Brazilian recipe
Sweet Coconut Wreath (Rosca doce de coco)
This traditional Brazilian sweet coconut wreath features a light, airy dough with a rich, creamy coconut filling.
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Ingredients
2 tablespoons natural yeast or 2 blocks of 15 g fresh yeast
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (water can be used, though milk is preferred for better flavor)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100 g sugar
3 egg yolks (sifted)
25 g cornstarch
1/2 tablespoon vanilla extract
200 g moist shredded coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (water can be used, though milk is preferred for better flavor)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100 g sugar
3 egg yolks (sifted)
25 g cornstarch
1/2 tablespoon vanilla extract
200 g moist shredded coconut
Where to find ingredients
Find staples like flour, sugar, butter, and eggs at any local supermarket. Shredded coconut can be found in the baking aisle. For substitutes, dry active yeast can replace fresh yeast (use 1/3 of the weight), and coconut milk may be used to replace regular milk for a deeper coconut flavor.
Preparation method
- Dissolve the yeast in the sugar until it forms a paste and follow the order of the ingredients listed above.
- Knead the dough well and let it rest for 5 minutes.
- Roll the dough into a log and cut it into 2 halves.
- Roll out one half of the dough with a rolling pin (leaving it 5 mm thick).
- Press the edges of one side of the dough and brush with beaten egg yolk to seal later.
- Heat the milk, sugar, cornstarch, and vanilla in a saucepan until it turns into a light custard.
- Stir in the shredded coconut after removing the custard from the heat.
- Set the filling aside.
- Spread the coconut filling over the rolled-out dough.
- Roll it up like a jelly roll and seal the edges using the part brushed with egg yolk.
- Cut the roll into slices (about 7 slices of 5 cm width).
- Place the slices horizontally in a greased and floured ring pan, keeping a 0.5 cm distance between them.
- Let the dough rest for 20 minutes while waiting for the oven to heat up.
- Brush the top of the wreaths with egg yolk to ensure a golden finish.
- Bake in a preheated hot oven for approximately 30 minutes.
- Unmold while still warm.
Observations
This sweet coconut wreath is a traditional Brazilian delicacy, perfect for an afternoon snack or a comforting breakfast. The dough is known for its light and fluffy texture, perfectly balanced by a creamy coconut-infused filling. To prepare, the yeast is dissolved with sugar to create a base, followed by kneading and a short rest period. The filling is crafted like a thick custard made from milk, sugar, cornstarch, and vanilla, then enriched with shredded coconut. To assemble, the dough is rolled out, spread with the filling, and shaped into a log, which is then sliced into portions and arranged in a circular pan. After a second proofing, the wreath is brushed with egg yolk and baked until golden brown. The result is a fragrant, aromatic pastry with an unmistakable homemade touch. For the best experience, serve it warm.
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