Brazilian recipe
Sweet Coconut Bread Ring (Rosca doce de coco)
This traditional Brazilian coconut sweet bread features a light, soft dough wrapped around a luscious coconut custard filling, baked to golden perfection.
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Ingredients
2 tbsp fresh yeast or 2 cakes (15 g each) compressed yeast
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (rises faster with water, but isn't as tasty)
4 cups plain flour
1 pinch of salt
250 ml milk
100 g sugar (add more if you prefer a sweeter filling)
3 egg yolks (strained through a sieve)
25 g cornflour
1/2 tbsp vanilla extract
200 g moist coarse shredded coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (rises faster with water, but isn't as tasty)
4 cups plain flour
1 pinch of salt
250 ml milk
100 g sugar (add more if you prefer a sweeter filling)
3 egg yolks (strained through a sieve)
25 g cornflour
1/2 tbsp vanilla extract
200 g moist coarse shredded coconut
Where to find ingredients
Basic baking items such as plain flour, sugar, eggs, butter, yeast, cornflour, and vanilla extract are widely available in local supermarkets and general stores across Tarawa. Fresh or shredded coconut can easily be found at local produce stalls or processed at home from fresh coconuts.
Preparation method
- Dissolve the yeast in the sugar until it forms a paste, then add the rest of the dough ingredients in the order listed above.
- Knead well and let the dough rest for 5 minutes.
- Shape the dough into a log and cut it into 2 equal halves.
- Roll out one half with a rolling pin until it is about 5 mm thick.
- Press the edges along one side of the dough and brush with beaten egg yolk to help seal it later.
- Combine the milk, sugar, cornflour, and vanilla in a saucepan over medium heat, stirring until it turns into a soft custard.
- Remove the custard from the heat and stir in the shredded coconut.
- Set the filling aside to cool slightly.
- Spread the coconut filling evenly over the rolled-out dough.
- Roll up tightly like a Swiss roll and press to seal along the yolk-brushed edge.
- Cut the roll into slices (about 7 slices, each 5 cm wide).
- Place the slices cut-side up in a greased and floured ring tin (bundt pan), keeping a 0.5 cm gap between them.
- Let the dough rest in the tin for 20 minutes while preheating the oven.
- Brush the tops of the rolls with egg yolk to give them a golden color.
- Bake in a hot oven for about 30 minutes until golden.
- Turn out of the tin while still warm and serve.
Observations
This sweet coconut bread ring is a beloved Brazilian bakery classic, ideal for afternoon tea or breakfast. The soft yeast dough pairs deliciously with a creamy coconut custard filling. Preparing it starts with dissolving the yeast with sugar, kneading the dough, and letting it rest briefly. The filling is cooked on the stovetop into a gentle custard made from milk, sugar, cornflour, and vanilla, then enriched with shredded coconut. Assembly is simple: roll the dough around the sweet filling, slice it into rounds, and arrange them in a ring tin. After a short second rise, brush with egg yolk and bake until golden brown and fragrant. Serve warm for the ultimate comfort treat.
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