Brazilian recipe
Sweet Coconut Bread Wreath (Rosca doce de coco)
A traditional sweet coconut bread from Brazil, featuring a soft, airy dough and a rich, aromatic coconut filling.
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Ingredients
2 tablespoons natural yeast or 2 cubes (15g each) of fresh yeast
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (can substitute with water, though milk provides better flavor)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100 g sugar
3 egg yolks (strained)
25 g cornstarch
1/2 tablespoon vanilla extract
200 g moist shredded coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (can substitute with water, though milk provides better flavor)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100 g sugar
3 egg yolks (strained)
25 g cornstarch
1/2 tablespoon vanilla extract
200 g moist shredded coconut
Where to find ingredients
Find fresh yeast, cornstarch, and moist shredded coconut at local grocery stores or traditional bakeries. Use all-purpose wheat flour found in any supermarket. As a substitute for fresh yeast, dry active yeast can be used (adjust quantity according to package instructions), and coconut milk can be used to enrich the filling.
Preparation method
- Dissolve the yeast in the sugar until it becomes a paste, then add the ingredients in the order listed above.
- Knead the dough well and let it rest for 5 minutes.
- Form a log and cut it into 2 equal parts.
- Roll out one half of the dough with a rolling pin to a thickness of 5 mm.
- Press the edges of one side of the dough and brush with beaten egg yolk to help it seal later.
- In a saucepan, heat the milk, sugar, cornstarch, and vanilla until it forms a soft custard.
- Remove the custard from the heat and stir in the coconut.
- Set aside to cool.
- Spread the coconut filling over the rolled-out dough.
- Roll it up like a Swiss roll (roulade) and seal the edges using the side brushed with the egg yolk.
- Cut the roll into slices (approximately 7 slices, each 5 cm wide).
- Place the slices horizontally in a greased and floured ring mold, leaving a 0.5 cm space between them.
- Let the dough rest for 20 minutes while the oven preheats.
- Brush the top of the bread with egg yolk for a golden finish.
- Bake in a hot oven for about 30 minutes.
- Remove from the pan while warm.
Observations
This sweet coconut bread is a traditional Brazilian recipe, perfect for an afternoon snack or a cozy breakfast. The dough is light and airy, paired with a creamy coconut filling. Preparation involves dissolving the yeast with sugar, kneading the dough, and letting it rest. The filling is a custard made from milk, sugar, cornstarch, and vanilla, enriched with shredded coconut. The assembly consists of rolling the dough with the filling, slicing it into rounds, and arranging them in a round pan. After a second proofing, the bread is brushed with egg yolk and baked in a hot oven until golden brown. The result is a fragrant and delicious bread with an unmistakable homemade touch. Serve it warm for the best experience.
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