Butterscotch & Pandan Coconut Brioche

Yes, brioche again!!! Brioche is one of the famous Parisian Patisseries other than croissant, puff pastry and danish pastry. But I don't think the French will ever used pandan in their bread! hehe... Pandan is also known as screwpine/pandanus and it is one very common ingredient used in most of the Asian cuisines over here. And so is coconut milk! SO, have anyone of you ever tried pandan & coconut flavour brioche before so far? What about butterscotch? I find it pretty interesting as well.

At the same time, I would like to thank Lyndsey for the birthday gifts that she sent me. If it is not because of her butterscotch chips I will never be able to come up something like this. You know, there is no way you can find butterscotch chips here in Malaysia. This is actually the 2nd package she sent me. The 1st package went missing half way mailing! Lyndz, so sorry about the missing package. However, thanks a million for everything! By the way, Happy Birthday to you too. Wishing you the very best and have lots of fun on your big day!
My Birthday gifts from Lyndsey @ The Tiny Skillet.
(a pair of blue crystal earing, butterscotch chips, guava paste & some seasoning)

And here's the recipe.

Ingredients for Butterscotch Dough :
250gm bread flour
1 tspn salt
1 tbsp sugar
1 tspn yeast
4 small eggs, lightly beaten
125gm butter, softened
1/2 cup butterscotch chips

*combine all ingredients to form a sticky dough and wrap with plastic sheet or bag. Keep chilled overnight.

Ingredients for Pandan Coconut Dough :
250gm bread flour
2 tbsp dessicated coconut
1 tspn salt
1 tbsp sugar
1 tspn yeast
3 small eggs, lightly beaten
30ml coconut milk
125gm butter, softened
1 tspn pandan paste

*combine all ingredients to form a sticky dough and wrap with plastic sheet or bag. Keep chilled overnight.

- wtihdraw dough from refrigerator, place both dough onto a floured working table.
- flatten dough by hand/rolling pin between 2 plastic sheets , sprinkle more flour if needed.
(have to work fast due to very sticky dough)
- place pandan dough over the butterscotch dough, then divide into 6 portion.
(according to the size of your baking tray)

- now, carefully twist the two dough and place the twisted dough to the tray quickly.
- let to rest for 40-45mins for cooling (my room temperature is 31'c).
- brush on egg glazing.
- then bake at 180'c for about 30-35mins or untill browned.

Note : I'm using three 3x6" loaf trays lined with greese proof paper.

Do you like your brioche looking in this way??? OR.....

Or..... you like it in french toast??? ^_^ Hope you're enjoying your breakfast! .....& don't forget to put on your napkin! hehe....
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