Pão de Coco Tradicional do Ceará para a Páscoa

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Esponja: Em uma tigela, misture 50 g de farinha de trigo com 3 g de fermento e 50 g de água. Cubra e deixe descansar por 30 a 60 minutos até dobrar de volume.

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Massa: Em uma batedeira, adicione 250 g de farinha, 6 g de sal e 12 g de açúcar. Misture os secos e acrescente a esponja, 1 ovo e 75 g de leite. Misture em velocidade baixa por 10 minutos.

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Acrescente 40 g de manteiga amolecida e misture até incorporar. Por fim, adicione 60 g de coco ralado, misture por 1-2 minutos e modele uma bola.

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Cubra a tigela com plástico filme e leve à geladeira por 30 minutos.

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