Soft Coconut Vanilla Brioche with Creamy Pudding Filling
Let yourself be tempted by these soft and fluffy stuffed animals Coconut and vanilla briochefilled with a rich vanilla pudding and topped with a light frosting and a sprinkle of coconut flakes. These buns are perfect for breakfast, brunch or a sweet afternoon treat. The combination of tender brioche dough and creamy filling creates a delicious balance of textures and flavors, making every bite irresistible.
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Why you'll love this:
You will love this Coconut and vanilla brioche for their soft, moist texture and luscious vanilla pudding filling that adds a creamy richness to every bite. The addition of coconut flakes brings a subtle tropical flavor that pairs beautifully with the vanilla. These buns are not only delicious but also visually appealing, making them a perfect addition to any breakfast table or dessert.
Perfect opportunity:
These buns are ideal for special breakfasts, weekend brunches or as a treat to enjoy with your favourite hot drink. They are also a great choice to share with family and friends, whether it is for a holiday meal, a birthday party or just a cosy morning at home.
Decorating tips:
For an extra touch of elegance, drizzle the buns with a simple glaze made with icing sugar and water, and sprinkle extra coconut flakes on top. You can also serve them dusted with icing sugar for a classic look. Arrange the buns on a pretty platter or rustic wooden board to show off their golden brown tops and creamy centers.
Ingredients:
For the brioche dough:
- 125 ml of whole milk (3.5% – 3.8%)
- 20 g fresh yeast
- 40 g sugar
- 250 g flour
- 1 egg (ML size)
- 1 teaspoon vanilla sugar
- 1 pinch of salt
- 50 g butter cut into small pieces
For the pudding filling:
- 350 ml of whole milk (3.5% – 3.8%)
- 40 g sugar
- 2 egg yolks (ML size)
- 2 teaspoons vanilla sugar
- 1 sachet vanilla pudding powder (38 g)
- 40 g coconut flakes
For the filling:
- 1 egg yolk
- 1 tablespoon of milk
- 3 tablespoons icing sugar
- 1 tablespoon of water
- Extra coconut flakes for sprinkling
Instructions:
- Prepare the brioche dough:
- In a saucepan, heat the milk to about 37°C and dissolve the fresh yeast and sugar in it. Let the mixture sit for a few minutes until it becomes frothy.
- In a large bowl, mix together 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 completely incorporated.
- Transfer the dough to a large bowl, cover with a clean towel and let rise in a warm place for about 90 minutes or until doubled in size.
- Prepare the pudding filling:
- In a saucepan, combine milk, sugar, egg yolks, vanilla sugar and vanilla pudding powder. Cook over medium heat, stirring constantly, until mixture thickens and becomes a pudding.
- Remove from heat and stir in coconut flakes. Pour pudding into a bowl and cover with cling film to prevent a crust from forming. Leave to cool completely.
- Shape the buns:
- Preheat your oven to 180°C (350°F) with fan-assisted heat.
- Transfer the risen dough to a lightly floured work surface and divide into 6 equal pieces.
- Roll each piece lengthwise and lightly pinch the ends together to form an oval shape.
- Place the dough pieces on a baking sheet covered with parchment paper, leaving a little space between each piece. Cover with a tea towel and let rest for 30 minutes.
- Assembly and cooking:
- Once rested, make a small indentation in the center of each bun and fill it with about 2 tablespoons of the cooled pudding mixture.
- In a small bowl, mix the egg yolk with the milk and brush this mixture on the dough.
- Let the buns rest for another 20 minutes before putting them in the oven.
- Bake in preheated oven for 15 to 20 minutes or until golden brown on the second rack from the bottom.
- Finish and serve:
- Let the buns cool on a cake rack.
- Mix icing sugar with water to create a glaze, brush over cooled buns and sprinkle with extra coconut flakes.
Appreciate!