This Pão de Deus (Portuguese bread) which means bread of God, will not disappoint you. So fluffy and soft in the inside and with a crunchy coconut crust.
For the dough:
1/2cupwarm milk(120 g)
1/3cupwater at room temperature(80 g)
1tablespoondry yeast(7 g)
3 -1/2cupsall-purpose flour(450 g)
1/4cup+ 2 tablespoons sugar(80 g)
1/4cupbutter or margarine at room temperature (40 g)
For coconut crust
2cupsgrated coconut(150 g)
1/2cup+ 1 tablespoon of sugar(110 g)
1beaten egg for brushing
In a large bowl, add milk, 2 tablespoons sugar, water, and yeast. Mix and let stand for 5 minutes. Add eggs, rum, vanilla, the rest of the sugar 1/4 cup, and lemon zest to this.
Using an electric mixer, beat the liquid mixture for 3 minutes plus one cup of flour. Add the rest of the flour and salt. Mix with a wooden, and put the dough on a flat surface and start kneading.
Add the butter and continue kneading. Knead for 10 minutes. Grease a large bowl and put the dough. Cover with a cloth and let rest for 1 hour (if it is summer) or 1 hour and 45 minutes (in the winter).
While the dough is resting, in a medium bowl mix all the ingredients for the coconut crust.
Divide the dough into 10 equal portions, about 90 g each, and form round buns. Put them in a greased tray and brush with the beaten egg. Let stand for 45 minutes. Heat the oven to 180 C / 350 F.
Add the coconut crust on top of each bread, being careful not to flatten the rolls.
Bake for 25 to 30 minutes or until golden brown.
Allow to cool completely before sprinkling with icing sugar.
It's a very sticky dough, but after 10 minutes it becomes very soft and less sticky. If you find it difficult to knead, add a little more flour.
If you know your oven, you have an idea of how long it takes to reach the temperature you need. Thinking about that, turn on your oven ahead of time.
Store in an airtight container at room temperature for up to 3 days.
The time on this card does not include the resting time of the dough which is 1 hour and 45 minutes.