In this post, I present to you the banana and coconut brioche, crunchy on the outside and soft on the inside, a treat at breakfast time. Made with Danish dough, a more tender brioche dough than the classic brioche that keeps longer. The recipe is by Christophe Felder. They can also be filled with classic pastry cream or lactose-free one.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 2 Hours
- Portions: 12 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 1/8 cups all-purpose flour
- 2 tbsp sugar
- 1 1/2 tsp salt
- 3 tbsp powdered milk
- 1 oz fresh brewer's yeast
- 1 egg
- 2/3 cup carbonated water
- 3 tbsp butter (soft)
- 1 cup butter (for layering)
- 4 bananas (ripe)
- 1/4 cup dark chocolate chips
- 1/3 cup grated coconut
- 1 egg
- 1/3 cup desiccated coconut
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Work Surface
- 1 Rolling Pin
- 1 Baking Tray
Steps
Put the flour, granulated sugar, salt, powdered milk, and fresh yeast into the mixer bowl. Then gradually add the egg and water (and soy milk).
Add the soft butter (3 tbsp), knead until the butter is fully absorbed.
The dough should be soft and elastic.
Shape into a rectangle, wrap with cling film.
Let rest in the fridge for 1 hour and 30 minutes.Meanwhile, prepare the butter sheet between two sheets of parchment paper or cling film.
Remove the dough from the refrigerator, roll it out on a lightly floured surface to obtain a rectangular shape 1/4 inch thick and twice the size of the butter.
Place the butter on the lower part of the dough.
Fold the dough over the butter and seal it well.
Turn the dough one-quarter so that the closure is on the right side and roll it out to a thickness of about 1/4 inch. Fold in 4.
Wrap the dough with cling film and put it in the fridge for 35 minutes.
Remove the dough from the refrigerator, roll it out again on a lightly floured surface to a thickness of 1/4 inch. Fold in 3 and put it back in the fridge for 1 hour.Mash the bananas with a fork until a puree is obtained. Add the coconut and mix.
Roll out the dough on a floured surface into a large rectangle with a thickness of 1/16 inch.
Spread the banana jam, sprinkle with chocolate chips and part of the coconut.
Tightly roll the dough.
Put in the freezer for 30 minutes.
Using a serrated knife, cut into 3/4 inch slices.
Place them on a baking tray lined with parchment paper. Let rise for about 2.5 hours.
Brush with the egg wash.
Sprinkle with desiccated coconut.
Bake for 12-15 minutes at 356°F in a preheated static oven.Remove from oven and let cool.
Tips
They keep in a cake container for 3 days.
They can be frozen already cooked or before the last rise after shaping. In this case, just take them out of the freezer the night before and leave them at 68°F until the next morning. Proceed with the egg wash and then baking.
FAQ
Can I make the banana and coconut brioche lactose-free?
Yes, in this case, you will need to replace the butter with lactose-free butter or margarine.
For the powdered milk, substitute with 1/4 cup of soy milk and reduce the water from 2/3 cup to 1/2 cup.
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