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Sweet Homemade Coconut Bread
🇧🇷Brazil
•View in original language
(Português)
120 min(s)
5 servings
Tati Silva
@tatiisilvaa- Ingredients
- Recipe
- Wheat Flour500 g
- Milk500 ml
- Eggs3 unit(s)
- Salt1 dessert spoon
- Butter2 tablespoon
- Organic Yeast20 g
- Sugar8 tablespoon
- Grated Coconut600 g
- Condensed Milk1 can(s)
- Milk200 ml
- Sugar2 tablespoon
- Leave the milk warm, then beat the milk, butter, salt, sugar and yeast in a blender. Beat everything for about 2 min.
- Add the beaten mixture in a bowl and gradually add the dough and mix until it gets to the point. Once it is firm, let the dough rest for 40 minutes, with the bowl covered in a closed place (microwave).
- While the dough rests, in a pan add the Condensed Milk plus 400 grams of Coco Rado, on low heat let it cook until it is at the kiss point.
- After 40 minutes the dough will have risen, and then it's time to knead. Let's divide the dough into 3 and knead one at a time. As soon as it is kneaded, we will put the stuffing (bejinho) and roll it and cut it to the measure of 3 fingers and adding it to the shape. Do the same process with the others. Then take it to the oven for around 30 minutes or until golden.
- In a bowl, add the 200 grams of grated coconut, 200 ml of milk and the 2 spoons of sugar, mix everything until it forms a cold tail. As soon as the bread is still warm, throw the cold tail on top. And your sweet bread is ready to eat.
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