Brazilian recipe
Sweet Coconut Ring Cake
This Sweet Coconut Ring Cake is a traditional Brazilian treat, often made with natural yeast or fresh yeast, highly appreciated for its delicious flavor.
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Ingredients
2 tablespoons natural yeast or 2 cubes (15g each) fresh yeast
1/2 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, softened
1 cup milk (using water will be faster, but less flavorful)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100 g granulated sugar (you can add more as it's not very sweet)
3 large egg yolks, sieved
25 g cornstarch
1/2 tablespoon vanilla extract
200 g shredded moist coconut
1/2 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, softened
1 cup milk (using water will be faster, but less flavorful)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100 g granulated sugar (you can add more as it's not very sweet)
3 large egg yolks, sieved
25 g cornstarch
1/2 tablespoon vanilla extract
200 g shredded moist coconut
Where to find ingredients
You can find fresh yeast in the dairy or baking section of larger supermarkets, or at specialty baking stores. Granulated sugar, eggs, butter, milk, all-purpose flour, salt, cornstarch, and vanilla extract are standard pantry staples found in any supermarket. Shredded moist coconut can be found in the baking aisle of most supermarkets, often near desiccated coconut, or in Latin or international food markets. If you can't find moist shredded coconut, you can rehydrate desiccated coconut by soaking it briefly in warm milk or water.
Preparation method
- Dissolve the yeast in the sugar until it forms a paste and then follow the order of the ingredients listed above
- Knead well and let it rest for 5 minutes
- Roll the dough into a log and cut it in half
- Roll out one half of the dough to a thickness of 5 mm
- Pinch the edges of one side of the dough and brush with beaten egg yolk for sealing later
- In a saucepan, combine the milk, sugar, cornstarch, and vanilla
- Cook over medium heat, stirring, until it thickens into a soft pudding
- Stir in the shredded coconut after removing the pudding from the heat
- Set the filling aside
- Spread the coconut filling over the rolled-out dough
- Roll up the dough like a Swiss roll and seal the edges with the egg yolk-brushed side
- Cut the roll into slices, about 7 slices, each about 5 cm wide
- Place the slices on their sides in a greased and floured round cake pan with a center hole
- Leave a 0.5 cm space between each slice
- Let the dough rest for 20 minutes while the oven preheats
- Brush the tops of the ring cake with beaten egg yolk for a golden finish
- Bake in a hot oven for about 30 minutes
- Unmold while still warm
Observations
This Sweet Coconut Ring Cake is a traditional Brazilian treat, often made with natural yeast or fresh yeast, highly appreciated for its delicious flavor.
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