God's Bread (Pão de Deus)

God's Bread (Pão de Deus)

Soft Portuguese sweet rolls crowned with a moist coconut topping and a glossy golden crust.

Total 3 hr Makes 12 rolls Calories 310/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Wheat, Tree nuts

Pão de Deus is a traditional Portuguese breakfast roll made from an enriched, slightly sweet yeast dough topped with a sticky coconut and egg mixture that bakes into a golden, pillowy crust. The rolls are tender inside with a rich, custardy coconut layer on top, making them popular for holiday breakfasts, afternoon coffee, or bakery display cases. They are best served slightly warm, torn by hand, with butter or alongside coffee.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 1/2 cup whole milk, warmed
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 cups sweetened shredded coconut
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 egg, beaten, for brushing

Method

  1. In a large bowl or stand mixer bowl, whisk together the flour, sugar, instant yeast, and salt.

  2. Add the warm milk, softened butter, 2 eggs, vanilla extract, and lemon zest to the dry ingredients.

  3. Mix and knead with a dough hook or by hand until a smooth, elastic dough forms, about 8 minutes.

  4. Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled in size.

  5. While the dough rises, make the coconut topping: in a medium bowl, whisk together the shredded coconut, sugar, 3 eggs, and melted butter until well combined and thick.

  6. Punch down the risen dough and divide into 12 equal portions, about 2.5 ounces each.

  7. Shape each portion into a smooth ball and arrange on two parchment-lined baking sheets, spaced evenly apart.

  8. Cover the shaped rolls loosely and let rise again until puffy and nearly doubled.

  9. Preheat the oven to 350°F (175°C).

  10. Brush the top of each roll with the beaten egg wash.

  11. Spoon about 2 tablespoons of the coconut topping onto the center of each roll, spreading slightly but leaving the edges of the dough visible.

  12. Bake until the coconut topping is golden brown and the rolls are cooked through, 18 to 20 minutes.

  13. Cool the rolls on a wire rack for at least 15 minutes before serving.

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God's Bread (Pão de Deus)

Pão de Deus is a traditional Portuguese breakfast roll made from an enriched, slightly sweet yeast dough topped with a sticky coconut and egg mixture that bakes into a golden, pillowy crust. The rolls are tender inside with a rich, custardy coconut layer on top, making them popular for holiday breakfasts, afternoon coffee, or bakery display cases. They are best served slightly warm, torn by hand, with butter or alongside coffee.

3 hr 12 rolls 310 cal

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 1/2 cup whole milk, warmed
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 cups sweetened shredded coconut
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 egg, beaten, for brushing

Method

  1. 1

    In a large bowl or stand mixer bowl, whisk together the flour, sugar, instant yeast, and salt.

  2. 2

    Add the warm milk, softened butter, 2 eggs, vanilla extract, and lemon zest to the dry ingredients.

  3. 3

    Mix and knead with a dough hook or by hand until a smooth, elastic dough forms, about 8 minutes.

  4. 4

    Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled in size.

  5. 5

    While the dough rises, make the coconut topping: in a medium bowl, whisk together the shredded coconut, sugar, 3 eggs, and melted butter until well combined and thick.

  6. 6

    Punch down the risen dough and divide into 12 equal portions, about 2.5 ounces each.

  7. 7

    Shape each portion into a smooth ball and arrange on two parchment-lined baking sheets, spaced evenly apart.

  8. 8

    Cover the shaped rolls loosely and let rise again until puffy and nearly doubled.

  9. 9

    Preheat the oven to 350°F (175°C).

  10. 10

    Brush the top of each roll with the beaten egg wash.

  11. 11

    Spoon about 2 tablespoons of the coconut topping onto the center of each roll, spreading slightly but leaving the edges of the dough visible.

  12. 12

    Bake until the coconut topping is golden brown and the rolls are cooked through, 18 to 20 minutes.

  13. 13

    Cool the rolls on a wire rack for at least 15 minutes before serving.