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 Just Cook With Michael Website: https://justcookwithmichael.com/ KITCHEN ITEMS: RELATED RECIPES: INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc ________________________________________________________________________ JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.