Sweet Braided Rolls (Rosca Doce Trançada)
Sweet Braided Rolls (Rosca Doce Trançada)
Ingredients
For the Rolls
- 2 eggs
- 5 tablespoons granulated sugar
- 1 pinch salt
- 3 tablespoons vegetable oil
- 1 tablespoon margarine, generous
- 20 grams dry active yeast
- 2 cups warm milk, (500 ml)
- 3 1/4 cups wheat flour, approximately (800g), plus more for dusting
For the Condensed Milk Glaze (Optional)
- 1 can sweetened condensed milk
- 1 can milk, (measured using the condensed milk can)
For Topping (Optional)
- as needed powdered milk
- as needed refined sugar
Instructions
- 1
In a large mixing bowl, crack the 2 eggs. Add the 5 tablespoons of granulated sugar, the pinch of salt, 3 tablespoons of vegetable oil, and 1 generous tablespoon of margarine.
⏱️ 2 min
- 2
Using a whisk, mix these ingredients thoroughly until they form a smooth, creamy, yellowish mixture.
⏱️ 3 min
- 3
Sprinkle the 20 grams of dry active yeast into the mixture and stir to combine. Then, pour in the 2 cups (500 ml) of warm milk and mix again.
⏱️ 2 min
- 4
Begin adding the wheat flour gradually, sifting it as you add. Initially, mix with a spoon or whisk until the dough becomes too heavy.
⏱️ 5 min
- 5
Once the dough is too heavy for a spoon, switch to kneading by hand. Continuously add flour as needed, kneading for approximately 10 minutes, until the dough is smooth, elastic, and no longer sticky to the hands.
⏱️ 10 min
- 6
Lightly oil the surface of the dough, cover the bowl with plastic wrap, and let it rest in a warm place for 30 minutes for the first rise.
⏱️ 30 min
- 7
After the first rise, punch down the dough to release the air. Divide the dough into equal portions, then roll each portion into long ropes. Braid three ropes together to form each roll. Repeat with the remaining dough.
⏱️ 10 min
- 8
Place the braided rolls on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for 45 minutes to 1 hour, or until doubled in size.
⏱️ 60 min
- 9
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 10
Bake the rolls for 20-25 minutes, or until golden brown. If making the condensed milk glaze, prepare it while the rolls are baking.
⏱️ 25 min•🌡️ 350
- 11
To make the optional condensed milk glaze: In a small saucepan, combine the sweetened condensed milk and the regular milk. Heat over medium-low heat, stirring constantly, until the mixture thickens slightly. Do not boil.
⏱️ 5 min
- 12
Once the rolls are out of the oven, brush them immediately with the condensed milk glaze (if using). Sprinkle with powdered milk or refined sugar as desired for topping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Braided Rolls (Rosca Doce Trançada)
For the Rolls
- 2 eggs
- 5 tablespoons granulated sugar
- 1 pinch salt
- 3 tablespoons vegetable oil
- 1 tablespoon margarine, generous
- 20 grams dry active yeast
- 2 cups warm milk, (500 ml)
- 3 1/4 cups wheat flour, approximately (800g), plus more for dusting
For the Condensed Milk Glaze (Optional)
- 1 can sweetened condensed milk
- 1 can milk, (measured using the condensed milk can)
For Topping (Optional)
- as needed powdered milk
- as needed refined sugar
Instructions
- 1
In a large mixing bowl, crack the 2 eggs. Add the 5 tablespoons of granulated sugar, the pinch of salt, 3 tablespoons of vegetable oil, and 1 generous tablespoon of margarine.
⏱️ 2 min - 2
Using a whisk, mix these ingredients thoroughly until they form a smooth, creamy, yellowish mixture.
⏱️ 3 min - 3
Sprinkle the 20 grams of dry active yeast into the mixture and stir to combine. Then, pour in the 2 cups (500 ml) of warm milk and mix again.
⏱️ 2 min - 4
Begin adding the wheat flour gradually, sifting it as you add. Initially, mix with a spoon or whisk until the dough becomes too heavy.
⏱️ 5 min - 5
Once the dough is too heavy for a spoon, switch to kneading by hand. Continuously add flour as needed, kneading for approximately 10 minutes, until the dough is smooth, elastic, and no longer sticky to the hands.
⏱️ 10 min - 6
Lightly oil the surface of the dough, cover the bowl with plastic wrap, and let it rest in a warm place for 30 minutes for the first rise.
⏱️ 30 min - 7
After the first rise, punch down the dough to release the air. Divide the dough into equal portions, then roll each portion into long ropes. Braid three ropes together to form each roll. Repeat with the remaining dough.
⏱️ 10 min - 8
Place the braided rolls on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for 45 minutes to 1 hour, or until doubled in size.
⏱️ 60 min - 9
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 10
Bake the rolls for 20-25 minutes, or until golden brown. If making the condensed milk glaze, prepare it while the rolls are baking.
⏱️ 25 min•🌡️ 350 - 11
To make the optional condensed milk glaze: In a small saucepan, combine the sweetened condensed milk and the regular milk. Heat over medium-low heat, stirring constantly, until the mixture thickens slightly. Do not boil.
⏱️ 5 min - 12
Once the rolls are out of the oven, brush them immediately with the condensed milk glaze (if using). Sprinkle with powdered milk or refined sugar as desired for topping.
⏱️ 3 min