Briochettes with toasted coconut Recipe

In a large bowl, sieve the flour, then add the salt, sugar, and yeast.

Beat the eggs and yolks slightly, then set aside 3 tablespoons of this mixture to brush the briochettes later. To the remaining beaten eggs, add the warm milk and vanilla extract. Make a well in the center of your dry ingredients and slowly pour in the egg mixture, incorporating both wet and dry ingredients as you go. Knead this dough for 2-3 minutes.

Now for the more involved part: start adding the butter, cube by cube, working each piece thoroughly into the dough before adding the next. Continue kneading until the dough is elastic and shiny; it will still feel really soft to the touch.

Preheat your oven to 180°C and grease a muffin tray. Turn the chilled dough out onto a lightly floured surface and knead it for 5-6 minutes.

Divide the dough into 12 pieces. Roll each piece into a long strand, then divide that strand into three parts and braid them, tucking the ends and the bottom to form a small roll.

Brush the tops of the briochettes with the reserved beaten egg. Bake for 18-20 minutes, or until they've turned a deep golden brown.

Once baked, transfer them to a cooling rack and let them cool slightly while you prepare the topping.

Add a handful of desiccated coconut to a hot frying pan, stirring constantly until it turns golden brown. Set it aside.

In a separate small bowl, melt around 25g of butter and mix it thoroughly with the honey.