Indulge in these soft and fluffy Coconut Vanilla Brioche, filled with a rich vanilla pudding and topped with a light glaze and a sprinkle of coconut flakes. These brioches are perfect for breakfast, brunch, or a sweet afternoon treat. The combination of tender brioche dough and creamy filling creates a delightful balance of textures and flavors, making each bite irresistible.
Why You’ll Love This:
You’ll love these Coconut Vanilla Brioche for their soft, pillowy texture and the luscious vanilla pudding filling that adds a creamy richness to each bite. The addition of coconut flakes provides a subtle tropical flavor that pairs beautifully with the vanilla. These brioches are not only delicious but also visually appealing, making them a perfect addition to any breakfast table or dessert spread.
Perfect Occasion:
These brioches are ideal for special breakfasts, weekend brunches, or as a sweet treat to enjoy with your favorite hot beverage. They’re also a great choice for sharing with family and friends, whether it’s for a holiday gathering, a birthday celebration, or simply a cozy morning at home.
Decoration Tips:
For an extra touch of elegance, drizzle the brioches with a simple icing made from powdered sugar and water, and sprinkle additional coconut flakes on top. You can also serve them with a dusting of powdered sugar for a classic look. Arrange the brioches on a pretty platter or a rustic wooden board to showcase their golden-brown tops and creamy centers.
Ingredients:
For the Brioche Dough:
- 125 ml whole milk (3.5% – 3.8%)
- 20 g fresh yeast
- 40 g sugar
- 250 g flour
- 1 egg (size M-L)
- 1 teaspoon vanilla sugar
- 1 pinch of salt
- 50 g butter, cut into small pieces
For the Pudding Filling:
- 350 ml whole milk (3.5% – 3.8%)
- 40 g sugar
- 2 egg yolks (size M-L)
- 2 teaspoons vanilla sugar
- 1 packet vanilla pudding powder (38 g)
- 40 g coconut flakes
For the Topping:
- 1 egg yolk
- 1 tablespoon milk
- 3 tablespoons icing sugar
- 1 tablespoon water
- Additional coconut flakes for sprinkling
Instructions:
- Prepare the Brioche Dough:
- In a saucepan, warm the milk to about 37°C (98°F) and dissolve the fresh yeast and sugar in it. Allow the mixture to rest for a few minutes until it becomes frothy.
- In a large mixing bowl, combine the flour, egg, vanilla sugar, and a pinch of salt. Add the yeast mixture and knead for about 2 minutes until a smooth dough forms.
- Gradually add the butter in small pieces and continue kneading until fully incorporated.
- Transfer the dough to a large bowl, cover it with a clean cloth, and let it rise in a warm place for about 90 minutes or until it doubles in size.
- Prepare the Pudding Filling:
- In a saucepan, combine the milk, sugar, egg yolks, vanilla sugar, and vanilla pudding powder. Cook over medium heat, stirring constantly, until the mixture thickens into a pudding.
- Remove from heat and fold in the coconut flakes. Pour the pudding into a bowl and cover with cling film to prevent a skin from forming. Let it cool completely.
- Shape the Brioches:
- Preheat your oven to 180°C (350°F) with fan setting.
- Transfer the risen dough to a lightly floured work surface and divide it into 6 equal pieces.
- Roll each piece lengthwise and pinch the ends together slightly to form an oval shape.
- Place the dough pieces on a baking tray lined with parchment paper, leaving some space between each one. Cover with a cloth and let them rest for 30 minutes.
- Assemble and Bake:
- Once rested, make a small indentation in the center of each brioche and fill with about 2 tablespoons of the cooled pudding mixture.
- In a small bowl, mix the egg yolk with the milk and brush this mixture over the dough.
- Let the brioches rest for another 20 minutes before baking.
- Bake in the preheated oven for 15-20 minutes or until golden brown on the second rack from the bottom.
- Finish and Serve:
- Let the brioches cool on a cake rack.
- Mix the icing sugar with water to create a glaze, brush it over the cooled brioches, and sprinkle with additional coconut flakes.
Enjoy!
