Brazilian recipe
Sweet Coconut Bread Wreath
This traditional Brazilian sweet coconut wreath is a beloved comfort food, known for its soft, pillowy dough and rich, creamy coconut filling.
0.0 / 5 by 0 Reviews
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 substitute with water, though milk yields a richer result)
4 cups all-purpose flour
1 pinch of salt
250 ml milk
100 g sugar
3 egg yolks, passed through a fine-mesh sieve
25 g cornstarch
1/2 tablespoon vanilla extract
200 g moist shredded coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (can substitute with water, though milk yields a richer result)
4 cups all-purpose flour
1 pinch of salt
250 ml milk
100 g sugar
3 egg yolks, passed through a fine-mesh sieve
25 g cornstarch
1/2 tablespoon vanilla extract
200 g moist shredded coconut
Where to find ingredients
You can find all-purpose flour, butter, milk, sugar, and eggs at any local supermarket. For high-quality shredded coconut, check the baking aisle or specialty international sections of larger grocery stores. Fresh yeast may be found in the refrigerated dairy or bakery section; if unavailable, active dry yeast is a suitable alternative (check package for conversion ratios). Cornstarch is readily available in the baking supplies aisle.
Preparation method
- Dissolve the yeast in the sugar until a paste forms and follow the order of the ingredients listed above
- Knead well and let it rest for 5 minutes
- Form into a roll and cut into 2 halves
- Roll out one half of the dough (leaving a 5 mm thickness)
- Pinch the edges on one side of the dough and brush with beaten egg yolk to seal later
- Heat the milk, sugar, cornstarch, and vanilla until it forms a slightly runny custard
- Add the desiccated coconut after removing the custard from the heat
- Set aside
- Fill the rolled-out dough with the coconut filling
- Roll up like a swiss roll and seal the edges with the egg-washed side
- Cut the roll into slices (about 7 slices, 5 cm wide)
- Place the slices on their sides in a greased and floured round pan with a hole, leaving 0.5 cm space between them
- Let the dough rest for 20 minutes while the oven preheats
- Brush the rolls with egg yolk for a golden finish
- Bake in a hot oven for about 30 minutes
- Unmold while hot
Observations
There is something truly special about a homemade sweet bread warm from the oven. This Brazilian coconut wreath, or 'Rosca Doce de Coco', is a classic treat often served during family gatherings or as a decadent breakfast. The dough is tender and slightly sweet, perfectly complementing the generous coconut custard filling. It’s a wonderful project to bake at home when you want something cozy and impressive to share with your loved ones.
Ratings and comments