Brazilian recipe
Sweet Coconut Bread Ring (Rosca doce de coco)
A traditional Brazilian sweet bread ring featuring a soft, fluffy dough filled with a rich and aromatic creamy coconut custard.
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Ingredients
2 tablespoons natural yeast or 30g fresh yeast
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk
4 cups all-purpose flour
1 pinch salt
250 ml milk
100g sugar
3 egg yolks (sieved)
25g cornstarch
1/2 tablespoon vanilla extract
200g moist, coarse shredded coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk
4 cups all-purpose flour
1 pinch salt
250 ml milk
100g sugar
3 egg yolks (sieved)
25g cornstarch
1/2 tablespoon vanilla extract
200g moist, coarse shredded coconut
Where to find ingredients
All ingredients are available at standard grocery stores and supermarkets. For the coconut, look for 'desiccated coconut' or 'shredded coconut' in the baking aisle; if you cannot find moist shredded coconut, lightly rehydrate dry shredded coconut with a splash of milk as a substitute.
Preparation method
- Dissolve the yeast in the sugar until it forms a paste and incorporate the remaining dough ingredients in order.
- Knead the dough well and let it rest for 5 minutes.
- Form a log and cut it into two equal halves.
- Roll out one half of the dough with a rolling pin until it is 5 mm thick.
- Press the edges of one side of the dough and brush with beaten egg yolk to help it seal later.
- Cook the milk, sugar, cornstarch, and vanilla over medium heat until it forms a loose custard.
- Stir in the coconut once the custard is removed from the heat.
- Set the filling aside to cool.
- Spread the coconut filling over the rolled-out dough.
- Roll the dough up like a Swiss roll and seal the edges using the side brushed with egg yolk.
- Cut the roll into slices approximately 5 cm wide (you should get about 7 slices).
- Place the slices cut-side up in a greased and floured ring mold, leaving a 0.5 cm gap between them.
- Let the dough rest for 20 minutes while the oven preheats.
- Brush the top of the slices with egg yolk for a golden finish.
- Bake in a hot oven for approximately 30 minutes.
- Unmold while still warm.
Observations
This sweet coconut bread ring is a traditional Brazilian recipe, perfect for a cozy afternoon snack or a weekend breakfast. The dough is delightfully light and airy, providing the perfect base for the creamy coconut filling. The preparation begins by dissolving the yeast with sugar, followed by kneading the dough and allowing it a short rest. The filling is a smooth custard made from milk, sugar, cornstarch, and vanilla, enriched with shredded coconut. To assemble, the dough is rolled out, spread with the coconut cream, and shaped into a log, which is then sliced and arranged in a round baking tin. After a second proofing, the bread is brushed with egg yolk and baked in a hot oven until golden brown. The result is an aromatic, indulgent treat with an unmistakable homemade touch. For the best experience, serve it warm.
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