Brazilian recipe
Sweet Coconut Swirl Bread (Rosca doce de coco)
This traditional Brazilian sweet coconut bread features a fluffy, pillowy dough filled with a luscious, creamy coconut custard—a perfect treat for a cozy breakfast or tea time.
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Ingredients
2 tbsp natural yeast or 2 blocks (15 g each) fresh yeast
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (or water, though milk yields a richer dough)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100 g sugar
3 egg yolks (strained)
25 g cornstarch
1/2 tbsp vanilla extract
200 g moist shredded coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (or water, though milk yields a richer dough)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100 g sugar
3 egg yolks (strained)
25 g cornstarch
1/2 tbsp vanilla extract
200 g moist shredded coconut
Where to find ingredients
You can find these staples at major supermarkets like FairPrice or Cold Storage. Look for moist shredded coconut in the baking aisle; if unavailable, desiccated coconut rehydrated with a splash of milk works as a substitute. For the best result, use full-fat milk and high-quality butter from the dairy chiller.
Preparation method
- Dissolve the yeast in the sugar until a paste forms, then incorporate the remaining dough ingredients in order.
- Knead the dough thoroughly and let it rest for 5 minutes.
- Form the dough into a log and cut 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 on one side of the dough and brush with beaten egg yolk to serve as a glue.
- Whisk the milk, sugar, cornstarch, and vanilla in a saucepan over medium heat until it thickens into a pourable custard.
- Remove the custard from the heat and stir in the shredded coconut.
- Set the filling aside to cool.
- Spread the coconut filling evenly over the rolled-out dough.
- Roll the dough into a log and seal the edges using the prepared egg-washed side.
- Slice the log into approximately seven 5 cm-wide rounds.
- Place the rounds cut-side up into a greased and floured ring cake pan, leaving about 0.5 cm of space between them.
- Allow the dough to rest for 20 minutes while the oven preheats.
- Brush the top of the bread with beaten egg yolk for a glossy, golden finish.
- Bake in a hot oven for approximately 30 minutes.
- Remove from the pan while still warm.
Observations
This sweet coconut bread is a classic Brazilian favorite, prized for its airy crumb and rich, tropical filling. The process begins by activating the yeast with sugar, followed by kneading a smooth, enriched dough. While the dough rests, you will prepare a velvety custard using milk, sugar, cornstarch, and a hint of vanilla, which is then folded with shredded coconut to create a decadent filling. To assemble, the dough is rolled out, spread with the coconut cream, and rolled into a log that is sliced into rounds. These are arranged in a ring tin to rise, then brushed with egg yolk and baked until golden and fragrant. Enjoy it fresh from the oven for the ultimate comfort food experience.
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