Plantain cheesy bread
The most delicious brioche buns for plantain lovers!
These plantain brioche buns inspired by Jamaican coco bread are soft, fluffy and cheesy and make the perfect compliment to any meal. They are buttery, yet so light in texture and have a rich flavour thanks to the plantain and mozzarella cheese filling.
These brioche buns are really versatile and make the a great meal side since they pair really well with many proteins and dishes such as soups, or stews. I am filling them with cheese but you can skip this and then end up with delicious brioche buns that can be made into sandwiches with your filling of choice. They are also delicious for breakfast or brunch and I recommned having them with some over easy eggs and avocado for a well balanced a nd norushing meal.
What does this plantain brioche taste like?
Think of Hawaiian sweet rolls but a bit more flavourful and packed with more nutrients thanks to the plantain. They are also buttery and sweet thanks to the plantain and small amount of sugar added to the dough. But if you are into the less sweet side of the spectrum feel free to reduce the sugar by half.
🌱Vegetarian
🍽️ 8 brioche breads
Ingredients
410g ripe plantain, peeled
70g butter, softened
11g yeast
1 rsp salt
45g caster sugar
90g milk, lukewarm
415g plain flour
Mozzarella cheese for filling
Egg wash (1 beaten egg)
Method
Cut the plantain in quarters and add to a pot with boiling water. Cover with a lid a boil at medium heat for 10 min or until the plantain becomes fork soft. Drain the water completely and use a potato masher or ricer to mash the plantain into a bowl
To a glass add the milk, yeast, and 5g of the sugar. Mix well with a spoon and leave for 10min so the yeast activates and becomes frothy.
To a bowl add the flour, the rest of sugar, salt, yeast mixture. Start mixing with a spoon and then knead for 5 minutes until it forms a dough. You can use a standard mixer for this step if you have one at a high speed setting for 5min. Then add the softened butter, mashed plantain and knead for 5 more minutes. It should have a smooth elastic texture by this point. Have patience with the dough, this step can take a while.
Now place the dough into a bowl (recommend lightly greasing it with olive oil so it doesn’t stick). Cover the dough with a kitchen towel or cling filand let it rise for about 1-2h or until it doubles in size. To speed this up place in a warm area of your house such as close to the radiator.
Now take the dough and divide it into 8 equal pieces with a knife. Shape each piece of dough into round balls and then flatten into a disc with a rolling pin. Add some shredded mozzarella in the middle and then fold in half
Place the cheese filled brioche brioche into a baking tray lined with parchment paper and let them proof covered for 45-60min. Finally brush them with some egg wash so they get a lovely golden colour once you bake it.
Bake the brioche for 25min in a prehetead oven at 180C until it becomes golden and the mozarella cheese melts.
FAQS and Tips
Once baked you can store these brioche rolls in an air tight container for up to 3 days. I recommned enjoying them straight away as the cheese starts to harden after baking.
You can make these ahead of time. Once the rolls are formed, cover and refrigerate them overnight. They will rise overnight and will be ready to bake in the morning. Make sure to let them sit out for 20 min so they get to to room temperature before baking.
