For the dough
2 packets of active dry yeast (30g)
1/4 cup of warm water
1/3 cup of butter, softened
3/4 cup of hot milk
1/3 cup of sugar
2 eggs
4 to 4.5 cups of all-purpose flour (500g)
For the filling
1/2 liter of milk
8 tablespoons of all-purpose flour
3 egg yolks
1/2 cup of granulated sugar
1 tablespoon of vanilla extract
For the topping
2 tablespoons of water
1 cup of confectioners' sugar
1/3 cup of shredded coconut
For the dough
2 packets of active dry yeast (30g)
1/4 cup of warm water
1/3 cup of butter, softened
3/4 cup of hot milk
1/3 cup of sugar
2 eggs
4 to 4.5 cups of all-purpose flour (500g)
For the filling
1/2 liter of milk
8 tablespoons of all-purpose flour
3 egg yolks
1/2 cup of granulated sugar
1 tablespoon of vanilla extract
For the topping
2 tablespoons of water
1 cup of confectioners' sugar
1/3 cup of shredded coconut
Prepare the dough: dissolve the yeast in warm water and let it rest
Mix the butter with hot milk
Let it cool slightly and add sugar, salt, eggs, and dissolved yeast
Mix well
Add the flour gradually, kneading until a smooth, elastic dough forms that is easy to handle
Let it rest for 40 minutes
Make the filling: in a saucepan, mix all ingredients together and cook over low heat, stirring constantly until thickened
Remove from heat and let cool
Divide the dough into two parts
Roll out each part into a rectangle measuring 40 cm x 50 cm
Spread the filling across half of the dough lengthwise, leaving a small border around the edges
Fold the other half of the dough over the filling, pressing the edges together
Roll the dough into a cylinder and then twist it several times to form a circle
Place in an ungreased baking dish and let rise for 50 minutes
Bake in a moderate oven (180°C) for 30 minutes or until golden brown
Let cool
Make the topping: mix water with confectioners' sugar, stirring until smooth
Spread over each piece and sprinkle with shredded coconut
Yield 2 pieces (6 slices each)
307 calories per slice
