Brazilian recipe
Sweet Coconut Ring Bread (Rosca doce de coco)
Sweet coconut ring bread is a traditional Brazilian bake with soft dough, creamy coconut filling and an irresistible homemade aroma.
0.0 / 5 by 0 Reviews
Ingredients
2 tablespoons natural yeast or 2 x 15 g cubes
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (water makes it quicker, but not as tasty)
4 cups wheat flour
1 pinch salt
250 ml milk
100 g sugar (you can add more, since it is not very sweet)
3 egg yolks (sifted)
25 g cornstarch
1/2 tablespoon vanilla
200 g moist coarse grated coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (water makes it quicker, but not as tasty)
4 cups wheat flour
1 pinch salt
250 ml milk
100 g sugar (you can add more, since it is not very sweet)
3 egg yolks (sifted)
25 g cornstarch
1/2 tablespoon vanilla
200 g moist coarse grated coconut
Where to find ingredients
Look for the ingredients in the bakery aisle, flour section, dairy case, and baking supplies at local supermarkets and neighbourhood grocery shops. Fresh coconut can be bought grated, and bakeries often stock yeast in the refrigerated section; if needed, active dry yeast is a suitable substitute for the natural yeast.
Preparation method
- Dissolve the yeast in the sugar until it becomes a paste, then follow the order of the ingredients listed above
- Knead well and let rest for 5 minutes
- Shape into a log and cut into 2 halves
- Roll out one half of the dough with a rolling pin to 5 mm thickness
- Press the edges of one side of the dough and brush with beaten egg yolk so it sticks later
- Bring the milk, sugar, cornstarch and vanilla to the heat until it becomes a softer pudding
- Add the coconut after removing the pudding from the heat
- Set aside
- Fill the rolled dough with the coconut filling
- Roll it up like a Swiss roll and seal the edges with the side brushed with egg yolk
- Cut the roll into slices (about 7 slices, each 5 cm wide)
- Place the slices flat in a greased and floured ring pan with a hole, leaving 0.5 cm between them
- Let the dough rest for 20 minutes while the oven heats up
- Brush the rings with egg yolk to brown
- Hot oven for about 30 minutes
- Unmould while hot
Observations
This sweet coconut ring bread is a traditional Brazilian recipe, perfect for a snack or breakfast. The dough is light and fluffy, with a creamy coconut filling. The method involves dissolving the yeast with sugar, kneading the dough and letting it rest. The filling is a milk pudding made with milk, sugar, cornstarch and vanilla, enriched with grated coconut. To assemble the ring, the dough is rolled with the filling and cut into slices, which are arranged in a round pan. After a second rest, the ring is brushed with egg yolk and baked in a hot oven until golden. The result is a delicious, fragrant ring bread with that unmistakable homemade touch. Serve warm for an even more satisfying experience.
Ratings and comments