Brioche with Raisins and Coconut

Ingredients

• 6 cups sifted all-purpose flour
• 2 tablespoons active dry yeast
• 6 tablespoons sugar
• 2 eggs
• 2 cups liquid milk
• Butter at room temperature — 1/2 cup
• Vanilla: 1 tablespoon liquid or 1 teaspoon powder
• 2 cups sweetened shredded coconut
• 1 cup raisins (dried grapes)
• 2 tablespoons orange blossom water
• Sesame seeds — 1/2 cup
• Water — 1/4 cup
• Salt — 1 teaspoon

Method

1. Mix the yeast with 2 tablespoons of the sugar and 1/4 cup lukewarm water to activate the yeast.
2. Add the sifted flour, the remaining sugar, salt and the eggs and begin to knead. Then add the liquid milk and the butter and continue kneading until the dough comes together and is smooth.
3. Let the dough rise for 1 hour.
   Timers: 60 min
4. Prepare the coconut and raisins, add the orange blossom water to them, and set the filling aside.
5. After the dough has rested, divide it into 10 equal pieces.
6. Roll each piece with a rolling pin, place some of the coconut-and-raisin filling inside, then roll it up like a sandwich and seal the edges, or shape as you prefer.
7. Let the shaped brioche rest for 30 minutes.
   Timers: 30 min
8. Before baking, brush the tops with milk and sprinkle with sesame seeds (optional).
9. Preheat the oven to 180°C. Bake on the lower rack for 12 minutes, then brown the tops for 1 minute only.
   Timers: 12 min, 1 min
10. Serve the raisin-and-coconut brioche after it cools to room temperature.
11. For more sweet pastries, see Cinnamon Roll Buns