Brioche just got a summer makeover, and it’s dressed in pink! This Watermelon Brioche Bread is fluffy, fruity, lightly sweet, and topped with coconut for a finish that feels like a tropical holiday. It looks like a treat, tastes like a dream, and brings together the richness of classic brioche with the refreshing brightness of watermelon.
You will enjoy it during brunch, as an afternoon snack, or when you want to show off at a summer gathering.
What is Watermelon Brioche Bread?
Watermelon brioche bread is a soft loaf made by blending fresh watermelon pulp into the dough. The natural fruit gives the bread its delicate sweetness, a subtle pinkish hue, and an incredibly moist texture that keeps it soft for days.
While traditional brioche leans on butter and eggs for richness, this twist adds a fruity character that makes it feel lighter and more refreshing. It’s not quite dessert, not quite breakfast, it’s the best of both worlds.
While brioche originated in France, home bakers around the world have been experimenting with fruity versions. Watermelon brioche has become a viral favorite thanks to its stunning look and summery vibe. It’s basically sunshine baked into bread form.
Pro Tips for the Best Watermelon Brioche Bread
- Blend the watermelon well. You don’t want chunky pulp, so make sure it’s smooth for a uniform dough.
- Give the dough enough time to double in size; watermelon adds moisture, so the yeast needs that full resting period.
- Coconut is your best friend. The sprinkle of shredded coconut on top not only adds flavor but also texture and a little visual flair.
- Use a non-stick or well-oiled pan. This bread loves to stick if you’re not careful.
Frequently Asked Questions
Can I make this bread without coconut on top?
Yes! The coconut is optional. You can leave it plain, add sesame seeds, or even sprinkle some sugar crystals instead.
Does the bread taste strongly of watermelon?
Surprisingly, it’s quite subtle. The watermelon gives moisture, color, and a delicate fruitiness, but it won’t taste like biting into fresh watermelon.
Can I use watermelon juice instead of pulp?
You can, but pulp gives better texture and more natural sweetness. If you only have juice, reduce it slightly on the stove to intensify the flavor before using.
How do I know when the bread is done baking?
Tap the top! If it sounds hollow and the top is golden brown, it’s ready. Around 30 minutes at 180°C/350°F does the trick.
Can I knead this dough by hand?
Absolutely. It will take a bit longer, but knead until smooth and elastic. If you have a stand mixer, it will save you some effort.
How to Store Watermelon Brioche Bread
Keep your bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, but keep in mind it’s best enjoyed fresh.
Ingredients
How to Make Watermelon Brioche Bread
First start by chopping the watermelon pulp into chunks.
First start by chopping the watermelon pulp into chunks.
Toss the watermelon in a blender with one egg and sugar, and blend until smooth.
Toss the watermelon in a blender with one egg and sugar, and blend until smooth.
Pour the watermelon mixture into a bowl. Add yeast, salt, oil, and flour and knead until a soft dough forms.
Pour the watermelon mixture into a bowl. Add yeast, salt, oil, and flour and knead until a soft dough forms.
Place the dough in a lightly oiled bowl, cover, and let it rise for about 2 hours.
Place the dough in a lightly oiled bowl, cover, and let it rise for about 2 hours.
Once risen, divide the dough into 12 equal pieces and roll each into a ball.
Once risen, divide the dough into 12 equal pieces and roll each into a ball.
Flatten the balls slightly and make them into pie shapes.
Flatten the balls slightly and make them into pie shapes.
Put the pies in a greased mold, cover again and let them rise for another hour.
Put the pies in a greased mold, cover again and let them rise for another hour.
Brush the tops with a beaten egg, then sprinkle generously with shredded coconut.
Brush the tops with a beaten egg, then sprinkle generously with shredded coconut.
Bake in a preheated oven at 180°C/350°F for about 30 minutes, until golden brown and fragrant. Let it cool slightly, tear apart the soft, fluffy pieces, and enjoy with a pat of butter or just as it is.
Bake in a preheated oven at 180°C/350°F for about 30 minutes, until golden brown and fragrant. Let it cool slightly, tear apart the soft, fluffy pieces, and enjoy with a pat of butter or just as it is.
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