Brazilian recipe
Sweet Coconut Wreath Bread (Rosca doce de coco)
Sweet coconut wreath bread is a cherished Brazilian bake featuring a soft enriched dough wrapped around a creamy coconut custard filling.
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Ingredients
2 tbsp natural sourdough starter or 2 x 15 g fresh yeast cakes
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (it rises faster with water, but is not as tasty)
4 cups wheat flour
1 pinch of salt
250 ml milk
100 g sugar (you can add more as it is not very sweet)
3 egg yolks (strained through a sieve)
25 g cornflour
1/2 tbsp vanilla extract
200 g moist coarse desiccated coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (it rises faster with water, but is not as tasty)
4 cups wheat flour
1 pinch of salt
250 ml milk
100 g sugar (you can add more as it is not very sweet)
3 egg yolks (strained through a sieve)
25 g cornflour
1/2 tbsp vanilla extract
200 g moist coarse desiccated coconut
Where to find ingredients
All basic ingredients are readily available at major supermarket chains across Namibia such as Shoprite, Checkers, Pick n Pay, and Spar. Look for cake flour, fresh or dry yeast, cornflour, and desiccated coconut in the baking section.
Preparation method
- Dissolve the yeast in the sugar until it forms a paste and follow the order of the listed ingredients
- Knead well and leave to rest for 5 minutes
- Form into a log and cut into 2 halves
- Roll out the dough from one half with a rolling pin (leaving it 5 mm thick)
- Press the edges along one side of the dough and brush with beaten egg yolk to seal later
- Place the milk, sugar, cornflour, and vanilla over heat until it forms a soft custard
- Add the coconut after removing the custard from the heat
- Set aside
- Fill the rolled-out dough with the coconut filling
- Roll up like a Swiss roll and seal the edges with the beaten egg yolk side
- Cut the roll into slices (about 7 slices of 5 cm in width)
- Place the slices lying flat in a greased and floured ring pan with a 0.5 cm gap between them
- Leave the dough to rest for 20 minutes while waiting for the oven to heat up
- Brush the rolls with egg yolk for browning
- Bake in a hot oven for about 30 minutes
- Unmould while hot
Observations
This sweet coconut wreath bread is a classic Brazilian recipe, ideal for tea time or breakfast. The dough is tender and airy, encasing a creamy coconut custard filling. Preparation starts with dissolving yeast with sugar, kneading the dough, and letting it rest briefly. The filling is a cooked custard made from milk, sugar, cornflour, and vanilla, enriched with shredded coconut. The bread is assembled by rolling the dough over the filling and cutting it into slices, which are arranged in a ring pan. After a second rest, the rolls are brushed with egg yolk and baked in a hot oven until golden brown. The result is a fragrant sweet bread with an unmistakable home-baked appeal. Serve warm for the best experience.
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