Brazilian recipe
Sweet Coconut Ring Bread (Rosca doce de coco)
Sweet coconut ring bread is a classic Brazilian bake made with a fluffy dough and a creamy coconut filling, ideal for breakfast or an afternoon snack.
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Ingredients
2 tablespoons natural yeast or 2 x 15 g cakes
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (it is quicker with water, but not as tasty)
4 cups wheat flour
1 pinch salt
250 ml milk
100 g sugar (you can add more, as it is not very sweet)
3 egg yolks (sieved)
25 g cornstarch
1/2 tablespoon 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 wheat flour
1 pinch salt
250 ml milk
100 g sugar (you can add more, as it is not very sweet)
3 egg yolks (sieved)
25 g cornstarch
1/2 tablespoon vanilla
200 g moist coarse grated coconut
Where to find ingredients
Find the ingredients in the bakery aisle, dairy section, and baking shelves of supermarkets or local provision shops. If needed, use unsweetened desiccated coconut as a substitute for fresh grated coconut.
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 the dough with a rolling pin to 5 mm thickness
- Press the edges of one side of the dough and brush with beaten egg yolk so it sticks later
- Bring the milk, sugar, cornstarch and vanilla to the heat until it becomes a softer pudding
- Add the coconut after removing the pudding from the heat
- Set aside
- Fill the rolled-out dough with the coconut filling
- Roll it up like a Swiss roll and seal the edges with the side brushed with beaten egg yolk
- Cut the Swiss roll into slices (about 7 slices, each 5 cm wide)
- Place the slices flat in a greased and floured round ring pan, 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 sweet coconut ring bread is a traditional Brazilian recipe, perfect for a snack or breakfast. The dough is light and fluffy, with a creamy coconut filling. The process involves dissolving the yeast with sugar, kneading the dough, and letting it rest. The filling is a soft pudding made with milk, sugar, cornstarch, and vanilla, enriched with grated coconut. To assemble the ring, roll out the dough with the filling, cut it into slices, and arrange them in a round pan. After a second rest, brush the ring with egg yolk and bake in a hot oven until golden. The result is a delicious, aromatic ring bread with that unmistakable homemade touch. Serve it warm for an even more enjoyable experience.
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