Malay-style Coconut Brioche

Ingredients

In this adaptation, the traditional French brioche is transformed into a Malay delight by incorporating coconut milk and palm sugar. These ingredients add a distinct Malay flavor profile to the brioche, making it unique and appealing to those who enjoy the tropical taste of coconut. We alse have the original recipe for Brioche, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 100g (½ cup) palm sugar, grated 100g (½ cup) palm sugar, grated
• 250ml (1 cup) coconut milk 250ml (1 cup) coconut milk
• 3 large eggs 3 large eggs
• 100g (7 tbsp) unsalted butter, softened 100g (7 tbsp) unsalted butter, softened
• 1 tsp salt 1 tsp salt
• Additional butter for greasing Additional butter for greasing

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 52g, 18g
• Protein: 7g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and grated palm sugar.
2. 2.
   In a separate bowl, whisk together the coconut milk and eggs until well combined.
3. 3.
   Gradually pour the coconut milk mixture into the dry ingredients, stirring with a wooden spoon until a rough dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic.
5. 5.
   Gradually add the softened butter and salt to the dough, kneading until fully incorporated.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. 7.
   Punch down the dough to release any air bubbles, then divide it into equal portions and shape them into desired brioche shapes.
8. 8.
   Place the shaped dough on a baking sheet lined with parchment paper, cover with a kitchen towel, and let them rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Bake the brioche in the preheated oven for 20-25 minutes, or until golden brown.
11. 11.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar for a similar flavor.

Tips & Tricks

• To achieve a richer coconut flavor, you can replace some of the coconut milk with coconut cream.
• For a more pronounced caramel flavor, you can use dark palm sugar instead of light palm sugar.
• Brushing the baked brioche with a light coconut glaze after removing them from the oven can add an extra touch of sweetness and shine.
• Serve the brioche warm with a spread of kaya (coconut jam) for an authentic Malay experience.
• Leftover brioche can be sliced and toasted for a delicious breakfast or snack.

Serving advice

Serve the Malay-style Coconut Brioche warm or at room temperature. It can be enjoyed on its own or with a spread of kaya (coconut jam) for an extra burst of flavor.

Presentation advice

Arrange the freshly baked brioche on a serving platter, garnished with toasted coconut flakes for an appealing tropical touch. Dust them with powdered sugar for an elegant finishing touch.