Brazilian recipe
Coconut Sweet Bread Ring (Rosca doce de coco)
Rosca doce de coco is a traditional Brazilian sweet bread with creamy coconut filling, perfect for breakfast or a snack.
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Ingredients
2 tbsp natural yeast or 2 x 15 g cakes of yeast
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (it is quicker with water, but not as tasty)
4 cups plain flour
1 pinch salt
250 ml milk
100 g sugar (you can add more, as it is only lightly sweet)
3 egg yolks, sieved
25 g cornstarch
1/2 tbsp vanilla
200 g moist coarse grated coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (it is quicker with water, but not as tasty)
4 cups plain flour
1 pinch salt
250 ml milk
100 g sugar (you can add more, as it is only lightly sweet)
3 egg yolks, sieved
25 g cornstarch
1/2 tbsp vanilla
200 g moist coarse grated coconut
Where to find ingredients
Look for the ingredients in the baking aisle, dairy section, and fresh produce section of supermarkets or neighborhood grocers. If needed, use baker’s yeast as a substitute for fresh yeast.
Preparation method
- Dissolve the yeast in the sugar until it forms a paste, then follow the order of the ingredients listed above
- Knead well and let rest for 5 minutes
- Shape into a log and cut into 2 halves
- Roll out 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 so it will stick later
- Bring the milk, sugar, cornstarch, and vanilla to the heat until it becomes a thinner pudding
- Add the coconut after removing the pudding from the heat
- Set aside
- Fill the rolled dough with the coconut filling
- Roll it up like a Swiss roll and seal the edges with the side brushed with egg yolk
- Cut the Swiss roll into slices (about 7 slices, 5 cm wide)
- Place the slices flat in a greased and floured ring pan with a hole, leaving 0.5 cm between them
- Let the dough rest for 20 minutes while waiting for the oven to heat up
- Brush the rings with egg yolk to brown
- Hot oven for about 30 minutes
- Unmould while hot
Observations
This coconut sweet bread ring is a traditional Brazilian recipe, perfect for a snack or breakfast. The dough is light and fluffy, with a creamy coconut filling. The preparation involves dissolving the yeast with sugar, kneading the dough, and letting it rest. The filling is a milk, sugar, cornstarch, and vanilla pudding, enriched with grated coconut. To assemble the ring, the dough is rolled with the filling and cut into slices, which are arranged in a round pan. After a second rest, the ring is brushed with egg yolk and baked in a hot oven until golden. The result is a delicious, fragrant ring with an unmistakable homemade touch. Serve warm for an even more enjoyable experience.
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