FOR THE DOUGH
4 cups all-purpose flour (480 g)
2 eggs
4 tablespoons unsalted butter, softened
A pinch of salt
1 cup warm milk (240 ml)
FOR THE FILLING
2 cups water (480 ml)
2 3/4 cups shredded coconut (500 g)
6 large egg whites
2 cups dried cranberries, chopped
1 liter whole milk (for soaking)
FOR THE DOUGH
4 cups all-purpose flour (480 g)
2 eggs
4 tablespoons unsalted butter, softened
A pinch of salt
1 cup warm milk (240 ml)
FOR THE FILLING
2 cups water (480 ml)
2 3/4 cups shredded coconut (500 g)
6 large egg whites
2 cups dried cranberries, chopped
1 liter whole milk (for soaking)
MAKE THE DOUGH: In a medium bowl, combine all ingredients
Knead until smooth and even
Cover with plastic wrap and let rest for 30 minutes
PREPARE THE FILLING: In a medium saucepan, bring the water and shredded coconut to a boil
Reduce heat and simmer until the liquid has reduced and the coconut is lightly toasted
Remove from heat and stir in the egg whites
Let cool and refrigerate
Warm the milk and pour over the coconut mixture
Knead until well combined
Cool and reserve
Preheat oven to 200°C (quente)
Grease a ring mold with butter and flour
Place on a baking sheet lined with parchment paper
Unroll the dough and place in the prepared ring mold
Fill with the coconut mixture, leaving a small border around the edges
Roll up tightly and press seam to seal
Repeat with remaining dough
Bake for 2 hours and 30 minutes, or until golden brown and cooked through
Remove from oven and let cool for 10 minutes before serving.
