Brazilian recipe
Coconut Sweet Bread (Rosca doce de coco)
This classic Brazilian-style coconut sweet bread features a light, airy dough with a rich, velvety coconut filling. Perfect for a special tea time or breakfast treat.
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Ingredients
2 tbsp natural yeast or 30g of fresh yeast
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk
4 cups cake flour
1 pinch of salt
250 ml milk
100g sugar
3 egg yolks (sieved)
25g cornflour
1/2 tbsp vanilla extract
200g moist, coarse desiccated coconut
1/2 cup sugar
2 eggs
1/2 cup butter
1 cup milk
4 cups cake flour
1 pinch of salt
250 ml milk
100g sugar
3 egg yolks (sieved)
25g cornflour
1/2 tbsp vanilla extract
200g moist, coarse desiccated coconut
Where to find ingredients
You can find these staples at major South African supermarkets like Woolworths, Checkers, or Pick n Pay. Look for 'desiccated coconut' in the baking aisle. If you cannot find fresh yeast, standard instant dried yeast is a suitable substitute. Ensure you use cake flour for the best crumb texture.
Preparation method
- Dissolve the yeast in the sugar until it forms a paste and incorporate the remaining dough ingredients in the order listed.
- Knead the dough thoroughly and allow it to rest for 5 minutes.
- Form the dough into a log and divide it into two equal halves.
- Roll out one half of the dough with a rolling pin until it reaches a thickness of 5mm.
- Press down on the edges along one side of the dough and brush with beaten egg yolk to act as a seal.
- In a saucepan, heat the milk, sugar, cornflour, and vanilla over medium heat, stirring constantly until it thickens into a soft custard.
- Stir the coconut into the custard after removing it from the heat.
- Set the filling aside.
- Spread the coconut filling over the rolled-out dough.
- Roll the dough up tightly like a Swiss roll and seal the edges using the side brushed with egg yolk.
- Cut the roll into slices approximately 5cm wide (you should get about 7 slices).
- Arrange the slices, cut-side up, in a greased and floured ring mould, leaving a 0.5cm gap between them.
- Allow the dough to rest for 20 minutes while the oven preheats.
- Brush the tops of the bread slices with the remaining egg yolk for a golden finish.
- Bake in a preheated oven for about 30 minutes.
- Remove from the tin while still warm.
Observations
This coconut sweet bread is a traditional Brazilian bake, ideal for a leisurely breakfast or a comforting afternoon snack. The dough is delightfully soft and light, encasing a creamy coconut filling. To prepare it, you first dissolve the yeast with sugar, then knead the dough and let it rest. The filling is essentially a thickened custard made with milk, sugar, cornflour, and vanilla, enriched with generous amounts of shredded coconut. To assemble, you roll the dough out, spread the filling, and slice it into portions, which are arranged in a ring tin. After a short second proofing, the bread is brushed with egg yolk and baked in a hot oven until beautifully golden. The result is a fragrant, homemade treat that is best served warm.
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