Mini braided Brazilian Rolls aka “Rosquinhas Trançadas”

We eat these up in Brazil and line up in front of the “Padarias” or local bakeries to get a bag full of them each afternoon to enjoy with the afternoon coffee. Brazilians have morning and afternoon coffee and it’s always a “thing” that everyone stops to do. It usually has something sweet such as this involved in the “ritual” and my cousin was sweet enough to share her recipe, so here it goes.

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Mini braided Brazilian Rolls aka “Rosquinhas Trançadas”

WHAT

50 mg baker’s yeast 

1 tbsp salt 

3 tbsp sugar 

500 grams all-purpose flour or bread flour (unbleached) 

300 ml warm water (or warm milk) 

1/2 cup olive oil 

HOW

In a bowl mix the yeast, salt and sugar. If your yeast is in tablet form, after mixing it will become liquid which is fine. 

Pour the water and EVOO to dry ingredients and mix.  Allow it to sit for a few minutes to “aerate”.  Slowly add flour and mix with your hands, forming a ball until you can knead on a lightly floured counter.  

Knead well. The dough will be fluffy and smooth (after rising, it will become almost elastic) 

Let the dough rest from 30 minutes to 1 hour. 

Tip: inside a oven because is silent quiet and warm and this, in my opinion makes the dough rise better; If the air in the house is really dry you may put a little more water on it (like two tablespoons) so it’s not too dry. 

After dough rises, divide into small portions. Open each little ball with the bakers roll, cut into triangles and use whatever filling you like, or leave as is. You can also bake the entire dough in braid shape. 

Bake at 350F for about 25-30 minutos until lightly browned. If you want to go the Brazilian way all the way, when fully baked, pour condensed milk and coconut milk over the top and sprinkle coconut flakes…because, that’s what Brazilians do! Haha. 

Recipe and photo provided by my cousin Talita Alkmim.

Enjoy!