Brazilian recipe
Sweet Coconut Ring Bread
This traditional Brazilian coconut bread is a comforting treat featuring a pillowy, golden dough filled with a luscious, creamy coconut custard.
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Ingredients
2 tablespoons natural yeast or 2 x 15g fresh yeast cakes
1/2 cup caster sugar
2 eggs
1/2 cup butter, softened
1 cup milk
4 cups plain flour
1 pinch of salt
250ml milk
100g caster sugar
3 egg yolks, passed through a fine sieve
25g cornflour
1/2 tablespoon vanilla extract
200g moist shredded coconut
1/2 cup caster sugar
2 eggs
1/2 cup butter, softened
1 cup milk
4 cups plain flour
1 pinch of salt
250ml milk
100g caster sugar
3 egg yolks, passed through a fine sieve
25g cornflour
1/2 tablespoon vanilla extract
200g moist shredded coconut
Where to find ingredients
Find fresh yeast and quality shredded coconut in the refrigerated or baking aisle of major supermarkets like Woolworths or Coles. Use standard plain flour from the baking section. For the best result, use high-quality butter from the dairy fridge. As a substitute for fresh yeast, you may use active dry yeast, adjusting the quantity as per the packet instructions.
Preparation method
- Dissolve the yeast in the sugar until it forms a paste, then incorporate the remaining dough ingredients in the order listed.
- Knead the dough thoroughly and let it rest for 5 minutes.
- Roll the dough into a log and divide it into 2 equal halves.
- Roll out one half of the dough with a rolling pin until it is 5mm thick.
- Press down one of the long edges of the dough and brush it with beaten egg yolk to help seal it later.
- In a small saucepan, cook the milk, sugar, cornflour, and vanilla over medium heat until it forms a loose custard.
- Remove the custard from the heat and stir in the shredded coconut.
- Set the filling aside to cool slightly.
- Spread the coconut filling over the rolled-out dough.
- Roll the dough up tightly like a Swiss roll and seal the edges using the side brushed with egg yolk.
- Cut the log into rounds, approximately 5cm wide (you should get about 7 slices).
- Place the slices cut-side up into a greased and floured ring cake tin, leaving a 0.5cm gap between them.
- Allow the dough to rest for 20 minutes while preheating the oven.
- Brush the tops of the dough with the remaining egg yolk for a golden finish.
- Bake in a preheated hot oven for approximately 30 minutes.
- Turn out of the tin while still warm.
Observations
This sweet coconut ring bread is a classic staple in Brazilian home baking, ideal for a slow morning breakfast or an afternoon tea. The dough is delightfully light and airy, perfectly complemented by a rich, velvety coconut filling. To prepare, you begin by activating the yeast with sugar, then kneading the dough until smooth and allowing it to rest. The filling is a simple stovetop custard made from milk, sugar, cornflour, and vanilla, beautifully enhanced with plenty of shredded coconut. To assemble, the dough is rolled out, spread with the filling, and shaped into a log before being sliced into rounds. Once arranged in a ring tin and given a final rise, each piece is brushed with egg yolk and baked until golden and fragrant. The result is a deeply aromatic, homemade delight. It is best enjoyed slightly warm for the ultimate texture.
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