From the kitchen
Coconut Brioche Loaf
An incredibly rich, golden, plant-based brioche alternative using coconut milk fats in place of butter and eggs.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 3/4 cup Warm Canned Coconut Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 1/4 cup Sugar, divided
- 3 1/2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Solid Coconut Oil, softened
- 1 tbsp Melted Coconut Oil, for brushing
Method
- Combine the warm coconut milk, yeast, and 1 tablespoon of the sugar; let sit until foamy, about 5 minutes.
- Add the flour, remaining sugar, and salt, and knead on low for 5 minutes until a shaggy dough forms.
- Increase speed slightly and add the softened coconut oil a few tablespoons at a time, kneading about 10 minutes total until smooth and elastic.
- Cover and let rise until doubled, about 2 hours, then shape into a loaf, place in a greased pan, and proof 1 hour more.
- Brush with melted coconut oil and bake at 350°F (175°C) for 30 to 35 minutes, until deep golden and hollow-sounding when tapped.
Kitchen note
Coconut oil behaves differently than butter while kneading — it can look like it's not fully incorporating at first, but keep kneading through that stage exactly as you would with a butter-enriched dough, and it will come together.
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