Sweet Coconut Bread Twists: Soft, Golden Brazilian-Style Rolls Made With Sweetened Condensed Milk

How to Make Sweet Coconut Bread Twists

1. Blend the wet ingredients. In a large bowl or blender, combine the condensed milk, warm milk, eggs, oil, salt and yeast. Mix until smooth.
2. Add the flour. Pour the mixture into a large bowl and add the flour about ½ cup at a time, stirring with a wooden spoon until a shaggy dough forms.
3. Knead. Turn the dough onto a floured counter and knead for 8 to 10 minutes, adding small amounts of flour only as needed, until smooth and elastic. A stand mixer with a dough hook takes about 6 minutes.
4. First rise. Place the dough in an oiled bowl, cover with a clean towel and let it rise in a warm spot for 1 to 1 ½ hours, until doubled.
5. Divide. Punch the dough down and divide it into 14 equal pieces, about 2 ounces each.
6. Shape the twists. Roll each piece into a rope about 12 inches long. Fold it in half and twist the two strands around each other, pinching the ends together.
7. Second rise. Arrange the twists on two parchment-lined baking sheets, about 2 inches apart. Cover and let rise for 30 to 40 minutes, until puffy. Meanwhile, heat the oven to 350°F.
8. Brush and bake. Brush the twists gently with the egg yolk mixture. Bake for 18 to 22 minutes, until deep golden brown.
9. Glaze. While the twists bake, whisk the ¼ cup condensed milk with 2 tablespoons milk. As soon as the bread comes out of the oven, brush the glaze generously over the tops.
10. Add the coconut. Immediately sprinkle with the shredded coconut so it sticks to the warm glaze. Let cool for at least 10 minutes before serving.

Tips for Soft, Fluffy Bread

• Check the milk temperature. Too hot can kill the yeast; it should feel warm, not hot.
• Find a warm spot. An oven with just the light turned on is a perfect place for the dough to rise.
• Do not add too much flour. A slightly tacky dough bakes into the softest bread.
• Tent with foil if the twists brown too quickly before they finish baking.

Variations

For guava twists, roll each piece flat, lay a thin strip of guava paste down the center, seal and then twist.

For cinnamon sugar twists, skip the coconut and roll the warm glazed twists in cinnamon sugar.

For one big braid, divide the dough into three ropes and braid into a loaf. Bake for 30 to 35 minutes.

How to Store Your Twists

Keep the twists in an airtight container or bag at room temperature for up to 3 days. Warm them in the microwave for 10 seconds to bring back their softness. They freeze well for up to 2 months; thaw at room temperature.

Nutrition Information

One twist provides an estimated 240 to 280 calories.

Final Thoughts

There is something deeply comforting about pulling homemade sweet bread out of your own oven. These coconut twists are soft, golden and just sweet enough, the perfect excuse to slow down and share a cup of coffee with someone you love.

Make them on a lazy Sunday and let the whole house smell like a bakery.

With love, from Grandma's kitchen ❤️