Brazilian recipe
Sweet Coconut Ring Bread (Rosca doce de coco)
Sweet coconut ring bread is a traditional Brazilian bake, known for its soft dough and creamy coconut filling, perfect served warm.
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Ingredients
2 tbsp natural yeast or 2 x 15 g cakes
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (water is quicker, but not as tasty)
4 cups wheat flour
1 pinch salt
250 ml milk
100 g sugar (you can add more, as it is not very sweet)
3 egg yolks (sifted)
25 g cornstarch
1/2 tbsp vanilla
200 g moist coarse grated coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (water is quicker, but not as tasty)
4 cups wheat flour
1 pinch salt
250 ml milk
100 g sugar (you can add more, as it is not very sweet)
3 egg yolks (sifted)
25 g cornstarch
1/2 tbsp vanilla
200 g moist coarse grated coconut
Where to find ingredients
Find the ingredients at a supermarket bakery aisle, the flour and sugar section, the dairy chiller, and fresh eggs from the market. If needed, use coconut from the baking aisle; substitute yeast only with fresh baker's yeast in the same quantity.
Preparation method
- Dissolve the yeast in the sugar until it forms a paste, then continue with 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 to help seal later
- Bring the milk, sugar, cornstarch, and vanilla to the heat until it becomes a thinner 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 beaten egg yolk
- Cut the roll into slices (about 7 slices, 5 cm wide)
- Lay the slices flat in a greased and floured ring pan, leaving 0.5 cm between them
- Let the dough rest for 20 minutes while the oven heats up
- Brush the ring bread 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 soft milk pudding made with milk, sugar, cornstarch, and vanilla, enriched with grated coconut. To shape the ring, roll out the dough with the filling, cut it into slices, and arrange them in a round pan. After a second rest, brush the ring with egg yolk and bake it in a hot oven until golden. The result is a delicious, aromatic ring bread with an unmistakable homemade touch. Serve it warm for an even more enjoyable experience.
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