Traditional Brazilian Rosca Bread
Ingredients
- 500 ml warm milk
- 500 ml warm water
- 20 tablespoons sugar
- 500 ml oil (or 2 American cups of oil, each 250 ml)
- 6 tablespoons cornstarch
- 1 level tablespoon salt
- 2 tablespoons margarine
- 4 tablespoons dry active yeast
- 2 whole eggs
- 2 kg wheat flour
Glaze
- 1 cup water
- 1 cup sugar
- 1 tablespoon vanilla
- 1 level tablespoon margarine
Preparation
Warm the milk with the water and place in the blender with the remaining ingredients except the flour
Blend everything in the blender
Transfer the blended content to a large bowl and gradually add the flour until it reaches the point where it doesn't stick to your hands
Knead the dough well
Let it rest for 40 minutes then knead again
Shape into roscas or bread and let rest again on a greased baking sheet until it doubles in volume
Bake at 180 degrees
Fill with pastry cream
Glaze
Cook 1 cup water, 1 cup sugar, and 1 tablespoon vanilla until it thickens
Add 1 level tablespoon margarine to the hot syrup to give shine to the roscas
Remove from oven, brush with this syrup and sprinkle with dehydrated grated coconut
Tips
The recipe turned out excellent
