Brazilian recipe
Sweet Coconut Ring Bread
Sweet Coconut Ring Bread is a traditional Brazilian treat, made with a flavorful coconut filling. It's a wonderfully appreciated bake for its delicious taste.
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Ingredients
2 tablespoons active dry yeast or 2 (15g) cubes fresh yeast
1/2 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, softened
1 cup milk (using water will make it faster, but less flavorful)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100 g granulated sugar (you can add more, as this recipe is not very sweet)
3 large egg yolks (strained)
25 g cornstarch
1/2 tablespoon vanilla extract
200 g moist shredded coconut, coarse
1/2 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, softened
1 cup milk (using water will make it faster, but less flavorful)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100 g granulated sugar (you can add more, as this recipe is not very sweet)
3 large egg yolks (strained)
25 g cornstarch
1/2 tablespoon vanilla extract
200 g moist shredded coconut, coarse
Where to find ingredients
Most supermarkets will carry all-purpose flour, granulated sugar, eggs, milk, butter, active dry yeast, salt, cornstarch, and vanilla extract in their baking aisles. Moist shredded coconut, often labeled as 'sweetened shredded coconut' or found in the international or ethnic food section, is usually available in larger supermarkets or specialty baking stores. If you can't find moist shredded coconut, you can use sweetened shredded coconut and slightly reduce the sugar in the filling, or lightly moisten dry shredded coconut with a little water or milk.
Preparation method
- Dissolve the yeast in the sugar until a paste forms and then add the ingredients in the order listed above
- Knead well and let rest for 5 minutes
- Shape the dough into a log and cut it in half
- Roll out one half of the dough to about 5 mm thickness
- Pinch and seal one edge of the dough, then brush with beaten egg yolk to help it stick later
- Heat the milk, sugar, cornstarch, and vanilla extract until it forms a thin pudding
- Stir in the shredded coconut after removing the pudding from the heat
- Set the filling aside
- Spread the coconut filling over the rolled-out dough
- Roll it up like a jelly roll and seal the edges with the part brushed with egg yolk
- Cut the roll into slices, about 7 slices, each 5 cm wide
- Arrange the slices cut-side up in a greased and floured ring mold, leaving about 0.5 cm space between each slice
- Let the dough rest for 20 minutes while the oven preheats
- Brush the tops of the ring bread with egg yolk for a golden finish
- Bake in a hot oven for about 30 minutes
- Unmold while still warm
Observations
Sweet Coconut Ring Bread is a traditional Brazilian treat, made with a flavorful coconut filling. It's a wonderfully appreciated bake for its delicious taste.
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