Brazilian recipe
Sweet Coconut Ring Bread
This traditional Brazilian sweet bread is a family favorite, known for its soft, pillowy texture and delicious shredded coconut filling.
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Ingredients
2 tablespoons natural yeast (sourdough starter) or 2 (15 g each) yeast cakes
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (can be substituted with water, though milk yields a richer taste)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100 g sugar
3 egg yolks (strained)
25 g cornstarch
1/2 tablespoon vanilla essence
200 g moist shredded coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (can be substituted with water, though milk yields a richer taste)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100 g sugar
3 egg yolks (strained)
25 g cornstarch
1/2 tablespoon vanilla essence
200 g moist shredded coconut
Where to find ingredients
You can find all-purpose flour, sugar, eggs, butter, milk, cornstarch, and vanilla essence at any major local supermarket. For the 'moist shredded coconut', look in the baking aisle or the Caribbean specialty section of your grocery store. Fresh or high-quality desiccated coconut from local markets is also a great alternative. If you are using fresh yeast, check the dairy/refrigerated section or ask the bakery counter.
Preparation method
- Dissolve the yeast in the sugar until it becomes a paste then follow the order of the ingredients listed above
- Knead the dough well and let it rest for 5 minutes
- Shape into a log and cut into 2 halves
- Roll out one half of the dough with a rolling pin keeping it 5 mm thick
- Press down the edges on one side of the dough and brush with beaten egg yolk to seal later
- Place the milk sugar cornflour and vanilla in a saucepan over medium heat until it forms a soft custard
- Stir in the grated coconut after removing the custard from the heat
- Set the mixture aside
- Spread the coconut filling over the rolled-out dough
- Roll it up like a Swiss roll and seal the edges with the part brushed with egg yolk
- Slice the roll into pieces about 7 slices 5 cm wide
- Place the slices flat in a greased and floured ring mould keeping a 0.5 cm gap between them
- Let the dough rest for 20 minutes while the oven preheats
- Brush the tops of the buns with egg yolk to get a golden finish
- Bake in a hot oven for about 30 minutes
- Turn out of the mould while still warm
Observations
This sweet, braided ring bread is a classic homemade treat in Brazil, perfect for enjoying alongside a hot cup of tea or coffee. The dough is enriched with butter and eggs, while the center is filled with a creamy, sweetened coconut mixture that makes every slice irresistible.
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