Rosca Doce de Coco – Sweet Brazilian Coconut Rolls with Syrup Glaze
These sweet coconut rolls, known as Rosca Doce de Coco in Brazil, are soft, fluffy, and irresistibly delicious. Made with a tender yeast dough and a sweet coconut filling, they're baked to golden perfection and soaked in a warm milk syrup for extra flavor and moistness. Perfect for breakfast, dessert, or an afternoon treat, this easy recipe is a guaranteed favorite for coconut lovers
Equipment
- 1 large bowl
- 1 Rolling Pin
Ingredients
Dough
- 1 Kg flour
- 2 Cups warm milk
- 2 tbsp instant yeast
- 5 tbsp sugar
- 3 eggs
- 1 tbsp butter or margarine
- 1/4 cup vegetable oil
Filling
- 5 tbsp cold butter
- 1 cup sugar
- 100 g dried coconut
Syrup
- 500 ml milk
- 1 cup sugar
Instructions
Preparing the Dough
- In a large bowl combine all ingredients.
- mix and knead to form a smooth dough.
- cover and let it rest in a warm place for 30 minutes.
Filling
- in a bowl mix all ingredients together.
- it should turn out into a grainy sugary butter like texture.
- set aside.
Assembling
- divide the rested dough in two parts.
- roll it out into a sheet about 40cm x 30cm.
- spread half of the prepared filling.
- roll it tightly from the wider side into a log.
- slice it into 10 equal pieces.
- place it in a large floured tray with cut side facing up.
- repeat with remaining dough.
Bake
- hot oven 180C / 356F for approximately 25 minutes or until golden.
Syrup
- while baking prepare the syrup 5 minutes before removing from the oven.
- bring into a boil milk and sugar.
- once starts to boil remove from heat.
Conclusion
- once rolls are baked remove from oven.
- pour hot syrup on top of hot rolls.
Video
Notes
When using Active Yeast always add sugar and yeast to warm milk to activate. If using instant yeast then this step isn't necessary.