🇧🇷 Chef Léo Oliveira
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Recipe for coconut buns stuffed with cheese, resulting in a soft and flavorful dough.
Recipe Video
Ingredients
- All-purpose flour
- Dry yeastSubstitui por: fermento fresco (dissolver no leite morno)
- Milk (or water) opcional
- Cheese
- Egg yolk
- Sweetened condensed milk
- Shredded coconut
Instructions
Mix the dry dough ingredients, adding the dry yeast. If using fresh yeast, dissolve it in water or milk beforehand.
Dica: For fresh yeast, mix it with a little warm liquid before adding it to the dry ingredients.
Mix the dough in a stand mixer using the dough hook until it reaches the windowpane stage.
Dica: A stand mixer is recommended due to the large volume of the dough.
Finish by briefly kneading the dough by hand until it is very smooth.
Dica: The final knead helps ensure the texture of the dough.
Let the dough rest until it doubles in size, which may take about 30 to 40 minutes.
Dica: The dough should rise significantly.
Divide the dough into portions of approximately 70 to 80 grams and shape each portion into small balls.
Dica: This portion size will yield a good quantity of small rolls.
Gently flatten each ball, place a piece of cheese in the center, and close the dough, rolling up the edges.
Dica: Make sure to seal the edges well after adding the filling.
Allow the shaped rolls to proof again for another 30 minutes.
Preheat the oven to 425°F (220°C).
Dica: The oven temperature cannot be too low.
Brush the tops of the rolls with the beaten egg yolk before baking.
Bake the buns in the preheated oven until they are golden brown and fully cooked.
After removing from the oven, drizzle a little sweetened condensed milk over the warm rolls.
Finish by sprinkling shredded coconut on top.
Dica: The combination of cheese, coconut, and sweetened condensed milk is perfect.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
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