Briochettes with toasted coconut
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
3 tbsp honey
1. 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.
2. 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.
3. 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.