Cream
3/4 cup (chá) of sugar
50 g of melted butter
200 g of black plum jam
50 g of grated coconut
Syrup
2 cups (chá) of water
1 cup (chá) of milk
50 g of grated coconut
Dough
2 cups (chá) of milk
3 tablets of biological yeast (45 g)
1 1/2 cups (chá) of sugar
2 eggs
50 g of butter
1 kg of wheat flour
Cream
3/4 cup (chá) of sugar
50 g of melted butter
200 g of black plum jam
50 g of grated coconut
Syrup
2 cups (chá) of water
1 cup (chá) of milk
50 g of grated coconut
Dough
2 cups (chá) of milk
3 tablets of biological yeast (45 g)
1 1/2 cups (chá) of sugar
2 eggs
50 g of butter
1 kg of wheat flour
Cream
Mix well the sugar and butter. Reserve
Syrup
Heat the water and milk over low heat, without stirring, until a syrup forms
Remove from heat, add grated coconut, and mix well. Reserve
Dough
In a bowl, combine 1/2 cup of warm milk, yeast, and sugar; mix well until the yeast dissolves
Add 1/2 teaspoon of sugar and two tablespoons of flour; mix well
Cover and let rest for 15 minutes
Add remaining ingredients and knead until dough forms
Roll out the dough on a floured surface, spread the cream, sprinkle with grated coconut, and distribute black plum jam
Roll into a log shape, cut into pieces 4 cm wide, and place in a greased and floured pan
Cover and let rise for 15 minutes; bake in a preheated oven for about 35 minutes
Remove, brush with syrup, and serve warm or cold
