Once upon a time, I met this surfer dude from California. He was busking his way around the world with more infectious enthusiasm than musical talent. When necessary, he supplemented his income with a variety of jobs, mostly busboy or short-order cook. His home was furnished with the fruits of his favourite hobby: skip-diving. He had evolved a uniform – which included thick boots, strong overalls, and gloves. And thus prepared, no skip was left unturned.
|As you can see, this loaf bit the dust before I got to take the photos|
The result is this divine coconut brioche.
For 2 lovely loaves you will need:
... to pre-heat the oven to 180°C towards the end of step 5
|A little star in a universe of canapé bases!|
2. When the milk mixture has been incorporated, drop in the softened butter - about a tablespoonful at a time - mixing until incorporated before adding the next piece of butter.
3. When all the butter has been added, mix in the beaten egg, about a quarter at a time. When the egg has been incorporated, keep mixing for a further 5 minutes then cover and leave to rise in a warm place for up to 2 hours or until doubled in size.
4. When the dough has doubled in size, lightly butter and base-line two 2 LB loaf tins. (To base line a tin, sit it on greaseproof paper or baking parchment and using a pencil, trace around it. Cut out the shape just inside the pencil lines. Lightly rub the inside of the tin with butter so that the paper sticks to the base. This makes it easier to remove the brioche from then tin when cooked.)
5. Uncover the risen dough and mix for 5 minutes using the dough hook – it will deflate alarmingly. That’s ok - it is supposed to. Divide the dough between the two tins, cover loosely with cling film and leave to rise once more for about an hour or until doubled in size. Towards the end of this time, pre-heat your oven to 180°C.
6. When the dough has had its second rising, very gently remove the covering, brush lightly with a little beaten egg and sprinkle with desiccated coconut.
7. Transfer to the pre-heated oven and bake for 25 minutes or until golden brown and firm to the touch. Cool for about 5 minutes in the tins before turning out on a wire rack.
Best eaten warm, this is also wonderful used in a luxurious bread pudding or – as I did – cut into stars, toasted and used as tiny rafts for my pot of paté de foie gras.Pin It