Dough
1 tablet of biological yeast (30g)
1/2 cup (chá) of sugar
3 tablespoons of softened butter
1 cup (chá) of warm milk
2 1/2 cups (chá) of wheat flour
Filling
2 cans of condensed milk
2 tablespoons of softened butter
1/2 cup (chá) of milk
1/2 cup (chá) of grated coconut
1 beaten egg for brushing
Dough
1 tablet of biological yeast (30g)
1/2 cup (chá) of sugar
3 tablespoons of softened butter
1 cup (chá) of warm milk
2 1/2 cups (chá) of wheat flour
Filling
2 cans of condensed milk
2 tablespoons of softened butter
1/2 cup (chá) of milk
1/2 cup (chá) of grated coconut
1 beaten egg for brushing
Dough
In a bowl, dissolve the yeast in sugar, add the butter and milk
Gradually add the wheat flour and work the dough until it comes off your hands and becomes smooth
Cover with a cloth and let it rest for 40 minutes
Filling
In a pan, mix the condensed milk, butter, milk, and coconut
Cook over low heat, stirring constantly until thickened
Let it cool
Assembly
Roll out the dough with a rolling pin and divide into three rectangles
Fill and roll up like a cord
Make the twist and place in a greased baking dish
Brush with egg and bake in a preheated oven at 220°C until golden.
