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Brioche Braids with Condensed Milk and Coconut Cream
Soft and fluffy brioche braids enriched with a smooth condensed milk and cream filling and finished with shredded coconut. The lightly sweetened leavened dough contrasts with the creamy topping.
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Ingredients
- 200 ml Lukewarm water
- 200 ml Lukewarm milk
- 135 g Sugar
- 14 g Dry yeast
- 2 Whole eggs
- 90 g Soft butter
- 700 g Manitoba flour
- 1 lattina Condensed milk (The can size is not specified.)
- 200 ml Heavy cream
- Shredded coconut (to taste)
- Oil (For lightly greasing the bowl)
Steps
- 1
Pour the lukewarm 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 soft butter.
- 3
Continue kneading until the butter is completely 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 tray lined with parchment paper, leaving some space between them. Cover them and let them rise again until puffy.
- 8
Preheat the oven to 180°C.
- 9
Bake the braids for approximately 25–30 minutes, until golden brown.
- 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/size of the condensed milk can is not specified. The rising times are also not given: wait for the dough to double in volume during the first rise and for the braids to expand during the second. Estimated yield: approximately 17 braids weighing 80 g each.
Nutrition per serving
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