Pão Doce de CocoCoconut Buns

A bakery staple that sees high shareability among baking enthusiasts.

• 12 rolls (75 g each)
• Prep 30 mins
• Nacional

Pão Doce de Coco consists of soft, enriched yeast-risen rolls baked together in a tray and finished with a sweet coconut milk glaze. Proper yeast fermentation yields a light, airy crumb. Pouring the warm coconut glaze over hot, freshly baked rolls allows the sweet liquid to soak into the bread, keeping it moist and tender.

Ingredients

• •500 g Bread Flour — High-Gluten Wheat Flour
• •10 g Instant Dry Yeast — Active Dry Ferment
• •100 g Granulated Sugar — Fine White Sucrose
• •120 ml Whole Milk (Warm) — 38°C Activation Liquid
• •150 g (3 large) Whole Eggs — Fresh Eggs
• •60 g Unsalted Butter — Softened Plasticity Fat
• •5 g Fine Sea Salt — Dough Conditioner
• •200 ml Glaze: Coconut Milk — Unsweetened Coconut Extract
• •200 g Glaze: Condensed Milk — Dairy Concentrate
• •100 g Shredded Coconut — Unsweetened Medium Flakes

Method

1. Combine bread flourCombine bread flour, sugar, yeast, and salt in a stand mixer bowl
2. Add warm milkAdd warm milk (38°C) and eggs, kneading on low speed for 3 minutes until a shaggy dough forms
3. Add softened butterAdd softened butter one tablespoon at a time, increase speed to medium, and knead for 10 minutes until smooth and elastic
4. Cover and proofCover and proof in a warm spot (28°C) for 60 minutes until doubled in volume
5. Punch dough downPunch dough down, divide into 12 equal portions (75 grams each), and roll into smooth balls
6. Arrange balls sideArrange balls side by side in a greased pan, cover, and proof for an additional 30 minutes
7. Bake at 180°CBake at 180°C for 22 to 25 minutes
8. While baking, warmWhile baking, warm coconut milk and condensed milk together in a pan
9. Pour warm glazePour warm glaze over rolls immediately upon removal from the oven, then top with shredded coconut

Questions