Sweet Braided Bread with Coconut Milk (Vegan Brioche)
This fluffy, soft, and sweet braided bread made with coconut milk is a vegan brioche (dairy-free and eggless), that is special while easy to make.
Useful equipment
Ingredients
- 415 g all-purpose-flour
- 70 g desiccated grated coconut *) optionally 1 tbsp more for sprinkling
- 70 g sugar
- 7 g dry yeast
- 250 ml coconut milk keep 2 tbsp of it separate for the glaze
- 1 fresh organic lime juice from the whole lime and grated zest from 1/2 of it
- 1 tbsp maple syrup
- 1 pinch ground turmeric *) optional
- sugar crystals *) optional
Instructions
- First place all the dry ingredients (flour, grated coconut, sugar, and dry yeast) and the lime zest in a bowl, then add the coconut milk and lime juice.
- Using a kitchen machine, mix all the ingredients slowly for 2–3 minutes and then knead everything more quickly for approx. 10 minutes until the dough is nice and smooth.
- Shape the dough into a ball, place it back in the bowl, cover it with a tea towel, and leave to rest in a warm place (room temperature) for an hour (or a little more) until the dough has visibly increased in size (at best to double in size).
- Divide the dough into 3 relatively equal parts and roll each into a strand.
Now braid the brioche. Start by pressing the ends together at the top and after braiding at the bottom, which you can hide under the braided bread. I also push the braided bread together a little. Take a look at the short video in the post above. - Place your sweet braided bread on a baking tray lined with baking paper and leave it to recover from the braiding process for another 30 minutes. Meanwhile, preheat the oven to 170 degrees (340 F)top and bottom heat and mix the ingredients for the glaze: 2 tbsp coconut milk, 1 tbsp maple syrup, and a pinch of turmeric.
- Brush your coconut bread with the glaze, this works best with a baking pastry brush. Keep any remaining glaze for after baking. If you like, you can now sprinkle it with grated coconut (or almond slivers or sugar crystals).
- Now bake your sweet bread on the middle rack in a preheated oven at 170 C (340 F) for approx. 30 minutes.
- When it is nice and golden brown, switch off the oven, open the door, slide the baking tray out a little, and brush with the remaining glaze.
- Leave your sweet braided coconut milk bread to cool before you pounce on it.
Video
Notes
- Sugar: I use a mixture of normal granulated sugar and birch sugar (xylitol) *).
- Yeast: Instead of 7 g (0.25 oz) dry yeast, you can also use 1/2 cube of fresh yeast: Mix the dry ingredients, make a well in the middle, pour in the lime juice and coconut milk and crumble the yeast into it. Then proceed according to the recipe.
- You can eat the coconut brioche just as it is, or with butter and jam on top if you like, or with another sweet spread of your choice.
Nutrition
Serving: 1 coconut breadCalories: 2811kcalCarbohydrates: 433gProtein: 56gFat: 101gSaturated Fat: 86gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 73mgPotassium: 1534mgFiber: 26gSugar: 89gVitamin A: 34IUVitamin C: 23mgCalcium: 171mgIron: 30mg