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Coconut Brioche

 

Coconut Brioche2

I was scared of bread making for years. I scoured the internet for non-yeast rolls, because I was so convinced that I could never make anything that required proofing or rising. A few years ago I decided that I needed to figure this out, I needed to learn. What’s the worse that could happen?

Over the years I’ve had more than a few flat lumps of dough tossed in the trash, and I’ve even been so frustrated that I’ve actually cried (my poor husband). All the bread fails have lead me to a few yeast discoveries and bread making is now one of my favorite kitchen related activities.

Coconut Brioche3

Here are my tips, the ways to reduce the odds of curse words, tears and flat dough:

First, salt can kill yeast, so don’t add it until one of the last steps. Salt is still important to brighten the flavors, so don’t skip it. Just don’t add it at the same time as the yeast.

Second, rapid rise yeast and dry active yeast aren’t the same. Rapid rise yeast needs to activated with liquid between 120 and 130 degrees fahrenheit and dry active yeast needs liquid about 110 degrees, it will be killed at temperatures much higher than that.

Third, check the expiration date! Once yeast expires, it’s actually dead and it won’t work.

Forth, even though the recipe might say, "allow to rise at room temperature until double in size, about 60 minutes," it might actually take 2 hours, or even three. Especially if your house is cold.

lastly, sometimes, every once in a while, it still just doesn’t work. This is pretty rare for me right now, but occasionally the completely unexplainable bread failure still happens. Even with that, it’s still absolutely worth it. Nothing beats  homemade bread.

Coconut Brioche4

 

Beer Candied Bacon

Ingredients

  • 1 cup brown sugar, packed
  • 3 tbs stout
  • pinch cayenne
  • 12 thick cut strips of bacon

Directions

  1. Combine the brown sugar, stout and cayenne until thick and syrupy.
  2. Lay bacon on a wire rack over a rimmed baking sheet.
  3. Brush bacon with beer syrup on both sides.
  4. Cook at 350 for ten minutes, flip and re-brush with beer syrup.
  5. Cook for 8 to 10 more minutes or until the bacon is an amber color.
  6. Remove from oven and allow to cool. Bacon will harden as it cools.
https://domesticfits.com/coconut-brioche/

Coconut Brioche

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Comments


Averie @ Averie Cooks March 13, 2013 um 3:55 am

It look so tender and pull-aparty-ey! It’s gorgeous and I can only imagine how good it tastes. And why did I always think that brioche had a minimum of like 8 eggs and 2 lbs of butter in the dough? Yours is like the Cooking Light version – seriously so healthy but beyond that, love coconut! used!!

And all those tips, spot on. Love em!

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Jackie March 13, 2013 um 9:05 am

Although, 8 eggs and 2 lbs of butter sounds pretty awesome! This is a version of the rolls I always make during the holidays, but I usually add beer instead of coconut milk!

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Cassie | Bake Your Day March 13, 2013 um 6:19 am

Great tips, lady! I love baking bread but it can be frustrating. I have wanted to make brioche too, and this one looks fabulous!

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Jackie March 13, 2013 um 9:17 am

I think it’s my favorite! I always make it for Thanksgiving. You should totally figure out how to make Biscoff Brioche!

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addie | culicurious March 13, 2013 um 7:31 am

what an interesting idea! I love bread but seldom take the time to bake it. Gonna have to try this one one day, though!

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Anna @ Crunchy Creamy Sweet March 13, 2013 um 8:12 am

I have always wanted to make brioche. Your coconut version sounds truly amazing, Jackie! And all those tips – love this post!

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Jackie March 13, 2013 um 9:20 am

Next time, I want to try adding coconut flakes to the dough and see how that turns out!

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Jessica@AKitchenAddiction March 13, 2013 um 8:53 am

This bread looks absolutely perfect! I love homemade bread!

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Nicole @ Young, Broke and Hungry March 13, 2013 um 10:28 am

I still fall into the category of scared to make anything with yeast but your tips above are super helpful. Fingers crossed, I can make these coconut brioche rolls without colossal failure.

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Chung-Ah | Damn Delicious March 13, 2013 um 11:06 am

Love your tips on avoiding curse words, tears and flat dough! Brioche has been on my bucket list for years! Definitely have to tackle this soon!

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Jackie March 14, 2013 um 8:27 am

You should! It’s not too much active time, and you can even get most of it done the night before. I love brioche rolls.

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Gerry @ Foodness Gracious March 13, 2013 um 11:21 am

Brioche is awesome but It’s always hard to find. Don’t even bother asking at a regular store, so if you can make your own..yayy! Funnily enough it’s all over the place back home 🙂

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Julie March 13, 2013 um 4:44 pm

What a beautiful bread! I’m going to do some bread baking again soon and have wanted to try making a brioche. I like that your recipe uses coconut milk. Thanks for sharing!

Julie @ This Gal Cooks

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Julie @ Table for Two March 13, 2013 um 6:49 pm

ugh i was SO terrified of yeast just a few years ago. i literally would call my mom and tell her to come over to help me activate it. after i got over the fear, homemade bread was a breeze! i love all your tips that you give for perfect yeast activating! your brioche looks amazing and so fluffy! they remind me of pillows…let me just lay my head down….

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Jackie March 14, 2013 um 8:29 am

I used to make my husband do it! He used to work in the kitchen of a pizza restaurant when he was in high school, he was the "dough guy" so he’s always been good with yeast.

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chinmayie @ love food eat March 14, 2013 um 5:52 am

That is such a beautiful brioche! Looks so perfectly fluffy 🙂

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RavieNomNoms March 14, 2013 um 6:50 am

This looks AH-MAZING! Brioche is so delicious and yours looks superb 🙂

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Kare @ Kitchen Treaty March 14, 2013 um 7:11 am

This looks so fluffy! I just want to dive in.

I finally started using a (clean) meat thermometer (for lack of any other options) to make SURE my water temperature is between 100 and 110 degrees. I can just never tell for sure. That helped me a ton.

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Jackie March 14, 2013 um 8:30 am

Yes! I switched to digital and that helped.

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Lianne March 16, 2013 um 2:50 am

These brioches look so fluffy and perfect! (: Your tips are so helpful as I’ve failed making bread a few times now, gotta give this a try! Thank you for sharing the recipe! hehe

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ashley – baker by nature April 1, 2013 um 6:09 pm

Coconut brioche!? I’ve said it before, but seriously… you’re genius!

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Hair Benefits from Coconut Milk May 20, 2014 um 1:39 pm

Oh, thanks very much for posting this! It is gonna help when I order Coconut Milk at the market! Very Outstanding!

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Novi January 28, 2018 um 4:25 pm

Hi, thank you for posting this delectable bread. I have 1 question, why this bread needs oil if already has butter?
My dough was very wet and oily, a little bit hard to mold and it took more than 1.5 hours to risr. Was your dough wet too?
Thank you for taking time to reply.

Reply

Atlanta September 12, 2020 um 8:45 am

is there any way to substitute something else for the egg that’s involved in the dough? allergies… THANKS!

Reply

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