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Burnt Coconut Recipe

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This recipe is simply irresistible and with only 3 ingredients you will have a treat that will conquer you! Have you ever tried that sugary and crunchy coconut that is usually sold at fairs or squares? This is the recipe that we will teach you here! Called in some places burnt coquinho, it is also known as sugar coquinho, caquinho, beijinho and it is very simple to make. The preparation time is a little long, but it's just to let the sugar cover all the pieces of coconut with a delicious caramel! You will find that this coconut sweet recipe is worth preparing! Want to see how to make burnt coconut here at TudoReceitas? Just follow the step-by-step photos and instructions and be delighted at the end! Ingredients for making Burnt Coconut:  1 unit of dry coconut (about 3 cups of cubed coconut tea) 300 g  1½ cups of refined sugar or crystal  ½ cup of water (120 milliliters) How to make Burnt Coconut: Open the dry coconut, remove its shell and separate the other ingredients for the reci
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Stringy brioche: the recipe for a soft and delicious breakfast cake

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brioche

The stringy brioche is a typical dessert of the French tradition, the super greedy variant of the classic brioche bread. It is a leavened product with a soft and soft consistency, reminiscent of a cloud; the dough is enriched with chocolate chips, to make it even more irresistible and fragrant. A very simple delight to make, perfect to enjoy at breakfast, together with a nice cappuccino, or to offer to friends at five o'clock tea. Find out how to make it by following our recipe step by step.

INGREDIENTS

MANITOBA FLOUR 320 gr • 750 kcal

FRESH BEER'S YEAST 10 gr • 750 kcal

MILK 150 gr • 286 kcal

SUGAR 90 gr • 750 kcal

CHOCOLATE DROPS 90 gr

EGG 1 • 380 kcal

SOFT BUTTER 90 gr

SALT 1 pinch • 286 kcal

VANILLA EXTRACT 1 teaspoon • 750 kcal

The calories refer to 100 grams of the product

How to prepare the stringy brioche

brioche

Prepare the leavening: heat the milk and pour it into a bowl; add the yeast (1) and melt it well.

brioche

Pour 150 grams of flour and mix until a thick and homogeneous batter forms (2). Cover the bowl and let rise until doubled the initial volume.

brioche

Collect the remaining flour in the bowl of the mixer and add the leaven (3).

brioche

Add the eggs (4) and sugar, then start kneading.

brioche

Add the butter, cut into chunks (5), a perfume with the vanilla extract and knead the dough for a long time, without adding any more flour, until a smooth and homogeneous dough is obtained.

brioche

Transfer the dough to a lightly floured work surface, add the chocolate chips (6) and incorporate them well. Cover and let rise until doubled in volume.

brioche

After the rising time, take the dough and divide it into six parts (7).

brioche

Roll up each piece of dough on itself and form small sausages (8).

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Transfer the sausages into a lightly buttered mould, placing them side by side (9). Cover with a clean kitchen towel and let rise for 30 minutes. Bake in a static oven at 180 ° C for about 35 minutes, or in any case until lightly browned.

brioche

After the cooking time, take the brioche out of the oven and let it cool, then turn it out of the mould and serve (10).

Advice

For best results, use a loaf pan about 30 cm in length; you can lightly butter it or, alternatively, line it with a sheet of parchment paper. To ensure that it adheres perfectly to the bottom, pass the parchment paper under a jet of cold water and then squeeze it well: in this way you will prevent it from moving.

If you prefer, you can also give the cake the classic braid shape: just spread it out on a work surface and divide the dough into three, leaving them attached in one of the two ends; at this point, you just need to weave them, transfer the dough into the mould and proceed according to the recipe.

You can add the chocolate chips, to enjoy it alone as it is, or you can avoid adding them and accompany it with jam, dried fruit cream or chocolate spread.

If you want to create a spectacular and impressive version, try the brioche bread flower; if you don't like chocolate, try this variant enriched with raisins.

storage

The stringy brioche can be kept in a special airtight container or under a glass bell for at least 4-5 days at room temperature.

You may be interested to read Susumelle recipe/ millefeuille cake with cream recipe/ Chicken and sweet potato curry soup recipe/ Orange Poke Cake recipe.

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