Brioche Buns

Microwave the coconut milk in a medium heat-safe bowl until it's warm. It may take about 30 seconds. It should be lukewarm, not hot. Let it cool if it gets too hot.

In a standing mixer with a paddle mixer, combine lukewarm coconut milk and yeast. Let it sit until dissolved (about a minute). Add sugar, salt, and eggs, and continue mixing on medium speed.

Remove the paddle attachment, attach the dough hook, and add flour. Continue mixing for 2-4 minutes until the dough is firm, elastic, and doesn’t stick to the bottom of the pan.

Add half of the butter and continue mixing until the butter has been fully incorporated. You may have to stop the mixer and mix by hand to incorporate the butter thoroughly.

Add the remaining of the butter a little at a time until finished. It is ok if the dough looks loose.

Continue kneading for 4-5 minutes until it is smooth, soft, and shiny. The easiest way to know when the dough is ready is when it slaps against the bowl.

Take out the dough and place it on a lightly floured board. Knead a couple of times, then place brioche dough in a large, greased bowl.

Cover loosely with a clean kitchen cloth and let it rise in a warm, draft-free place for 1-2 hours or until doubled. Punch the dough down.

At this point, the dough maybe be refrigerated overnight or until ready to use. When ready to use, remove and bring it to room temperature to make it workable for 30-60 minutes.

Divide the dough into 16 pieces.

To form round balls, you have to tuck the edges underneath the dough, then roll the dough against the board or between your palms until round.

Lightly brush the buns with egg wash. Sprinkle with coconut sugar or granulated sugar. Leave to rise in a warm place for about one and a half hours or until it has at least doubled in volume.

Preheat the oven to 350℉ (180℃). Bake until the crust is deep golden brown, 18-20 minutes.

Remove from the brioche pan and let it cool. Serve warm or at room temperature.

For buns on a baking sheet, after the dough rises, press to flatten the surface with something like a glass. This applies only to buns. DO NOT press down when baking in brioche pans.

Divide into 16 balls and place rolls into four rolls in two rows into two greased loaf pans (Eight balls in each loaf pan). Let it rise until doubled. Brush with egg wash.

Preheat the oven to 350℉ (180℃). Bake until the crust is deep golden brown, and they sound hollow when tapped (30-35 minutes).

Remove from the baking pan and let it cool. Brioche freezes great for use later.