Pão de Deus - Portuguese Coconut Sweet Rolls

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 1 tsp salt 1 tsp salt
• 120ml (½ cup) warm milk 120ml (½ cup) warm milk
• 120g (½ cup) unsalted butter, melted 120g (½ cup) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 100g (1 cup) sweetened shredded coconut, plus extra for topping 100g (1 cup) sweetened shredded coconut, plus extra for topping
• 1 egg yolk, beaten (for egg wash) 1 egg yolk, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 11g, 7g
• Carbohydrates (total, sugars): 40g, 14g
• Protein: 6g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   In a separate bowl, whisk together the warm milk, melted butter, eggs, and vanilla extract.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Punch down the dough and divide it into 12 equal portions. Shape each portion into a ball.
7. 7.
   Flatten each ball with your palm and place a spoonful of sweetened shredded coconut in the center.
8. 8.
   Fold the edges of the dough over the coconut filling, pinching them together to seal.
9. 9.
   Place the filled rolls on a baking sheet lined with parchment paper, leaving some space between them.
10. 10.
    Cover the rolls with a clean kitchen towel and let them rise for another 30 minutes.
11. 11.
    Preheat the oven to 180°C (350°F).
12. 12.
    Brush the rolls with the beaten egg yolk and sprinkle with additional shredded coconut.
13. 13.
    Bake for 15-20 minutes, or until the rolls are golden brown.
14. 14.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Sweetened shredded coconut — Make sure to use sweetened shredded coconut for the filling to achieve the authentic flavor of Pão de Deus. If you prefer less sweetness, you can use unsweetened shredded coconut instead.

Tips & Tricks

• For a more pronounced coconut flavor, you can add a few drops of coconut extract to the dough.
• If you prefer a softer crust, cover the rolls with aluminum foil during the last few minutes of baking.
• These rolls are best enjoyed fresh on the day they are made. However, you can store them in an airtight container for up to 2 days.

Serving advice

Serve the Pão de Deus rolls warm or at room temperature. They are delicious on their own but can also be enjoyed with a spread of butter or jam.

Presentation advice

Arrange the Pão de Deus rolls on a serving platter, sprinkling some extra shredded coconut on top for an enticing presentation. You can also dust them with powdered sugar for an added touch of elegance.