Brazilian recipe
Sweet Coconut Bread Wreath
This classic Brazilian-style sweet bread, known as 'rosca', features a fluffy dough filled with a rich, creamy coconut custard.
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Ingredients
2 tablespoons natural yeast or 2 packets (15g each) of active dry 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, passed through a fine-mesh sieve
25g cornflour
1/2 tablespoon vanilla extract
200g moist 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, passed through a fine-mesh sieve
25g cornflour
1/2 tablespoon vanilla extract
200g moist shredded coconut
Where to find ingredients
Find dairy, eggs, and flour at local grocery stores or supermarket chains in the 'Bakery' or 'Dry Goods' sections. Shredded coconut and cornflour (corn starch) are standard items in the baking aisle. If needed, regular milk can be used, though full-cream milk provides a richer result.
Preparation method
- Dissolve the yeast in the sugar until a paste forms, then incorporate the remaining ingredients in the order listed.
- Knead the dough thoroughly and let it rest for 5 minutes.
- Divide the dough into two equal portions.
- Roll out one portion of dough to a thickness of approximately 5 mm.
- Brush the edges of one side of the dough with beaten egg yolk to act as a seal.
- In a saucepan, heat the milk, sugar, cornflour, and vanilla, stirring constantly until the mixture thickens into a soft custard.
- Remove the custard from the heat and stir in the shredded coconut.
- Set the filling aside to cool.
- Spread the coconut filling over the rolled-out dough.
- Roll the dough up tightly like a Swiss roll and seal the edges using the egg-washed side.
- Cut the roll into approximately 7 slices, each about 5 cm wide.
- Place the slices cut-side up in a greased and floured ring mould, ensuring there is a 0.5 cm gap between them.
- Allow the dough to rest for 20 minutes while preheating the oven.
- Brush the tops of the slices with egg yolk to achieve a golden finish.
- Bake in a preheated oven for approximately 30 minutes.
- Unmould while still warm.
Observations
This sweet coconut wreath is a beloved traditional recipe, ideal for breakfast or tea time. The dough is delightfully light and airy, perfectly complemented by a luscious coconut filling. The process begins by dissolving the yeast with sugar, followed by kneading the dough and allowing it to rest. The filling is prepared as a custard using milk, sugar, cornflour, and vanilla, enriched with shredded coconut. To assemble, the dough is rolled out with the filling, sliced into portions, and arranged in a round baking tin. After a secondary rise, the wreath is brushed with egg yolk and baked in a preheated oven until golden brown. The final result is a fragrant, artisanal pastry with an unmistakable homemade touch. For the best experience, serve it warm.
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