Chocolate + coconut brioche rolls are delicious fluffy little mounds of goodness, and very similar to pain au chocolat—but without all the work of making croissants.
So, um, I may have a problem.
That is, I have a problem if being addicted to fresh bread is a problem. Any bread, all bread, if it’s warm right out of the oven I want to eat it. Preferably with lots of butter, but that isn’t totally necessary.
For instance, if the bread has lots of butter in it already I can live without slathering more on top. (For the most part.) Like, if that bread is brioche I don’t HAVE to have extra butter.
With the eggs and butter baked right in, brioche is rich enough already. Especially when it’s filled with chocolate and coconut.
Yes, CHOCOLATE and COCONUT! These cuties are jam-packed with all the good stuff in life. And they’re no more difficult or time-consuming to make than any other yeast bread or roll. The one tricksy thing is that this dough is fairly wet, making shaping a challenge—if, that is, you don’t spray your hands with a little cooking spray. Trust me, this is an immense help.
So we have here a soft and fluffy bread, fortified with butter and eggs, stuffed with chocolate and coconut, and I haven’t even gotten to my favorite part yet.
My FAVORITE part is the top of the brioche rolls, which is sprinkled with turbinado sugar before baking. You get this gorgeous crunchy texture from the coarse sugar and that little extra bit of sugar is the perfect match for the semi-sweet chocolate. (You can sub granulated sugar for the turbinado sugar and you’ll still have some crunch on top.)
You guys, I pulled the tops off of two rolls during my photo sesh. It wasn’t pretty. My camera is now covered in chocolate-y fingerprints. But I know that if my camera could eat chocolate + coconut brioche rolls, all would be understood.
So don’t get me wrong. While butter wouldn’t hurt these gorgeous little rolls any, you don’t NEED the butter. And I think technically you can eat extra bread since you’re skipping the additional fat. But don’t quote me on that. I could be wrong.
A few notes: as I said above, the dough is very wet and can be a challenge to work with. Spray your hands with cooking spray and work on a floured work surface; avoid the temptation to add extra flour.
These rolls end up kind of, erhhm, large. If you wanted to make them a less generous size that would be totally fine. Just adjust your baking time as necessary. (And maybe eat two to make up for the fact that your roll wasn’t as big as the
one two I ate.)
Chocolate + coconut brioche rolls are like pain au chocolat without all the work of making croissants!
- 1/2 cup lukewarm water
- 5 teaspoons instant yeast
- 1 cup whole milk lukewarm
- 2/3 cup granulated sugar
- 1 1/4 teaspoons salt
- 1 egg
- 2 egg yolks
- 1/2 cup unsalted butter at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 2 to 3 1/2 cups bread flour
- 5 ounces semisweet chocolate coarsely chopped
- 1/3 cup sweetened flaked coconut
- 3 tablespoons granulated sugar
- 1 egg beaten with a pinch of granulated sugar
- turbinado sugar for sprinkling can substitute granulated sugar
Whisk the water and yeast together in the bowl of a stand mixer fitted with the dough hook. Let stand for 2 to 3 minutes, until foamy. Whisk in the milk, followed by the sugar, salt, egg, egg yolks, butter, vanilla, and cinnamon. Stir to combine, then stir in the all-purpose flour and 2 cups of the bread flour. Knead, with the mixer set to its lowest speed, for 8 to 10 minutes, gradually adding additional bread flour as needed to form a soft but firm dough.
Lightly spray a large mixing bowl with cooking spray and place dough inside. (Dough will be pretty wet.) Cover bowl loosely with plastic wrap and let rise for 45 minutes, until almost doubled in bulk.
Gently deflate the dough by pressing lightly with your palm. Turn the dough onto a lightly floured work surface and divide into 12 equal portions. (I use a scale to do this but you can eyeball it if you prefer. If dough is too sticky to work with spray your hands with a little cooking spray.) Let the portioned-out dough rise for 10 minutes.
While dough is rising line 2 large baking sheets with parchment paper and set aside. , Combine all filling ingredients in a small mixing bowl and stir to combine.
Roll each portion of dough into an oval about 1/2 an inch thick. Divide filling evenly among the ovals, placing the filling in the middle of the oval. Fold up the ends, then the sides, of each oval, forming a cylinder. Pinch the seams to seal tightly. Place on prepared baking sheets and cover loosely with plastic wrap. Allow to rise until puffy, 30 to 45 minutes.
Preheat the oven to 350 degrees. Slit the top of each roll several times, then brush lightly with the egg and sprinkle with turbinado sugar. Bake for 18 to 22 minutes, until golden brown. Cool on a wire rack, then serve and enjoy.
Adapted from The New Best of BetterBaking.com