Light Tropézienne-Style Brioche

1.In a large bowl, combine the flours, yeast, honey, salt, egg, warm milk, and melted coconut oil. Knead the dough for 8-10 minutes until smooth and elastic.

2.Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 90 minutes or until doubled in size.

3.Punch the dough down, shape it into a flat 20cm round disc, and place it on a parchment-lined baking sheet. Cover and let it proof for another 45 minutes.

4.Preheat the oven to 180°C. Brush the top of the brioche with milk and sprinkle with pearl sugar or almonds.

5.Bake for 20-25 minutes until the top is golden brown and the loaf sounds hollow when tapped. Allow it to cool completely on a wire rack.

6.While the brioche cools, whisk together the Greek yogurt, light cream cheese, maple syrup, vanilla extract, and orange blossom water until smooth and thick.

7.Once the brioche is cold, slice it horizontally into two even layers. Spread the yogurt cream generously over the bottom layer and place the top layer back on.

8.Refrigerate for at least 1 hour before serving to allow the cream to set.