Raisin and Coconut Brioche

Ingredients

• For the dough:
• 3 small eggs (separate the yolks from the whites; use only one yolk and two whites for the dough, and add the third white to the filling and the other two yolks to brush the dough)
• 1 kilo all-purpose flour
• 6 tablespoons sugar
• 1 tablespoon instant yeast
• 1/2 cup warm milk, plus more as needed while kneading
• 1 cup yogurt
• 2 tablespoons vinegar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup vegetable oil
• 1 tablespoon butter, at room temperature
• For the filling:
• 150 g shredded coconut
• 200 g raisins
• 1 egg white
• 3 tablespoons sugar
• 1/4 cup syrup or sugar syrup
• 2 tablespoons rose water
• For brushing the dough:
• 2 egg yolks
• 1 tablespoon vinegar
• 2 tablespoons liquid milk

Method

1. Place the flour in a mixing bowl.
2. In a separate bowl, dissolve the yeast in 1/2 cup warm milk with 1 tablespoon sugar and let it activate.
3. Add the salt, baking powder, and 5 tablespoons of sugar to the flour and mix.
4. Beat the whites of 2 eggs with 1 egg yolk together on their own.
5. Make a well in the center of the flour mixture, then pour in the activated yeast with the milk, the egg mixture, vinegar, yogurt, oil, and butter. Knead until you have a soft, cohesive dough. You can add a little warm milk if the flour needs more liquid.
6. Cover the dough and let it rise for at least 1 hour.
   Timers: 60 min
7. Divide the dough and shape it as desired, then fill it with the brioche filling, seal it, and place it on a tray greased with a little oil or lined with parchment paper.
8. Cover the brioche pieces and let them rest again for 30 minutes.
   Timers: 30 min
9. Beat the egg yolks, vinegar, and liquid milk to make the mixture for brushing the tops of the brioche, then brush the tops with it.
10. Place the tray on the middle rack of a hot oven over medium heat until cooked through and golden on both sides.
11. Serve the raisin and coconut brioche once it reaches room temperature.
12. Another great recipe from Ruqayya: Apple Cake with Crème Caramel
13. For more sweet and delicious pastries from Ruqayya, here is German-Style Chocolate Croissant