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Brioche with Blueberries and Coconut Crumble

Updated: Apr 11, 2022











This coconut and blueberry brioche brings back a lot of memories. It reminds me of the time when getting to work before dawn to prepare baked breads used to feel truly effortless. It is also something that makes the additional sleep sacrifice a worthwhile sacrifice because I get to be the first person to taste test these babies.


This brioche recipe is a sure keeper since I use it a LOT in many recipes that I have shared and will be sharing. It is extremely buttery and light and stays soft for longer compared to most brioches that goes rock hard pretty quickly, and this is thanks to the large volume of butter used in the recipe. The secret to keeping the brioche bread soft for longer is to wrap them up well in cling wrap while it is still slightly warm - not hot.


To find out more about making a delicious brioche, check out my page on "Basic Brioche Loaf".



 

RECIPE



Yield: 12 individual brioches
Preparation Time: 2 hours
Proofing Time : Overnight Retarding in fridge or 1 - 2 hours room temperature bulk proofing, 1- 2 hours Final Proofing
Recipe by Christean Ng


BRIOCHE DOUGH

300 g 60% Baker's flour 12% protein

200g 40% Plain Flour 10% Protein

120 g 24% Full Cream Milk

9 g 1% Instant Yeast

200 g 40% Eggs

20 g 4% Yolk

60 g 12% Caster Sugar/ granulated Sugar

10 g 2% Salt

250 g 50% Unsalted butter - soft



VANILLA PASTRY CREAM

40 g Yolks (2 medium size Yolks)

20 g Corn Starch

30 g Caster Sugar (A)

30 g Caster Sugar (B)

240 g Full Cream Milk

60 g Butter

1 tsp Vanilla Bean Paste



COCONUT CRUMBLE

60 g Unsalted Butter - softened

60 g Caster Sugar

40 g Plain Flour

20 g Desiccated Coconut


2 punnets Fresh Blueberries


EGG WASH

50 g Eggs

50 g Full Cream Milk



SUGAR SYRUP

50 g Boiling water

35 g Granulated/ Caster Sugar


*Mix the boiling water with the sugar until the sugar fully dissolved. Set aside until ready to use. Sugar syrup can be made days ahead. Store in a container in the fridge.
 


Method


For the pastry cream

1. In a medium saucepan, mix the milk, sugar (B) and vanilla bean paste and bring to a boil.


2. Place the sugar (A) and corn flour into a bowl then whisk in the egg yolks to create a smooth slurry. Do not prepare this step too far in advance or the sugar will start to absorb the water from the yolks causing the yolk protein to agitate and cook. Start whisking all the ingredients together when the milk is almost ready.


Stream in half of the milk mixture while continuously whisking the yolk mixture to temper (slowly heating the yolk as a sudden shock of heat on the eggs can cause the egg to scramble).


3. Return the custard base back into the rest of the milk mixture in the pot and cook over low to medium heat while continuously whisking until it starts to boil and thicken. Ensure to constantly whisk and scraping the side and base of the pot to prevent them from catching and burning. Once the custard has come to a boil, continue to cook for another minute before turning the heat off and whisking in the room temperature butter until they are well combined.


4. Transfer the pastry cream into a clean bowl and place a plastic wrap touching the surface of the cream then place it in the fridge to fully cool.


The pastry cream can be made a day ahead. When the pastry cream has cooled, transfer into a piping bag ready for assembly.



For the coconut Crumble

5. Place the cold but not solid hard butter with the rest of the ingredients into a stand mixer bowl fitted with a paddle attachment and mix until they form to a coarse crumble. Do not over mix.


Alternatively, you can rub all the ingredients together by hands until you achieve an uneven pebble size.


The coconut crumble can be prepared a day ahead. Store in an airtight container or zip lock back in the freezer until ready to use.



For the Brioche Dough

*Note: The brioche dough is recommended to be prepared the night before and rested in the fridge covered for at least 12 hours and up to 24 hours. If you are short with time, you can prepare the dough then allow for it to bulk ferment at room temperature before placing it into the fridge for 2-3 hours to firm up slightly before rolling and cutting.


6. Place all the dry ingredients including the instant yeast into the mixer bowl and stir lightly to combine. In a separate bowl, whisk the eggs and milk together. Start mixing the dry ingredients in the stand mixer with a dough hook attachment on low speed while gradually adding in the liquid.


Once all the wet ingredients are added, increase the speed to medium and continue to mix for another 8 to 10 minutes, scraping down the side of the bowl half way through mixing, until the dough has some elasticity. To test, dip your hands in some flour, then pinch a small piece of the dough and stretch them between your hands. If you are able to stretch it without breaking too easily, you can proceed to adding in the softer butter in 3 separate additions, adding the next addition of butter when the previous addition have fully absorbed into the dough.


The mixing time from when the butter are added to the final mixing will take approximately another 8 to 10 minutes. The dough should be smooth, looks shiny and has some elasticity but still maintains a really soft consistency.


Note: If the dough looks really slack and is unable to be stretched, you will need to mix further, checking every 2 minutes before adding in the butter.


7. Once the dough is ready, light dust the work surface with some flour then transfer the dough over. Lightly dust your hands then roll the dough to a tight ball. Transfer the brioche dough into a lightly floured bowl. Lightly spray a plastic wrap with some oil then cover the top of the bowl. This prevents the dough from sticking to the plastic should it rise above the bowl.



8. Place the brioche straight into the fridge standing between 3˚C -5˚C to bulk proof overnight or up to 24 hours.


9. The next day, remove the dough from the fridge. The dough will not have risen by too much at this point.


Dust the work surface with some flour then with the help of a rolling pin, roll the brioche to approximately 10 mm in thickness, dusting the top with some flour to prevent sticking, then cut to individual discs with a 90 mm cutter. Dip the cutter into some flour for easy cutting.


Place each discs of brioche onto a baking tray line with parchment paper or reusable silicon mat, leaving at least 30 mm gap between one another. Cover the tray with a damp tea towel and leave to final proof at room temperature until it looks light and airy and have risen slightly.


The final proofing stage will take approximately 45 - 90 minutes depending on the ambient of your kitchen.


While the brioche is proofing, pre heat the oven to 170˚C.


Note: With the excess dough, you can roll them again and cut them to discs again. If the dough feels too soft to handle, simply wrap them in plastic wrap and let the dough rest in the fridge for an hour before rolling them out again. If you like, you can roll the brioche dough to 85 g individual balls and bake them separately for brioche burger buns.


10. Prepare the egg wash by whisking the eggs and milk together. Store in the fridge until ready to use.


When the brioche are light and airy, gently press the centre of each brioche with the tip of your fingers to create a well in the centre. Brush the brioches lightly with some egg wash. Place a handful of blueberries into the well and press the blueberries down. Pipe some pastry cream on top of the blueberries then sprinkle the top generously with the coconut crumble. Place a few more pieces of blueberries on top of the crumble.


Note: Ensure that you push the blueberries and crumble all the way down on the dough to prevent it from getting pushed out when the dough rise during baking.



11. Bake in the pre heated oven for approximately 15 - 20 minutes or until the brioche and crumble starts to turn golden in colour.


12. Once the brioches are ready, remove from the oven then brush the sides with some sugar syrup. Transfer onto a wire rack to cool. Dust with icing sugar then serve.



 

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