Butterscotch & Pandan Coconut Brioche

Butterscotch & Pandan Coconut Brioche


1 person made this

About this recipe: Try once and you won't stop loving it!

Serves: 10 

  • 250gm bread flour
  • 1 tspn salt
  • 1 tbsp sugar
  • 1 tspn yeast
  • 4 small eggs (3 eggs for pandan dough)
  • 125gm butter, softened
  • 1/2 cup butterscotch chips
  • 2 tbsp dessicated coconut (for pandan dough)
  • 1 tspn pandan paste (for pandan dough)
  • 30ml thick coconut milk (for pandan dough)

Prep:30min  ›  Cook:35min  ›  Extra time:1hr chilling  ›  Ready in:2hr5min 

  1. For Butterscotch Dough : combine bread flour, salt, sugar, yeast, eggs and butter to form a sticky dough. Then press in butterscotch chips. Keep dough chilled overnight in plastic bag or container. For Pandan Coconut Dough : Make another batch of flour, salt, sugar, yeast and butter in same amount of ingredients. Combine all the ingredients together with 3 eggs, dessicated coconut, pandan paste and coconut milk to form a sticky dough. Keep dough chilled overnight in a plastic bag or container
  2. The next day, withdraw both dough from containers and place them to a slightly floured working table. Flatten both dough to the size as desired between a plastic sheet. Then stack both dough together.
  3. Divide dough into 6 portion and make a twist between each two. Then place it to a 3x6" loaf pan (lined with greese proof paper).
  4. Leave to rest in tray for about an hour and then bake at 180'C for about 30-35mins or untill brown.

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