Brazilian recipe
Sweet Coconut Ring Bread
Sweet Coconut Ring Bread is a traditional Brazilian treat, made with yeast and a delicious coconut filling. It's perfect for breakfast or an afternoon snack.
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Ingredients
2 tablespoons active dry yeast or 30g fresh yeast
1/2 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, softened
1 cup milk
4 cups all-purpose flour
1 pinch of salt
250 ml milk
100 g granulated sugar
3 large egg yolks, sifted
25 g cornstarch
1/2 tablespoon vanilla extract
200 g shredded moist coconut
1/2 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, softened
1 cup milk
4 cups all-purpose flour
1 pinch of salt
250 ml milk
100 g granulated sugar
3 large egg yolks, sifted
25 g cornstarch
1/2 tablespoon vanilla extract
200 g shredded moist coconut
Where to find ingredients
All-purpose flour, granulated sugar, eggs, butter, milk, salt, cornstarch, vanilla extract, and active dry yeast are commonly found in the baking aisle of most supermarkets. Shredded coconut, especially moist shredded coconut, can be found in the baking or international foods section of larger supermarkets, or in Latin or Asian grocery stores. Fresh yeast might be available at specialty bakeries or some well-stocked grocery stores.
Preparation method
- Dissolve the yeast in the sugar until it forms a paste
- Add the eggs, butter, and 1 cup of milk to the yeast mixture
- Gradually add the flour and salt, mixing until a dough forms
- Knead the dough well until smooth and elastic
- Let the dough rest for 5 minutes
- Divide the dough into two equal portions
- On a lightly floured surface, roll out one portion of the dough into a rectangle about 5 mm thick
- Brush one edge of the dough rectangle with beaten egg yolk to help seal later
- In a saucepan, combine the 250 ml milk, 100 g sugar, cornstarch, and vanilla extract
- Cook over medium heat, stirring constantly, until the mixture thickens into a soft pudding
- Remove from heat and stir in the shredded coconut
- Let the coconut filling cool slightly
- Spread the coconut filling evenly over the rolled-out dough, leaving the egg-washed edge clear
- Carefully roll up the dough like a jelly roll
- Press the egg-washed edge to seal the roll
- Cut the rolled dough into about 7 slices, each approximately 5 cm wide
- Arrange the slices cut-side up in a greased and floured ring mold, leaving a small gap (about 0.5 cm) between each slice
- Let the shaped bread rest for 20 minutes while the oven preheats
- Preheat your oven to 180°C (350°F)
- Brush the top of the bread with the remaining beaten egg yolk for a golden finish
- Bake in the preheated oven for about 30 minutes, or until golden brown
- Carefully unmold the bread while it is still warm
Observations
This recipe makes a delightful sweet bread with a rich coconut filling, shaped into a ring. It's a classic from Brazil, perfect for sharing with family and friends.
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