Coffee Peanut Brioche Roll


Basic Brioche Recipes
  • Materials

500 g high protein wheat flour
11 g instant yeast
100 g granulated sugar
4 eggs, Shake loose
100 ml of cold liquid milk
100 g butter or margarine each 5 grams

  • Spreads

1 egg yolk mixed with 3 tbsp liquid milk


  • How to make:

1.    Stir The average wheat flour, instant yeast, and sugar, make a hole in the middle. Mix and stir the egg and liquid milk, pour gently into the flour hole while stirring until blended.
2.    Put butter and salt, knead into a dough that is smooth and elastic. The dough may be somewhat sticky and flaccid. Round the dough, cover the plastic, let stand for 1 hour or until 2 fold the volume.
3.    Mix dough and shape to taste. After being formed the last fermentation for 1 hour, before baked apply with the coating material. For a small brioche roast at a temperature of 190oC for 12-15 minutes, for a large toasted brioche in temperature of 180oC for 25 minutes.

  • Content:

100 g butter
130 g palm sugar
2 tbsp instant ground coffee, dissolve in 2 tbsp hot water
200 g peanut peel, roasted, coarse mashed (can use a ready-to-Buy)

  • Icing Coffee:

2 tsp instant coffee powder
4 tsp hot water
100 g refined sugar, strain


Another Recipe

Sweet Mini Brioche




  • How to make:

1.   Prepare brioche dough until ready to fill the stage. Prepare 2 square pieces 20 cm tall 4-5 cm in height, give it a paper mat, apply its surface with butter.
2.   Contents: Shake the butter and palm sugar until gently, add a coffee solution little by little, shake back until gently, set aside.
3.   Flatten the brioche dough into a rectangular shape of approximately 40 x 30 cm. Apply the dough fill evenly and then sprinkle roasted beans.
4.   Roll with heart while compacted. Cut into 18 parts, layout in a baking sheet (each baking sheet consists of 9 reels of 3 rows x 3 columns). Cover with plastic and let stand for 1 hour.
5.   Preheat the oven at a temperature of 180oC. Bake for 25 minutes or until lightly browned. After ripe lift from the oven and let stand for 10 minutes then remove the brioche roll from the baking pan.
6.   Icing: Dissolve the instant coffee in hot water then pour into fine sugar while stirring until it can be drained (if the condition of fine sugar is very dry add more 1 tsp hot water). Flow the icing over the brioche with the help of a spoon, let stand until icing hardened, serve.

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