Brazilian recipe
Sweet Coconut Swirl Bread (Rosca doce de coco)
A traditional Brazilian sweet bread, this recipe features a fluffy, hand-kneaded dough and a luscious, creamy coconut filling for a perfect treat.
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Ingredients
2 tablespoons of active dry yeast or 30g of fresh yeast
1/2 cup granulated sugar
2 eggs
1/2 cup butter
1 cup milk
4 cups all-purpose flour
1 pinch of salt
250 ml milk
100g granulated sugar
3 egg yolks (strained)
25g cornstarch
1/2 tablespoon vanilla extract
200g moist, thick-cut shredded coconut
1/2 cup granulated sugar
2 eggs
1/2 cup butter
1 cup milk
4 cups all-purpose flour
1 pinch of salt
250 ml milk
100g granulated sugar
3 egg yolks (strained)
25g cornstarch
1/2 tablespoon vanilla extract
200g moist, thick-cut shredded coconut
Where to find ingredients
You can find all-purpose flour, sugar, and milk at any local supermarket like SM Supermarket or Robinsons Supermarket. Moist, thick-cut shredded coconut is typically available in the baking aisle or at local public markets (palengke). Fresh yeast can sometimes be found in the refrigerated section of larger specialty bakeries, though active dry yeast is a common substitute.
Preparation method
- Dissolve the yeast in the sugar until it forms a paste, then incorporate the remaining dough ingredients in order.
- Knead the dough thoroughly and let it rest for 5 minutes.
- Shape the dough into a log and cut it into two halves.
- Roll out one half of the dough with a rolling pin until it is 5mm thick.
- Press the edges on one side of the dough and brush with beaten egg yolk to act as a seal later.
- In a saucepan, heat the milk, sugar, cornstarch, and vanilla over medium heat, stirring constantly until it reaches a soft custard consistency.
- Stir the shredded coconut into the custard after removing it from the heat.
- Set the filling aside to cool.
- Spread the coconut filling over the rolled-out dough.
- Roll the dough up tightly like a Swiss roll, pressing the edges sealed with the egg yolk.
- Cut the roll into slices approximately 5cm wide (you should get about 7 slices).
- Place the slices cut-side up in a greased and floured ring pan, spacing them about 0.5cm apart.
- Let the dough proof for 20 minutes while preheating the oven.
- Brush the tops of the rolls with egg yolk for a golden finish.
- Bake in a preheated hot oven for about 30 minutes.
- Remove from the pan while still warm.
Observations
This sweet coconut swirl bread is a cherished classic from Brazil, ideal for a cozy breakfast or a mid-afternoon merienda. The dough is delightfully light and airy, perfectly complemented by a rich, coconut-infused filling. To prepare, you begin by dissolving the yeast with sugar, then kneading the dough until smooth before letting it proof. The filling is crafted like a thick custard—made from milk, sugar, cornstarch, and a hint of vanilla—and folded through with moist, shredded coconut. To assemble, simply roll out the dough, spread the filling, roll it into a log, and slice it into rounds before arranging them in a round baking pan. After a final rise, brush the tops with egg yolk and bake until golden brown. The result is an aromatic, homemade treat with a soft crumb. Serve it warm for the best experience.
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