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Sliced open Coconut Brioche on a wire rack
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5 from 2 votes

Coconut Brioche

This Coconut Brioche is filled with swirls of sweetened coconut paste inside the fluffiest and softest brioche bread. This is the ultimate weekend brunch or breakfast treat that will sure put a smile on your face.
Prep Time45 mins
Cook Time40 mins
Rising Time4 hrs
Total Time1 hr 25 mins
Course: Bread, Breakfast
Cuisine: Asian, French
Servings: 10 slices
Calories: 352kcal
Author: Trang


Brioche Dough

  • 3 large Vital Farms Pasture-Raised Eggs (room temperature)
  • 2 tablespoon of milk (31 g, room temperature)
  • 2 teaspoon of active dry yeast (8 g)
  • 1/4 cup of granulated sugar (45 g, divided)
  • 2 cup of all-purpose flour (281 g)
  • 1 teaspoon of kosher salt (4 g)
  • 4 ounce Vital Farms Pasture-Raised Unsalted Butter (113 g, cubed, room temperature)
  • Extra flour for rolling

Coconut Paste Filling

  • 1 1/2 cup unsweetened coconut flake (135 g)
  • 1 cup powder sugar (100 g)
  • 1 large Vital Farms Pasture-Raised Egg
  • 1 tablespoon coconut oil (13 g, melted)

Egg Wash

  • 1 large Vital Farms Pasture-Raised Egg
  • 1 tablespoon of water


Make the Brioche Dough

  • Cut the butter into small cubes, about 1/2”, and allow to soften at room temperature. Let the eggs and milk come to room temperature as well.
  • Add a teaspoon of sugar to the room temperature milk, mix to dissolve. Sprinkle the active dry yeast over the milk and stir to submerge all the yeast. Let it bloom for about 10 - 15 minutes; the mixture should puff up.
  • Meanwhile, add the rest of the sugar, flour and salt in a small bowl and whisk to evenly distribute.
  • In the bowl of your stand mixer, lightly beat the eggs with a hand whisk. Add the bloomed yeast mixture along with the flour mixture to it. Use the dough hook to knead on low speed (speed 2) for 5 minutes until a wet dough comes together.
  • Leave the mixer on speed 2 and add the soften butter, a few pieces at a time, allowing it to combine with the dough before adding more. This will take about 10 - 15 minutes. Then let the mixer knead for another 10 - 15 minutes until all of the butter is completely incorporated.
  • Scrape the dough out onto a floured counter top, sprinkle flour on top of the dough. Rub butter or oil on your hands and knead a few times until smooth and shape the dough into a ball.
  • Place dough into an oiled glass bowl and let rise in a warm spot for 1.5 - 2 hour until at least double in size.

Make Coconut Paste Filling

  • Add unsweetened coconut and powder sugar in the bowl of a food processor and pulse to mix. Add the egg and 1 tablespoon of coconut oil and pulse until a paste form. Set aside.

Assemble and Bake

  • Scrape the dough out of the bowl onto a floured counted top and punch the air out. Roll the dough out into a rectangle about 8”x13”.
  • Spread the coconut paste on top of the dough as evenly as possible and roll it up starting from the shorter side.
  • Butter a loaf pan and line it with a strip of parchment paper, butter the parchment paper as well. Add the rolled up dough to the loaf pan and let rise in a warm spot for 1.5 - 2 hours until at least double in size.
  • Preheat the oven to 350°F.
  • Beat an egg with a tablespoon of water to make egg wash, and brush the top of the dough with egg wash very lightly.
  • Bake in the middle of the oven for 40 minutes. During the last 10 - 15 minutes, if the bread is getting too brown, drape a piece of foil over it to prevent it from burning.
  • Remove it from the oven and let cool on a wire rack. When it is cooled enough to handle, lift it out of the baking pan.
  • To serve, cut into slices with a serrated bread knife.


  • This dough is wetter and shaggier than other bread dough, but that’s okay. Keeping the dough wet will yield softer bread when baked due to the higher water content.
  • The best way to keep the dough from sticking to your hand is to rub your hands with butter or oil before working with the dough.
  • Use extra flour generously while working with the dough on the counter top to prevent it from sticking to the counter top.


Serving: 97g | Calories: 352kcal