Brazilian recipe
Sweet Coconut Swirl Bread (Rosca doce de coco)
A traditional Brazilian treat, this sweet bread features a soft, airy dough rolled with a rich, creamy coconut filling.
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Ingredients
2 tablespoons natural yeast or 2 blocks of 15g each
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (or water, though milk yields a richer flavor)
4 cups all-purpose flour
1 pinch of salt
250ml milk
100g sugar
3 egg yolks (sifted)
25g cornstarch
1/2 tablespoon vanilla extract
200g moist, thick-cut shredded coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (or water, though milk yields a richer flavor)
4 cups all-purpose flour
1 pinch of salt
250ml milk
100g sugar
3 egg yolks (sifted)
25g cornstarch
1/2 tablespoon vanilla extract
200g moist, thick-cut shredded coconut
Where to find ingredients
You can find all-purpose flour, butter, and fresh eggs at local supermarkets or neighborhood markets. For authentic ingredients like grated coconut, look in the baking aisle of any well-stocked grocery store. If moist shredded coconut is unavailable, you may substitute with dry shredded coconut, though the texture will be slightly less creamy.
Preparation method
- Dissolve the yeast in the sugar until a paste forms and follow the order of ingredients listed above.
- Knead the dough well and let it rest for 5 minutes.
- Form a log and cut it into 2 halves.
- Roll out one half of the dough with a rolling pin to a thickness of 5mm.
- Lightly crimp the edges of one side of the dough and brush with beaten egg yolk to help seal later.
- Combine the milk, sugar, cornstarch, and vanilla in a saucepan over medium heat until it thickens into a soft custard.
- Stir in the shredded coconut after removing the custard from the heat.
- Set aside to cool.
- Spread the coconut filling over the rolled-out dough.
- Roll it up like a Swiss roll and seal the edges using the side brushed with egg yolk.
- Cut the roll into rounds, approximately 7 slices of 5cm width each.
- Place the slices cut-side down in a greased and floured ring mold, leaving about 0.5cm of space between them.
- Let the dough rest for 20 minutes while preheating the oven.
- Brush the top of the bread with egg yolk for a golden finish.
- Bake in a hot oven for about 30 minutes.
- Turn out of the pan while warm.
Observations
This sweet coconut swirl bread is a classic Brazilian recipe, ideal for breakfast or an afternoon snack. The dough is light and fluffy, complemented by a luscious coconut filling. The process begins by dissolving the yeast with sugar, followed by kneading and a brief rest. The filling is prepared as a custard using milk, sugar, cornstarch, and vanilla, enriched with shredded coconut. To assemble, the dough is rolled thin, spread with the filling, and sliced into rounds, which are then arranged in a circular baking tin. After a second proofing, the bread is brushed with egg yolk and baked in a hot oven until golden. The result is an aromatic, indulgent treat with a distinctive homemade charm. Serve it warm for the best experience.
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