Briochettes with toasted coconut

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.

  • Serves: 12
  • Time: 45 Mins
  • Category: side dish
  • Health Rating: 1.0

Ingredients


Table
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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.

Ingredients:

  • vanilla extract
  • butter
  • dough
  • all purpose flour
  • sugar
  • yeast
  • egg yolk
  • egg
  • milk
  • salt

Equipment:

  • sieve
  • bowl

Step 2: Place the dough in a greased bowl and cover, take it to the fridge for at least 2 hours or overnight.

Ingredients:

  • dough

Equipment:

  • bowl

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.

Ingredients:

  • dough
  • roll

Equipment:

  • muffin tray
  • oven

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.

Ingredients:

  • egg

Equipment:

  • wire rack
  • oven

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.

Ingredients:

  • desiccated coconut
  • butter
  • honey

Equipment:

  • frying pan
  • bowl

Step 7: Brush this on top of the briochettes and finally sprinkle the coconut.

Ingredients:

  • coconut


Dietary Information

  • Vegetarian

Nutrition Facts

NutrientAmount% Daily Needs
Calories243.91 kcal12.2%
Fat13.15 g20.23%
Saturated Fat8.7 g54.38%
Carbohydrates27.7 g9.23%
Net Carbohydrates25.96 g9.44%
Sugar7.42 g8.24%
Cholesterol70.85 mg23.62%
Sodium168.82 mg7.34%
Alcohol0.24 g100.0%
Alcohol %0.47 %100.0%
Protein4.17 g8.35%
Vitamin B10.28 mg18.6%
Selenium12.32 µg17.61%
Folate68.97 µg17.24%
Manganese0.33 mg16.56%
Vitamin B20.19 mg11.04%
Vitamin B31.79 mg8.93%
Iron1.57 mg8.7%
Fiber1.74 g6.97%
Phosphorus68.53 mg6.85%
Vitamin A324.92 IU6.5%
Copper0.09 mg4.41%
Vitamin B50.39 mg3.91%
Zinc0.48 mg3.21%
Magnesium10.38 mg2.6%
Vitamin E0.39 mg2.6%
Potassium88.43 mg2.53%
Vitamin B120.14 µg2.32%
Vitamin B60.05 mg2.32%
Calcium21.69 mg2.17%
Vitamin D0.31 µg2.08%