Brazilian recipe
Coconut Sweet Ring (Rosca doce de coco)
Coconut sweet ring is a traditional Brazilian treat with a soft dough, creamy coconut filling, and a golden finish, ideal for breakfast or a snack.
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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 makes it 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 (sieved)
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 makes it 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 (sieved)
25 g cornstarch
1/2 tbsp vanilla
200 g moist coarse grated coconut
Where to find ingredients
Look for the ingredients at supermarkets, neighbourhood grocers, and the baking aisle or dairy section. If needed, use fresh grated coconut as a substitute for packaged shredded coconut, keeping the original ingredient as the ideal option.
Preparation method
- Dissolve the yeast in the sugar until it forms 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, leaving it 5 mm thick
- 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 beaten egg yolk
- Cut the Swiss roll into slices (about 07 slices, 5 cm wide)
- Place the slices flat in a greased and floured ring pan, leaving a 0.5 cm space between them
- Let the dough rest for 20 minutes while the oven heats up
- Brush the rings with egg yolk to help them brown
- Hot oven for about 30 minutes
- Turn out while hot
Observations
This coconut sweet ring is a traditional Brazilian recipe, perfect for a snack or breakfast. The dough is light and fluffy, with a creamy coconut filling. The process starts by 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 out with the filling, then cut into slices and 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, aromatic ring with an unmistakable homemade touch. Serve it warm for an even more enjoyable experience.
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