I recently visited Lisbon, Portugal and I was amazed by all the beautiful pastries and breads that I tried. My favourite, aside from the Pastel de Natas, was the Pão De Deus. This beautiful creation is translated into "God's Bread" and is a sweet bread with a beautiful coconut topping.
I will be honest, I'm sharing this recipe with you but it was no where near as good as the amazing creations I tried in Lisbon. I did however enjoy these rolls, they were beautifully coconuty and sweet, just not as soft as the ones I tried and no where near as gooey! I've therefore decided I'm on a mission to find the best Pão De Deus recipe I can, I will keep you updated when I find new recipes and hopefully, in time, I will find the perfect one!
The recipe below was translated from a video on Youtube but I've since learnt a few things I should have done differently; I used plain white flour instead of bread flour - rookie mistake and I forgot to press the coconut mixture down after placing it on the rolls - most of the tops burnt slightly!
If you're Portuguese and have an amazing family recipe you'd like to share with me, please do give me an email!
For the bread
500g of flour (I'd would recommend trying strong white)
150g of caster sugar
2 medium eggs
10g fast dried action yeast
100g unsalted butter
125ml warm milk
Pinch of salt
For the topping
1 large egg
90g desiccated coconut
2 tbsp caster sugar
Icing sugar to finish
Instructions1. In a large glass add the yeast, warm milk and 50g of the flour
2. Mix well and allow the yeast to activate for 10 to 15 minutes in a warm place without drafts
3. Put your flour in a bowl (I placed mine in my Kenwood Chef bowl) and mix in the sugar
4. Make a pit in the centre of the mix and add the melted butter, eggs and the yeast mixture
5. Mix the dough (I added the dough hook to my Kenwood but you could also use your hands)
6. When everything is well integrated remove dough from the bowl and start kneading
7. Make another pit in the dough and add the salt
8. Continue kneading for around 5 minutes without stopping until the dough is well elasticated
9. Sprinkle with flour until the dough peels off the table
10. Put the dough in a bowl, cover with a cloth and let it rise in a warm place until doubled in volume
11. Once the dough has risen put it back on the table and split into 12 balls
12. Place these balls onto a baking tray with greaseproof paper
13. Leave to rise for around 20 minutes, during this time preheat the oven to 180º
13. Once risen glaze with a beaten egg
14. In a small bowl make the topping by mixing the remaining egg with the coconut and sugar
15. Split the mixture amongst the 12 rolls and press it down lightly so it lays flat on each roll
16. Bake at 180º for 30 minutes or until slightly brown
17. Remove from the oven and cool
18. Once cool, sprinkle with icing sugar
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