However you write it….this a great afternoon snack.
For the brioche
4 cups all- purpose flour 4 eggs, beaten 2 teaspoon vanilla extract 1 package active dry yeast 1 cup lukewarm milk (scalded them cooled) ¾ cup sugar ¾ pound butter or margarine ¾ tablespoon salt
150 g shredded coconut 5 tbsp of coco jam
1 egg yolk
In a large bowl mix all the dry ingredients except the yeast. Add slowly the melterd butter, warm milk and eggs. Then dissolve the yeast in one tbsp of warm milk and add in the dough. Work on the dough until it becomes smooth and elastic. Keep covered in a warm place about 40 degrees Celsius until it sizes doubles. While the dough is rising, prepare the filling. Place the coco jam in a pan and cook over medium heat. Mix in the shredded coconut thoroughly. Soften the consistency by adding few tablespoon of water if coco jam is too sticky. Remove from the heat and allow cooling. Set aside. When the dough is ready; knead again for the second time. You can add some flour to facilitate the task. Make some balls of about 2 inches in diameter and flatten slightly. In the center of dough, place one tablespoon of the coconut filling. Fold the dough over the filling and seal the edges. Let the dough rise again for about 30 minutes under the same condition. Brush with egg yolks the top to give a golden crispy touch and bake for 20-30 minutes at 190 degrees celsius.
recipe courtesy of Dhanggit’s Kitchen