Massa: "Flour"
5 xicaras of wheat flour, sifted
3 eggs
1 tablespoon of butter, softened
1 teaspoon of salt, leveled
50g of active dry yeast
1 cup of warm milk
Recheio: "Coconut Filling"
1 cup of shredded coconut
1 cup of sugar
2 tablespoons of unsalted butter, softened
Calda: "Glaze"
1 cup of milk
1 cup of sugar
1 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
Massa: "Flour"
5 xicaras of wheat flour, sifted
3 eggs
1 tablespoon of butter, softened
1 teaspoon of salt, leveled
50g of active dry yeast
1 cup of warm milk
Recheio: "Coconut Filling"
1 cup of shredded coconut
1 cup of sugar
2 tablespoons of unsalted butter, softened
Calda: "Glaze"
1 cup of milk
1 cup of sugar
1 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
Massa: "Make the dough"
Mix everything together very well and let it rest for an hour
Recheio: "Prepare the filling"
Beat everything until it forms a creamy mixture
Calda: "Prepare the glaze"
Mix everything together and let it simmer until it thickens slightly
One once the dough has risen, remove a small portion, open it up to about 1/2 inch thickness, and more or less
Furnish a greased mold with butter
Open the rest of the dough to the same thickness and spread the filling over it with a knife
Roll it up like a roulade and cut into slices about 2 cm thick
Place them in a baking dish, with the side of the cut facing upwards on the mold already lined with dough
Await until the dough doubles in volume
Bake in a hot oven
When it's done, turn off the oven, remove, and drizzle the glaze evenly
Return to the oven (off) again until it cools completely.
