Sourdough Brioche Knots with Chocolate Coconut Filling
The delicious chocolate coconut knots need a lot of rest - but only a little working time. The dough is mixed quickly. On the second day, the sweet knots are then filled with a mixture of sugar, coconut and butter, knotted and baked. So simple and so delicious!
Ingredients
dough
- 400 g all purpose flour all purpose flour (or type 550)
- 240 g water
- 40 g sourdough starter
- 40 g sugar
- 60 g butter soft or vegan butter
- ¼ tsp. salt
Filling
- 50 g butter melted or vegan butter
- 40 g brown sugar
- 40 g shredded coconut
- chocolate shavings
Instructions
Day 1
- To make the dough, mix the flour, water, sourdough, sugar, soft butter and salt, cover and leave to rest at room temperature for four to six hours.
- Then place in the fridge overnight or for eight to twelve hours.
Day 2
- For the filling, melt the butter and mix with the sugar and shredded coconut and leave the mixture to cool.
- Roll out the dough into a large rectangle using a rolling pin*. Brush the rectangle with the coconut-butter mixture and sprinkle with chocolate shavings.
- Fold in the first third of the rectangle and fold over the last third of the dough so that the filling is hidden between the layers of dough.
- Roll out the dough layers again lightly with a rolling pin*.
- Cut the rectangle into even strips using a pizza cutter*. Twist and knot the strips.
- Place the knots on a baking tray, brush with milk and leave to rest for two to three hours.
- Preheat the oven to 230 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*.
- Bake the knots for ten minutes at 230 °C with steam and finish baking for 15 minutes at 200 °C.
- Coat with sugar syrup and you're done!