Brazilian recipe
Sweet Coconut Wreath (Rosca doce de coco)
A traditional Brazilian sweet bread, featuring a light, fluffy dough filled with a creamy, rich coconut custard that is perfect for any occasion.
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Ingredients
2 tablespoons natural yeast or two 15g fresh yeast cakes
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (can substitute with water, though milk is preferred for richness)
4 cups all-purpose flour
1 pinch of salt
250 ml milk
100g sugar
3 egg yolks, strained
25g cornstarch
1/2 tablespoon vanilla extract
200g moist shredded coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (can substitute with water, though milk is preferred for richness)
4 cups all-purpose flour
1 pinch of salt
250 ml milk
100g sugar
3 egg yolks, strained
25g cornstarch
1/2 tablespoon vanilla extract
200g moist shredded coconut
Where to find ingredients
You can find all-purpose flour, sugar, eggs, and fresh milk at local markets and grocery shops in Monrovia. For specialized items like fresh yeast cakes and moist shredded coconut, check the bakery aisles of larger supermarkets or local supply stores. As a substitute for natural yeast, active dry yeast is widely available.
Preparation method
- Dissolve the yeast in the sugar until a paste forms, then incorporate the remaining dough ingredients in the order listed.
- Knead the dough thoroughly and let it rest for 5 minutes.
- Form the dough into a log and divide it into two halves.
- Roll out one half of the dough with a rolling pin to a thickness of 5 mm.
- Brush one edge of the dough with beaten egg yolk to help seal the seam later.
- In a saucepan over medium heat, cook the milk, sugar, cornstarch, and vanilla until it thickens into a soft custard.
- Stir in the shredded coconut once the custard is removed from the heat.
- Set the filling aside to cool slightly.
- Spread the coconut filling evenly over the rolled-out dough.
- Roll the dough into a log and press the edges firmly to seal, using the egg-washed side.
- Slice the log into approximately seven 5 cm-wide rounds.
- Place the rounds flat into a greased and floured ring mold, leaving about 0.5 cm of space between each.
- Let the dough proof for 20 minutes while preheating the oven.
- Brush the top of the wreath with beaten egg yolk for a golden finish.
- Bake in a preheated oven for about 30 minutes.
- Remove from the pan while still warm.
Observations
This sweet coconut wreath is a beloved classic in Brazil, ideal for a comforting breakfast or a tea-time treat. The dough is known for its lightness and soft texture, which perfectly complements the creamy coconut filling. To prepare, you begin by dissolving the yeast with sugar, then kneading the dough until smooth before allowing it to rest. The filling is a smooth custard prepared with milk, sugar, cornstarch, and vanilla, enriched with shredded coconut. The assembly involves spreading the filling over the rolled dough, forming a log, and slicing it into individual portions that are arranged in a circular pan. After a final rise, the wreath is brushed with egg yolk and baked until golden and fragrant. Serve this bread while still warm for the best experience.
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