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Brioche Braids with Condensed Milk Cream and Coconut
Soft and fluffy brioche braids enriched with a smooth cream made from condensed milk and cream, finished with shredded coconut. The lightly sweet yeast dough contrasts with the creamy topping.
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Ingredients
- 200 ml Warm water
- 200 ml Warm milk
- 135 g Sugar
- 14 g Active dry yeast
- 2 Whole eggs
- 90 g Softened butter
- 700 g Manitoba flour
- 1 lattina Condensed milk (The can capacity is not specified.)
- 200 ml Heavy cream
- Shredded coconut (as needed (to taste))
- Oil (For lightly greasing the bowl)
Steps
- 1
Pour the warm water and milk into a large bowl, then add the sugar, dry yeast, and eggs. Mix until the ingredients are combined.
- 2
Gradually add the Manitoba flour and begin kneading. When the dough starts to take shape, gradually incorporate the softened butter.
- 3
Continue kneading until the butter is fully absorbed and the dough is smooth, soft, and elastic.
- 4
Transfer the dough to the work surface and perform 2–3 folds. Shape it into a ball.
- 5
Lightly grease a bowl with oil, place the dough inside, and cover it. Let it rise until doubled in volume.
- 6
Once the dough has risen, divide it into pieces of approximately 80 g each. Shape each piece into a rope and braid it.
- 7
Arrange the braids on a baking sheet lined with parchment paper, leaving some space between them. Cover them and let them rise again until puffed.
- 8
Preheat the oven to 180°C.
- 9
Bake the braids for approximately 25–30 minutes, until well browned.
- 10
Meanwhile, pour the condensed milk and heavy cream into a saucepan.
- 11
Cook over low heat, stirring continuously, until the cream thickens and becomes smooth and creamy.
- 12
Remove the braids from the oven and let them cool slightly.
- 13
Spread a generous amount of condensed milk cream over the braids and finish with shredded coconut to taste.
Notes
The quantity/capacity of the can of condensed milk is not specified. The rising times are also not provided: wait until the dough doubles in volume during the first rise and until the braids have visibly increased in size during the second rise. Estimated yield: approximately 17 braids weighing 80 g each.
Nutrition per serving
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