Brazilian recipe
Sweet Coconut Bread Ring (Rosca doce de coco)
This traditional Brazilian sweet bread ring features a pillowy, soft dough filled with a luscious, aromatic coconut custard that is perfect for any occasion.
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Ingredients
2 tbsp active dry yeast (or 30g fresh yeast)
1/2 cup granulated sugar
2 large eggs
1/2 cup butter, softened
1 cup milk (warm)
4 cups all-purpose flour
1 pinch of salt
250 ml milk
100g granulated sugar
3 egg yolks, passed through a fine-mesh sieve
25g cornstarch
1/2 tbsp vanilla extract
200g moist, coarse-shredded coconut
1/2 cup granulated sugar
2 large eggs
1/2 cup butter, softened
1 cup milk (warm)
4 cups all-purpose flour
1 pinch of salt
250 ml milk
100g granulated sugar
3 egg yolks, passed through a fine-mesh sieve
25g cornstarch
1/2 tbsp vanilla extract
200g moist, coarse-shredded coconut
Where to find ingredients
You can find all ingredients at your local Canadian grocery store. For the shredded coconut, look for 'moist' or 'sweetened' coconut in the baking aisle. If you cannot find fresh yeast, standard active dry yeast found in the baking section is a suitable substitute.
Preparation method
- Dissolve the yeast in the sugar until a paste forms, then add the remaining dough ingredients in the order listed.
- Knead the dough well and let it rest for 5 minutes.
- Form the dough into a log and cut it into two equal halves.
- Roll out one half of the dough with a rolling pin to a thickness of about 5 mm.
- Brush one edge of the dough with a little beaten egg yolk to help seal the seam later.
- In a saucepan, heat the milk, sugar, cornstarch, and vanilla over medium heat, stirring constantly until it thickens into a soft custard.
- Remove the custard from the heat and stir in the shredded coconut.
- Set the filling aside to cool slightly.
- Spread the coconut filling evenly over the rolled-out dough.
- Roll the dough up tightly like a Swiss roll, pressing the edges firmly where you brushed the egg yolk to seal.
- Slice the log into approximately seven 5 cm-wide rounds.
- Place the slices cut-side down into a greased and floured ring pan (Bundt pan), spacing them about 0.5 cm apart.
- Let the dough proof for 20 minutes while the oven preheats.
- Brush the tops of the dough with the remaining beaten egg yolk for a glossy, golden finish.
- Bake in a preheated hot oven for about 30 minutes.
- Remove from the pan while still warm.
Observations
This sweet coconut bread ring is a classic Brazilian favorite, ideally suited for a cozy breakfast or an afternoon snack. The dough is delightfully light and airy, providing the perfect canvas for a rich, creamy coconut filling. To prepare, you begin by dissolving the yeast in sugar until it forms a smooth paste, then incorporate the remaining dough ingredients before kneading thoroughly and letting it rest briefly. The filling is crafted by cooking milk, sugar, cornstarch, and vanilla into a loose custard, which is then enriched with shredded coconut. To assemble, the dough is rolled out, layered with the filling, and shaped into a log, which is then sliced into portions and arranged in a ring pan. After a second proofing, the bread is brushed with egg yolk and baked in a hot oven until perfectly golden. The final result is an incredibly aromatic, homemade-style treat that is best enjoyed while still warm.
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