Brazilian recipe
Coconut Sweet Bread Ring
A traditional Brazilian coconut sweet bread, featuring a soft, pillowy dough filled with a creamy, aromatic coconut custard. Perfect for breakfast or teatime.
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Ingredients
2 tablespoons natural yeast (sourdough starter) or 30g fresh yeast
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (or water, though milk provides a richer flavor)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100g sugar
3 egg yolks (strained)
25g cornstarch
1/2 tablespoon vanilla extract
200g moist shredded coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk (or water, though milk provides a richer flavor)
4 cups all-purpose flour
1 pinch salt
250 ml milk
100g sugar
3 egg yolks (strained)
25g cornstarch
1/2 tablespoon vanilla extract
200g moist shredded coconut
Where to find ingredients
Find fresh yeast and quality shredded coconut in the baking aisle or specialty grocery sections of local supermarkets. If fresh yeast is unavailable, active dry yeast is a suitable substitute. Use full-cream milk for the custard to achieve the best texture.
Preparation method
- Dissolve the yeast in the sugar until a paste forms, then incorporate the remaining dough ingredients in the order listed.
- Knead the dough thoroughly and let it rest for 5 minutes.
- Form the dough into a roll and divide it into two equal halves.
- Roll out one half of the dough with a rolling pin until it is approximately 5mm thick.
- Lightly crimp one edge of the dough and brush with beaten egg yolk to act as a seal later.
- Combine the milk, sugar, cornstarch, and vanilla in a saucepan over medium heat, stirring until it thickens into a soft custard.
- Remove the custard from the heat and fold in the shredded coconut.
- Set the filling aside to cool slightly.
- Spread the coconut filling evenly over the rolled-out dough.
- Roll the dough up like a jelly roll and secure the edges using the egg-brushed seam.
- Cut the roll into approximately seven slices, each about 5cm wide.
- Place the slices cut-side up in a greased and floured ring pan, keeping a 0.5cm gap between them.
- Allow the dough to rest for 20 minutes while you preheat your oven.
- Brush the top of the bread with beaten egg yolk for a beautiful golden finish.
- Bake in a hot oven for about 30 minutes.
- Unmold the bread while still warm.
Observations
This coconut sweet bread ring is a classic delight in Brazil, ideal for those moments when you want to enjoy a homemade treat with coffee or tea. The secret lies in the soft, fluffy dough that contrasts beautifully with the rich, creamy coconut filling. To prepare, you begin by activating the yeast with sugar, kneading the dough until smooth, and allowing it to proof. The filling is essentially a thickened, velvety custard made with milk, sugar, cornstarch, and vanilla, elevated with generous amounts of shredded coconut. After rolling the dough with the filling, it is sliced and arranged into a ring pan for a final rise. A quick glaze of egg yolk before baking ensures a golden, glistening crust. Serve it while it's still warm to experience its full aromatic profile and tender texture.
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