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Murielle Banackissa

Dutch Oven Coconut & Lime Brioche Buns (with Cream Cheese Icing)

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Spring, Summer, Yeast Baking
NF
2 hours 30 mins Prep: 30 mins Cook: 1 hour Rising Time: 1 hour
Serves 9

Inspired by tropical flavors and the summer months, these soft and pillowy brioche buns are baked to perfection in a Dutch oven, are filled with a lime and coconut butter filling and garnished with a rich cream cheese, coconut and lime icing.

Equipment Ingredients Recipe Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Step 10 Step 11 Step 12 Step 13 Step 14 Step 15 Step 16 Step 17 Common Questions & Swaps

Equipment

  • Dutch Oven (see notes for how to make this recipe without one)

Ingredients

Brioche Dough

  • 1 ¼ cup warm full fat coconut milk (at about 120ºF)
  • 2 tbsp organic cane sugar
  • 1 ¼ tsp instant dry active yeast (1/2 packet)
  • 2 ¼ + ¼ cups all-purpose flour , divided
  • 1 tsp lime zest
  • ¼ tsp sea salt
  • Unsalted vegan butter , for greasing

Coconut & Lime Filling

  • ¼ cup coconut butter in liquid form (see my recipe here)
  • ¼ cup organic cane sugar
  • 1 tsp lime zest
  • 1 tbsp lime juice

Cream Cheese Icing

  • ¼ cup vegan cream cheese , at room temperature (I used this one)
  • 3 tbsp powdered sugar
  • 1 tsp lime juice
  • ½ tsp lime zest
  • ⅛ tsp coconut extract , optional but recommended
  • Unsweetened shredded coconut , for garnish

Recipe

  1. Step 1

    Add coconut milk and sugar to a large bowl and whisk to combine. 

  2. Step 2

    Sprinkle the yeast on top and let sit to activate for 5 minutes. Mix using a wooden spoon.

  3. Step 3

    Sprinkle the yeast on top and let sit to activate for 5 minutes. Mix using a wooden spoon.

  4. Step 4

    Cover with a clean towel and let rise for 1 hour in a warm environment.

  5. Step 5

    While the dough is rising, prepare the Coconut & Lime Filling by mixing all filling ingredients together in a bowl. Set aside.

  6. Step 6

    While the dough is rising, prepare the Coconut & Lime Filling by mixing all filling ingredients together in a bowl. Set aside.

  7. Step 7

    After one hour, incorporate the remaining 1/4 cup of flour using your wooden spoon.

  8. Step 8

    Flour a clean surface and transfer the dough onto it. Knead for about 5 minutes, adding a little more flour if necessary, until the dough no longer sticks to your surface.

  9. Step 9

    Roll out the dough into a rectangle of about 12x16 inches.

  10. Step 10

    Spread the Coconut & Lime Filling onto the dough using a silicone spatula, leaving about 1/2 an inch of space all around. 

  11. Step 11

    Roll into a tight log. Place the seam down. 

  12. Step 12

    Cut 9-10 buns of about 1 1/2 inch thick and place in the previously greased Dutch oven. Cover with the lid of the Dutch oven. 

  13. Step 13

    Preheat oven to 350ºF and bake the brioche buns, covered for 30 minutes. 

  14. Step 14

    In the meantime, prepare the Cream Cheese Icing by mixing together all icing ingredients in a bowl until smooth. Set aside.

  15. Step 15

    After 30 minutes of baking, remove the lid of the Dutch oven and continue baking, uncovered, for another 30 minutes or until golden.

  16. Step 16

    Remove from the oven and let cool for 15 minutes then top the brioches with Cream Cheese Icing and a sprinkle of shredded coconut.

  17. Step 17

    Keep in the fridge for up to 3 days in an airtight container (or in the Dutch oven), warming them up before enjoying once again. 

Common Questions & Swaps

  • If your coconut butter is hard in consistency, simply microwave it in intervals of 15 seconds, stirring between each interval.

  • Can I make this recipe in a regular pan (pyrex pan, cake pan, baking sheet…)? Yes, absolutely! You will have to adjust the cooking time in that case, anything between 30 and 35 minutes at 350ºF should be good. A good indicator is the brioche buns’ color. If they are nice and golden brown, they are good to go.

  • Can I use light coconut milk or another type of plant based milk? Light coconut milk should work fine in the same quantities as stated for the full fat coconut milk in this recipe. If using another plant based milk, make sure it is unsweetened and use 1 cup of milk + 1/4 cup of melted vegan butter.

  • Can I use another kind of flour? You could, but I have not personally tried this recipe with another kind of flour so I cannot guarantee the results.

  • Can I use another sweetener instead of sugar? I have not personally tested the recipe with other sweeteners so I cannot attest to that.

  • Can I use regular yeast (instead of instant yeast)? If you want to avoid having to let the dough rise twice, instant yeast is a must.

  • Can I skip the icing? Please don’t, I promise, it is soooo good, it really brings these brioche buns to the next level!

 

Coconut and Lime Brioche Bun on a plate
Coconut and Lime Brioche Bun on a plate
Buns in Dutch Oven with the lid showing the buns under.
Brioche buns in dutch oven baked and ready to be eaten
Brioche buns in Dutch oven with one taken out.

This recipe was created through an Instagram partnership with Kana Lifestyle.

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One of my philosophies as a recipe developer is to reinvent classics. Whether it be making something that is not vegan 100% plant based, offering nut free alternatives to people who are allergic to nuts or infusing new flavors to traditional desserts, I just love rethinking recipes and sharing my creations with the world.

And that is exactly what my goal was with these brioche buns. I wanted them to be lighter, inspired by spring and summer, packed with flavor and to be cooked in a new kitchen appliance.

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Brioche bun open an slightly eaten.
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I chose to bake these Coconut & Lime Brioche Buns in a Dutch oven. I know what you might be thinking — “I have never heard or made buns in a Dutch oven. I thought these were more for breads or stews.” Well, the reason why a Dutch oven works so well to make brioche buns is because baking them with the lid on creates a steamy environment for the buns, making them wonderfully moist and pillowy.

After the first 30 minutes of baking, the lid is removed and they are cooked for 30 minutes longer to achieve that classic golden finish.

In terms of flavors, these beauties really pack a punch:

  • The dough itself is flavored with full fat coconut milk and lime zest.
  • The filling is made with sugar, rich homemade coconut butter, vibrant lime zest and lime juice.
  • The icing is what really makes these brioche buns a bakery-worthy dessert. It is made of vegan cream cheese, powdered sugar and packs a punch with more lime juice, lime zest and a touch of coconut extract.

It is so weird for me to think that just last year, I was literally afraid of yeast. I could never have thought that I would overcome that barrier in my culinary career, but here I am today, sharing with you yet another brioche recipe.

This recipe is seriously exquisite, I had to make it quite a few times already and I have to say, I am hooked! So if you do give it a try and share about it on Instagram, tag me (@muriellebanackissa).

Have a wonderful week my friends!

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