Briochettes with toasted coconut
Basic Information
- Servings: 12
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 28.80
- Health score: 1.00
- Weight Watcher points: 10.00
Summary
You can never have too many side dish recipes, so give Briochettes with toasted coconut a try. This recipe serves 12. One portion of this dish contains around 4g of protein, 13g of fat, and a total of 244 calories. For 35 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. A mixture of vanillan extract, butter, warm milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a not so super spoonacular score of 19%. Users who liked this recipe also liked Toasted Coconut Banana Bread with Vanilla Toasted Coconut Glaze, Toasted Coconut Pancakes with Toasted Coconut Sauce, and Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream.
Ingredients
strong flour300 g
salt0.5 tsp
caster sugar2 tbsp
fast-acting yeast7 g
warm milk5 tbsp
eggs3
vanilla extract2 tsp
butter120 g
dessicated coconut12 servings
honey3 tbsp
Instructions
Step 1
In a large bowl sieve the flour, add salt, sugar and the yeast. Beat the eggs and yolks slightly and separate 3 tablespoons to brush the briochettes at the end. To the beaten eggs add the warm milk and vanilla extract. Make a well in the centre of the dry mixture and add the egg mixture incorporating both dry and wet ingredients slowly. Knead this dough for 2-3 minutes. Now for the tough bit: start adding the butter cube by cube, working each cube well into the dough before adding the next one. Knead until elastic and shiny, it will still feel really soft.
Step 2
Place the dough in a greased bowl and cover, take it to the fridge for at least 2 hours or overnight.
Step 3
Preheat the oven to 180C and grease a muffin tray. Knead the dough on a lightly floured surface for 5-6 minutes, divide it into 12 pieces and roll it into a long piece. Divide this piece into three parts and braid it, tucking the ends and the bottom.
Step 4
Place briochettes in the tray and cover. Prove it in a warm place (25C is optimal) for 20 minutes or until they have doubled in size.
Step 5
Brush the top of the briochettes with the beaten egg and bake for 18-20 minutes or until they've turned golden. Set aside on a cooling rack while you prepare the topping.
Step 6
Add a handful of desiccated coconut onto a hot frying pan, stirring until they are golden brown and set aside. In a separate bowl melt around 25g of butter and mix it with the honey.
Step 7
Brush this on top of the briochettes and finally sprinkle the coconut.
Categories
Dish Types: side dish
Diets: lacto ovo vegetarian