Ingredients: 300g strong white flour,1/2 tsp salt,2 tbsp caster sugar,7g fast-acting yeast,5 tbsp warm milk,3 eggs + 2 yolks,2 tsp vanilla extract,120g butter, at room temperature plus more for greasing and topping,Dessicated coconut,3 tbsp honey
Instructions:
- In a large bowl sieve the flour, add salt, sugar and the yeast. Beat the eggs and yolks slightly and separate 3 tablespoons to brush the briochettes at the end. To the beaten eggs add the warm milk and vanilla extract. Make a well in the centre of the dry mixture and add the egg mixture incorporating both dry and wet ingredients slowly. Knead this dough for 2-3 minutes. Now for the tough bit: start adding the butter cube by cube, working each cube well into the dough before adding the next one. Knead until elastic and shiny, it will still feel really soft.
- Place the dough in a greased bowl and cover, take it to the fridge for at least 2 hours or overnight.
- Preheat the oven to 180C and grease a muffin tray. Knead the dough on a lightly floured surface for 5-6 minutes, divide it into 12 pieces and roll it into a long piece. Divide this piece into three parts and braid it, tucking the ends and the bottom.
- Place briochettes in the tray and cover. Prove it in a warm place (25C is optimal) for 20 minutes or until they have doubled in size.
- Brush the top of the briochettes with the beaten egg and bake for 18-20 minutes or until they’ve turned golden. Set aside on a cooling rack while you prepare the topping.
- Add a handful of desiccated coconut onto a hot frying pan, stirring until they are golden brown and set aside. In a separate bowl melt around 25g of butter and mix it with the honey.
- Brush this on top of the briochettes and finally sprinkle the coconut.
