche dough is very sticky due to the large quantity of butter.

Dry ingredients
Kneading time around 15-20 minutes

The first 5 minutes at 1st speed, then the next 10 at the second speed, the last 4 minutes at the third speed then back to first speed.

Windowpane testing…

The windowpane test is a really useful way to see if our dough is fully kneaded or not, but only if you do it properly! Let the dough rest up for a few minutes, then stretch it out gently…

Step 2  Preparation for coconut filling 

  • Coconut shreds 200-300 gr.
  • Brown sugar 100 gr.
  • Vanilla sugar 10 gr.
  • Praline 50 gr. (optional)
  • Egg wash 1 egg and 1 egg yolk
The mixture of coconut filling
Another time I did add some leftover praline (almond with hazelnut, sugar)

Next day, after a night in the fridge, the dough is cold enough to handle, with rolling pin simple roll it out in a large rectangle (30 cm x 40 cm). Don’t forget to dust your working surface before rolling the dough. If you feel not easy to handle the dough, especially when in the hot kitchen, just put it back into the fridge for 20-30 minutes, then continue rolling.

Spreading the coconut filling over the dough, except the edges.
and roll it and leave it in the fridge at least for 30 minutes before slicing it
when the dough is cold, easier to cut into slices (around 2 cm thick) and don’t forget egg wash
leave it at the room temperature for at least 2 hours
after 2 hours at the room temperature ( 25º-28ºC)
Bake at 180ºC for 30 minutes
The brioche is moisture and flavorful, the coconut filling is heavenly good!

The combination of French brioche with tropical flavor is simply wonderful, the soft and moisture texture of the bread together with a bit wet, a bit chewy, flavorful coconut filling – it’s so good to have it with a cup of coffee for breakfast! Try it, you will love it!


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