After I adopted this mass for everything that is sweet bread I never made a mistake again! I was surprised by the result of my last bread with cream and coconut. People were very just like bakery ones. The dough is the same one I used to make that Christmas donut (see here http://panelaterapia.com/2014/11/rosca-natalina-de-canela-e-mascavo.html). I do it in bread making machine, but for those who don’t have a machine it’s the same thing, just add all the ingredients, mix well and knead until tired. That’s what the machine does for you, but it doesn’t mean that without it it won’t work.
The bread machine, after mixing everything, lets the dough rise for 1h and 30m, then during this time I prepared the cream and shine jelly, which you use at the end and makes it look more professional.
For the Cream:
2 excited;
2 level tablespoons of cornstarch;
280ml of milk;
4 tablespoons of sugar
1 tablespoon unsalted butter or margarine
1 teaspoon of vanilla essence
Mix everything and heat until it boils and thickens. Let it cool at room temperature for about 20 minutes then put it in the fridge.
Glitter Jelly:
100ml of water
3 tablespoons of sugar
1 tablespoon of cornstarch.
Mix everything and heat until it boils and thickens. Let cool at room temperature (do not refrigerate).
With the dough rising, I opened a rectangle with the rolling pin, applied a thin layer of condensed milk and rolled it up like a roulade. I cut it into several pieces and placed it in a round shape. Some facing upwards and others sideways. I don’t have the slightest technique, I just did it anyway. Let it rise for another half hour.
I put the cream in a piping bag (but it’s not necessary) and spread it over the top, making some “paths”. I sprinkled grated coconut and baked it at 180º, in my oven it took half an hour.
After the bread was almost cold, I spread the glitter jelly over it. Look at him inside:
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