Brazilian recipe
Sweet Coconut Ring Bread
Sweet Coconut Ring Bread is a traditional Brazilian treat, made with natural yeast or yeast tablets. It's highly appreciated for its delicious flavor and fluffy texture.
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Ingredients
2 tablespoons natural yeast or 2 (15 g) yeast tablets
1/2 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, softened
1 cup milk (using water makes it faster but less flavorful)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100 g granulated sugar (can add more if you prefer it sweeter)
3 large egg yolks (strained)
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 (using water makes it faster but less flavorful)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100 g granulated sugar (can add more if you prefer it sweeter)
3 large egg yolks (strained)
25 g cornstarch
1/2 tablespoon vanilla extract
200 g shredded moist coconut
Where to find ingredients
Find yeast at most supermarkets in the baking aisle. Sugar, eggs, butter, milk, all-purpose flour, salt, and vanilla extract are standard supermarket items. Cornstarch is usually found in the baking or thickening agent section. Shredded moist coconut can often be found in the international foods aisle or the baking section of larger supermarkets, or at Latin or Asian specialty stores. If you can't find shredded moist coconut, you can use unsweetened dried shredded coconut and slightly increase the liquid in the filling if it seems too dry.
Preparation method
- Dissolve the yeast in the sugar until it forms a paste
- Add the eggs, butter, 1 cup milk, flour, and salt to the yeast mixture
- Knead the dough well until smooth and elastic
- Let the dough rest for 5 minutes
- Shape the dough into a long roll and cut it into 2 equal halves
- On a lightly floured surface, roll out one half of the dough to about 5 mm thickness
- Pinch and seal one edge of the dough, then brush the other edge with beaten egg yolk to help it stick later
- In a saucepan, combine 250 ml milk, 100 g sugar, cornstarch, and vanilla extract
- Cook 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 coconut filling aside to cool slightly
- Spread the coconut filling over the rolled-out dough, leaving the sealed edge clear
- Roll up the dough like a jelly roll, tucking in the ends
- Seal the edges by pressing them together and using the egg yolk-washed edge
- Cut the rolled dough into approximately 7 slices, each about 5 cm wide
- Arrange the slices cut-side up in a greased and floured round cake pan with a central hole, leaving about 0.5 cm space between them
- Let the bread rings rest and rise for 20 minutes while the oven preheats
- Preheat oven to 180°C (350°F)
- Brush the tops of the bread rings with beaten egg yolk for a golden finish
- Bake in the preheated oven for about 30 minutes, or until golden brown
- Carefully unmold the bread rings while still warm
Observations
This recipe creates a delightful sweet bread with a creamy coconut filling, perfect for breakfast, brunch, or an afternoon snack. The process involves making a soft dough, preparing a simple coconut custard, assembling the rings, and baking until golden brown.
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