Brazilian recipe
Sweet Coconut Bread Ring
This traditional Brazilian sweet bread ring features a soft, airy dough filled with a rich, creamy coconut custard. It is an ideal treat for tea time or a special breakfast.
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Ingredients
2 tablespoons natural yeast (or 30g fresh yeast)
1/2 cup granulated sugar
2 large eggs
1/2 cup butter, softened
1 cup milk
4 cups all-purpose flour
1 pinch salt
250 ml milk (for filling)
100g granulated sugar (for filling)
3 egg yolks, passed through a fine sieve
25g cornstarch
1/2 tablespoon vanilla extract
200g moist, thick-cut shredded coconut
1/2 cup granulated sugar
2 large eggs
1/2 cup butter, softened
1 cup milk
4 cups all-purpose flour
1 pinch salt
250 ml milk (for filling)
100g granulated sugar (for filling)
3 egg yolks, passed through a fine sieve
25g cornstarch
1/2 tablespoon vanilla extract
200g moist, thick-cut shredded coconut
Where to find ingredients
You can find all-purpose flour, sugar, and milk at local retailers like Choppies or Sefalana. Moist shredded coconut and cornstarch are typically found in the baking supplies aisle. If you cannot find fresh yeast, standard active dry yeast is a suitable substitute, using 1 tablespoon for this recipe.
Preparation method
- Dissolve the yeast in the sugar until a paste forms, then incorporate the other dough ingredients in order.
- Knead the dough thoroughly and let it rest for 5 minutes.
- Form the dough into a roll and divide it into two equal halves.
- Roll out one half of the dough with a rolling pin until it is 5mm thick.
- Lightly press down on one edge of the dough and brush it with beaten egg yolk to help seal it later.
- Combine the milk, sugar, cornstarch, and vanilla in a saucepan and cook over medium heat until it forms a loose custard.
- Stir in the shredded coconut after removing the custard from the heat.
- Set the filling aside to cool slightly.
- Spread the coconut filling over the rolled-out dough.
- Roll the dough up like a swiss roll and secure the seam using the edge brushed with egg yolk.
- Slice the roll into approximately seven rounds, each about 5cm wide.
- Place the rounds horizontally into a greased and floured ring pan, leaving a 0.5cm gap between them.
- Allow the dough to rest for 20 minutes while preheating the oven.
- Brush the top of the bread rounds with extra egg yolk for a golden finish.
- Bake in a preheated hot oven for about 30 minutes.
- Unmold the bread while still warm.
Observations
This sweet coconut bread ring is a classic Brazilian recipe, highly regarded for its comforting flavor and nostalgic appeal. The process begins by creating a smooth, supple dough that, once risen, offers a perfectly fluffy texture. The heart of this bread is a decadent coconut custard, prepared by cooking milk, sugar, cornstarch, and vanilla until thickened, then finished with plenty of shredded coconut. To assemble, the dough is rolled out, spread with the filling, and shaped into a log, which is then sliced into rounds. These slices are arranged in a ring mold, allowed to proof, and baked until golden brown. The final result is a beautiful, aromatic pastry that is best enjoyed warm, straight from the oven.
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