Brazilian recipe
Sweet Coconut Swirl Bread (Rosca doce de coco)
This traditional Brazilian sweet bread, featuring a tender, fluffy dough and a rich coconut filling, is a beloved treat perfect for breakfast or tea time.
0.0 / 5 by 0 Reviews
Ingredients
2 tablespoons natural yeast or 2 blocks of 15g fresh yeast
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (can substitute with water for speed, though less flavorful)
4 cups all-purpose flour
1 pinch of salt
250 ml milk
100g sugar (you may increase this if you prefer it sweeter)
3 egg yolks (strained)
25g cornstarch
1/2 tablespoon vanilla extract
200g moist shredded coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (can substitute with water for speed, though less flavorful)
4 cups all-purpose flour
1 pinch of salt
250 ml milk
100g sugar (you may increase this if you prefer it sweeter)
3 egg yolks (strained)
25g cornstarch
1/2 tablespoon vanilla extract
200g moist shredded coconut
Where to find ingredients
You can find fresh yeast, cornstarch, and shredded coconut in the baking aisle of any local Belizean supermarket. For the best result, choose a high-quality butter and full-fat milk from the refrigerated dairy section. If you cannot find fresh yeast, instant dry yeast is a common substitute; use 1 tablespoon of instant dry yeast for every 30g of fresh yeast.
Preparation method
- Dissolve the yeast in the sugar until a paste forms, then incorporate the ingredients in the listed order.
- Knead the dough thoroughly and let it rest for 5 minutes.
- Form the dough into a log and cut it into two halves.
- Roll out one half of the dough with a rolling pin until it reaches a thickness of 5mm.
- Press down the edges on one side of the dough and brush with beaten egg yolk to seal later.
- Combine the milk, sugar, cornstarch, and vanilla in a saucepan over heat, stirring until it thickens into a soft custard.
- Stir in the shredded coconut once the custard is removed from the heat.
- Set the filling aside.
- Spread the coconut filling over the rolled-out dough.
- Roll the dough up like a jelly roll, sealing the edges with the previously egg-brushed strip.
- Cut the roll into approximately seven 5cm-thick slices.
- Place the slices cut-side down into a greased and floured ring pan, keeping a 0.5cm gap between them.
- Allow the dough to proof for 20 minutes while preheating the oven.
- Brush the top of the slices with egg yolk for a golden finish.
- Bake in a hot oven for about 30 minutes.
- Remove from the pan while still warm.
Observations
This sweet coconut swirl bread is a classic Brazilian recipe, ideal for a comforting snack or breakfast. The dough is light and fluffy, complemented by a creamy coconut filling. To prepare, begin by dissolving the yeast in sugar until it forms a paste, then work through the dough ingredients, kneading well before letting it rest. The filling is crafted like a thick custard—a blend of milk, sugar, cornstarch, and vanilla—enriched with generous amounts of shredded coconut. To assemble, roll out the dough, spread the filling, and coil it into a log. This log is sliced into rounds and arranged in a ring pan. After a final proof, the bread is brushed with egg yolk and baked in a hot oven until beautifully golden. The result is an aromatic, delightful bread with a distinct homemade charm. Serve it warm for the best experience.
Ratings and comments