Coconut Milk Brioche

ingredients
200g sourdough
250g plain flour
250g strong flour 
100g milk
225gr coconut milk
50g soft butter into small cubes
100g sugar
1 egg
1 tsp salt

Dissolve yeast in lukewarm milk and coconut milk, then gradually add the mixture to 500 g of flour previously mixed with sugar. Stir, then knead, until the mixture becomes homogeneous (I At this point I added 25g of flour to "fix" the dough). Continue to knead incorporating the salt and butter.

Let rise in a warm place for about 3 hours or until the dough has doubled in size , then take the dough by dropping it on the work surface and knead quickly. Then divide it into 12 pieces and form 12 small balls. Put them to rise on two baking sheets lined with parchment paper (for approximately another 2-3h, or half if using fresh yeast), then spannellare with a little milk, sprinkle with desiccated coconut flakes, and cook for 30 'to 180 ° C.