Brazilian recipe
Coconut Sweet Wreath (Rosca doce de coco)
This traditional Brazilian sweet wreath, made with natural yeast or fresh yeast blocks, is highly prized for its irresistible flavor and soft, pillowy crumb.
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Ingredients
2 tablespoons natural yeast or 2 blocks of 15 g fresh yeast
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (can be substituted with water, though milk is richer)
4 cups all-purpose flour
1 pinch of salt
250 ml milk
100 g sugar
3 egg yolks (strained)
25 g cornstarch
1/2 tablespoon vanilla extract
200 g moist coarse grated coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (can be substituted with water, though milk is richer)
4 cups all-purpose flour
1 pinch of salt
250 ml milk
100 g sugar
3 egg yolks (strained)
25 g cornstarch
1/2 tablespoon vanilla extract
200 g moist coarse grated coconut
Where to find ingredients
You can find all ingredients at local markets or neighborhood grocery stores. Look for the 'baking' aisle for flour, cornstarch, and vanilla, and the 'dairy' section for milk, butter, and eggs. If fresh yeast is unavailable, active dry yeast is a common substitute; use approximately 7g to 10g for this recipe.
Preparation method
- Dissolve the yeast in the sugar until it forms a paste, then incorporate the ingredients in the listed order.
- Knead the dough thoroughly and let it rest for 5 minutes.
- Form the dough into a log and divide it into two equal halves.
- Roll out one half of the dough with a rolling pin until it is 5 mm thick.
- Press the edges of one side of the dough and brush with beaten egg yolk to serve as a seal later.
- Combine the milk, sugar, cornstarch, and vanilla in a saucepan over heat, stirring until it reaches a soft custard consistency.
- Remove the custard from the heat and stir in the grated coconut.
- Set the filling aside.
- Spread the coconut filling over the rolled-out dough.
- Roll the dough up like a Swiss roll, pressing the edges against the egg-washed seal to close it.
- Cut the roll into slices (approximately 7 portions, each 5 cm wide).
- Place the slices cut-side down into a greased and floured ring mold, leaving a 0.5 cm gap between them.
- Let the dough rest for 20 minutes while the oven preheats.
- Brush the top of the wreath with egg yolk to achieve a golden finish.
- Bake in a hot oven for approximately 30 minutes.
- Remove from the pan while still warm.
Observations
This coconut sweet wreath is a classic Brazilian recipe, ideal for a comforting snack or a special breakfast. The dough is exceptionally light and fluffy, featuring a luscious, creamy coconut filling. Preparation starts by dissolving the yeast with sugar, followed by thorough kneading and a resting period. The filling is crafted like a thick custard—a mixture of milk, sugar, cornstarch, and vanilla—enriched with generous amounts of grated coconut. To assemble, the dough is rolled out, spread with the filling, and sliced into portions, which are then arranged in a ring mold. After a final proofing stage, the wreath is brushed with egg yolk and baked in a hot oven until perfectly golden. The result is a fragrant, delightful treat with an unmistakable homemade charm. Serve it warm for the best possible experience.
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