Brioche with coconut filling

My husband likes coconut, last week I saw a recipe of brioche with coconut filling, in Asian style, so I try to make it.

Ingredients of coconut filling
30g sugar
30g beaten egg (less than 1 egg)
28g butter at room temperature
50g grated coconut

Rest of the egg - for brushing

Instructions
1. Mix sugar and egg until they combine together
Add in butter and then grated coconut
Store it in the fridge

Keep the rest of the egg aside

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Ingredients of brioche
100g warm water
3g dried yeast

Strong flour (winter quantity = 225g , summer = 250g) *
8g milk powder
8g custard powder/ corn starch
30g sugar

1 egg
20g butter at room temperature

*need to adjust according to the humidity of your place, it is dry here. If humid, add more flour

Instructions
1. In a small bowl, mix water and yeast and set aside for 10mins

2. Meanwhile in a large mixing bowl, mix all dry ingredients, mix well
Add in egg, mix well
Add in yeast mixture, mix well
Add in butter, mix well

3. Knead the dough for 10mins with stand mixer (kitchen aid) or until you can stretch the dough thin enough like semi transparent with your fingers

4. Let the dough rise at a warm and humid place for 1-1.5hour or until the size is doubled

5. Punch down the dough with your fist
Take the dough out and place it on the mat, let it rest for 15mins

Preheat the oven at 180°c, put a small bowl with water inside

6. Take the coconut mixture from the fridge
Roll out the dough into large rectangular shape
Use a specula, spread the coconut mixture on 2/3 of the dough - from the left side to the middle
Note: Do not spread the coconut mixture on the edges

7. Fold 1/3 dough (without coconut mixture) towards the left side
Fold another side towards the right side
Now it forms a narrow long rectangle, squeeze all the edges so that they stick together

8. Turn the dough 90°c (it becomes a wide rectangle)
Fold 1/3 dough from right towards left, another 1/3 from left towards right

9. Roll out the dough into long rectangle shape again
Divide the dough into 3 parts = leave the top part 1cm uncut, start there and cut towards the bottom

10. Knit the dough into braid like the following picture, twist a bit the cut edge facing upward - we can see several coconut mixture layers

11. Place the dough on the mould, let it rise until the size is doubled

12. Brush the beaten egg on the top
Put in the oven and bake for 23mins or until it becomes golden color

Enjoy!