Pão de Deus (God's Bread)

Ingredients:

Yeast

• 3/4 cup warm milk (105- 115 F)
• 2 tablespoons sugar
• 2-1/4 tsp dry yeast (7 g)

Dough:

• 2 eggs
• 1 tablespoon dark rum
• 2 tsp vanilla extract
• 1 tablespoon lemon zest
• 3 -1/2 cups all-purpose flour (450 g)
• 1/4 cup sugar
• 1/4 cup soft butter (40 g)
• 1 teaspoon salt

For coconut crust

• 2 cups grated coconut sweetened (150 g)
• 1 tablespoon sugar
• 1 egg
• 2 tablespoons melted butter

Egg wash:

• 1 beaten egg
• 1 TBSP water

Directions:

Rehydrate Yeast:

1. In a small bowl add 3/4 cup of warm milk. (ideally at a temperature between 105 and 115°F) stirring 2 tablespoons of sugar and the dry yeast. Allowed to rehydrate for about 5 to 10 minutes.

Dough:

1. Zest 1 lemon.
2. Add the flour, 2 eggs, salt, lemon zest, 1/4 cup of sugar, vanilla, dark rum to a mixing bowl. Then add the warm milk yeast mixture. Then mix with a dough hook for about 2 minutes.
3. While medium speed with the dough Hook add a quarter cup of soft butter – a little bit out of time. After you finish adding the butter continue mixing at medium speed for 6 to 10 minutes. The dough should be a little wet slightly tacky to the touch.
4. Bulk proof the dough. For about
5. 1.5 hours if the ambient temperature is 80 - 85°F
6. 3 hours if the ambient temperature is 70- 75°F
7. 5 hours if the ambient temperature is 60- 65° F
8. After bulk proofing. Place the dough on a floured surface. Divide the dough into 10 portions about 90 g each (a little bigger than a golf ball but smaller than a tennis ball)
9. Shape the portions into a ball.
10. After shaping the portions of dough, allow the Dow to proof for a second time:
11. If the ambient temperature is about 85° proof for 30 minutes.
12. If the ambient temperature is about 75° proof for an hour

Coconut topping:

1. Place 2 cups of grated sweetened coconut in a bowl. Add 1 tablespoon of sugar, 2 tablespoons of melted butter, and one egg. Combine with a spoon until mixed well together.
2. Make an egg wash: in a small bowl add one whole egg and 1 tablespoon of water. Whisk together.
3. After the portioned pieces of dough finished their second proofing, bush each portion with the egg wash.
4. Put about 1-2 tablespoons of the coconut mixture in the palm of your hand and with the back of a spoon press it into the palm of your hand to form a dome shaped. Place the coconut dome on each piece of dough.
5. Bake in a preheated 350° oven for 20 to 25 minutes. If using an Instant read digital thermometer the interior temperature should be between 190 and 200°F.

Video Credit: Just Cook With Michael Santos

Website: justcookwithmichael.com

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