Dessert Recipes - Coconut Breakfast Breads Recipe

Ingredients   

• 1/3 cup milk, scalded

• 3/4 stick unsalted butter

• 1/2 cup Coco Casa Cream of Coconut

• 1 tsp vanilla extract

• 3/4 tsp salt

• 3 large eggs, lightly beaten

• 1 package active dry yeast, dissolved in 2 Tbs warm water

• 4 cups unbleached flour

• 1 egg yolk mixed in 3 Tbs

• water for glaze (below)

Filling:

• Stir together to form a paste

• 1/2 cup Coco Casa Cream of Coconut

• 4 Tbs coconut flakes

• 4 Tbs chocolate bits or 4 Tbs ground toasted almonds

Makes 1 loaf

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Method:

1. Stir butter in scalded milk until dissolved. Add Cream of Coconut, vanilla and salt.

2. Place eggs in bowl with milk mixture, yeast and flour. Knead until dough is pliable and satiny to the touch, adding more flour if necessary.

3. Place in large buttered bowl. Cover with buttered foil. Let rise in warm place 2 1/2 to 3 hours until it triples in volume. Punch down and shape into brioches or a loaf.

Brioche:

Butter 12 small brioche molds. flatten into a 4-inch circle enough dough to half fill mold. Place 1 Tbs filling in center, fold into a cushion and place, seam down, in mold. Cut a cross on surface, and into this press a ball of dough the size of a walnut.

Loaf:

Butter a 5 x 9-inch loaf pan. Roll dough in a 9-inch square. Spread filling evenly over surface, roll tightly and place seam down into pan.

Glaze for either loaf or brioche:

Let dough rise again for 1 to 1 1/2 hours or until doubled. Brush with egg glaze. Bake in preheated 400°F oven. Brioches: 30 to 35 minutes. Loaf: 50 to 60 minutes.