📝 About This Recipe
Pão de Deus, or 'Bread of God,' is a celestial staple of Portuguese bakeries, traditionally enjoyed on All Saints' Day but beloved year-round. These pillowy, golden brioche rolls are crowned with a rich, moist coconut macaroon crust that caramelizes beautifully in the oven. The contrast between the light, citrus-scented crumb and the sweet, chewy topping makes this one of Portugal's most iconic and comforting treats.
🥗 Ingredients
The Dough (O Pão)
- 500 grams All-purpose flour (plus extra for dusting)
- 150 ml Whole milk (lukewarm (around 35°C/95°F))
- 7 grams Active dry yeast (or 20g fresh yeast)
- 100 grams Granulated sugar
- 100 grams Unsalted butter (softened at room temperature)
- 2 large Eggs (at room temperature)
- 1 tablespoon Lemon zest (finely grated)
- 1 tablespoon Rum or Aguardente (optional, for traditional aroma)
- 1/2 teaspoon Salt
The Coconut Topping (A Cobertura)
- 200 grams Unsweetened desiccated coconut
- 100 grams Granulated sugar
- 2 large Eggs (beaten)
- 1 large Egg yolk (for extra richness)
- 2 tablespoons Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a small bowl, combine the lukewarm milk with the yeast and one tablespoon of the sugar. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, sift the flour and add the remaining sugar and salt. Create a well in the center.
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3
Pour the yeast mixture, the two eggs, lemon zest, and the rum (if using) into the well. Mix with a wooden spoon or a dough hook on low speed until a shaggy dough forms.
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4
Gradually add the softened butter, one tablespoon at a time, while kneading. Continue kneading for 10-12 minutes by hand or 7-8 minutes in a mixer until the dough is smooth, elastic, and slightly tacky but not sticking to the bowl.
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5
Shape the dough into a ball, place it in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size.
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6
While the dough rises, prepare the topping by mixing the desiccated coconut, sugar, 2 eggs, and 1 egg yolk in a bowl. It should form a thick, moist paste. Set aside.
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7
Once the dough has doubled, gently punch it down to release the air. Divide the dough into 12 equal portions (approx. 80-90g each).
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8
Roll each portion into a smooth, tight ball and place them on a baking sheet lined with parchment paper, leaving at least 2 inches of space between each roll.
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9
Cover the rolls loosely and let them proof for another 30-45 minutes until they look puffy.
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10
Preheat your oven to 180°C (350°F). Lightly press down the center of each roll with your fingers to create a small indentation for the topping.
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11
Generously mound the coconut mixture onto the top of each roll, pressing slightly so it adheres. The topping should look like a thick cap.
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12
Bake for 20-25 minutes, or until the rolls are golden brown and the coconut topping has developed toasted, golden edges.
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13
Remove from the oven and let them cool on a wire rack. Once cooled, dust generously with powdered sugar before serving.
💡 Chef's Tips
Ensure your butter is truly soft but not melted; this creates the perfect brioche-like crumb. If the coconut topping is too dry, add a splash of milk or another egg white to make it spreadable. Don't rush the first rise; the flavor develops significantly during this period. To get a professional finish, use a piping bag to apply the coconut topping in a spiral pattern. Store leftovers in an airtight container for up to 2 days, or freeze them for up to a month.
🍽️ Serving Suggestions
Serve sliced in half and spread with a thick layer of salted butter, known as 'Pão de Deus com manteiga'. Pair with a 'Meia de Leite' (Portuguese latte) or a strong espresso (Bica) for a traditional breakfast. Transform it into a sandwich by adding a slice of Fiambre (Portuguese ham) and Queijo (cheese) for a sweet-and-savory lunch. Enjoy slightly warmed in the oven to revive the softness of the dough and the aroma of the coconut. Serve as a mid-afternoon snack (lanche) with a glass of cold milk for children.