Pão de Deus (Portuguese bread for God - Pao por deus)

GET THE RECIPE:

Ingredients to rehydrate the 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

Rehydrate Yeast:
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:

Zest 1 lemon.
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.

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.

Bulk proof the dough. For about
1.5 hours if the ambient temperature is 80 - 85°F
3 hours if the ambient temperature is 70- 75°F
5 hours if the ambient temperature is 60- 65° F

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)
Shape the portions into a ball.

After shaping the portions of dough, allow the Dow to proof for a second time:
If the ambient temperature is about 85° proof for 30 minutes.
If the ambient temperature is about 75° proof for an hour

Coconut topping:
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.

Make an egg wash: in a small bowl add one whole egg and 1 tablespoon of water. Whisk together.

After the portioned pieces of dough finished their second proofing, bush each portion with the egg wash.
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.

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





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