ROLLOS DE BRIOCHE / BRIOCHE ROLLS
1. In a bowl add milk, egg, butter (melted), sugar and dry yeast and beat. Add the salt little by little, add the flour and blend it with the wood spoon. When the dough begins to type, knead it along with your fingers to acquire a mushy dough. Cowl with plastic wrap and let sit for two hours, or till doubled in quantity.
2. In the meantime, add the butter and sugar to the bowl and blend with a spatula to mix.
3. As soon as the time has elapsed, take away the fuel from the dough and switch it to the work floor.
4. Lower the dough in half and roll out every half into an oblong form. Unfold the butter/sugar on high evenly and unfold it out. Lower it into items/rolls (6 items every half).
5. Switch the rolls to the parchment paper-lined baking sheet and canopy with a fabric. Allow them to relaxation for 45 minutes, or till they double in quantity.
6. After 45 minutes, switch the rolls to the oven and bake at 180°C/360°F for half-hour.
7. Pour the milk into the buns after baking and sprinkle with grated coconut. Serve them on the serving platter and luxuriate in.
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