Brazilian recipe
Sweet Coconut Bread Wreath (Rosca doce de coco)
This traditional Brazilian sweet coconut bread features a fluffy, hand-kneaded dough with a rich, creamy coconut filling.
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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
4 cups wheat flour
1 pinch of salt
250 ml milk
100 g sugar
3 egg yolks, sifted
25 g cornstarch
1/2 tablespoon vanilla
200 g moist, coarse grated coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk
4 cups wheat flour
1 pinch of salt
250 ml milk
100 g sugar
3 egg yolks, sifted
25 g cornstarch
1/2 tablespoon vanilla
200 g moist, coarse grated coconut
Where to find ingredients
Find fresh yeast, flour, sugar, butter, and eggs at local grocery stores or markets. For the moist, coarse grated coconut, check the baking aisle or specialty produce sections. Cornstarch is readily available in the baking supplies section of any supermarket.
Preparation method
- Dissolve the yeast in the sugar until it forms a paste and follow the order of the ingredients listed above
- Knead well and let rest for 5 minutes
- Form 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 to seal later
- Cook the milk, sugar, cornstarch, and vanilla over heat until it becomes a loose custard
- Add the coconut after removing the custard from the heat
- Set aside
- Spread the coconut filling onto the rolled-out dough
- Roll it up like a Swiss roll and seal the edges with the part brushed with beaten egg yolk
- Cut the roll into rounds (about 7 slices of 5 cm width)
- Place the slices horizontally in a greased and floured ring pan, keeping 0.5 cm of space between them
- Let the dough rest for 20 minutes while the oven preheats
- Brush the top of the bread with egg yolk to ensure a golden finish
- Bake in a hot oven for about 30 minutes
- Unmold while warm
Observations
This sweet coconut bread is a traditional Brazilian recipe, perfect for breakfast or a snack. The dough is light and airy, paired with a creamy coconut filling. The preparation involves dissolving the yeast with sugar, kneading the dough thoroughly, and allowing it to proof. The filling is made by preparing a smooth custard with milk, sugar, cornstarch, and vanilla, then enriching it with grated coconut. The bread is assembled by rolling out the dough, spreading the filling, forming a log, and slicing it into rounds, which are then arranged in a circular pan. After a second proofing, the bread is brushed with egg yolk and baked until golden brown. The result is an aromatic and flavorful treat with an unmistakable homemade touch. Serve warm for the best experience.
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