Pão de Deus – Portugese Sweet Buns
Pão de Deus translates to "Bread of God," and after one bite, you’ll understand why. I had it in Portugal and it was heavenly—sweet, soft, and topped with the most luscious coconut crust. Honestly... dare I say, it might be even better than a pastel de nata.
Servings servings
Ingredients
- 1 12-pack original Hawaiian rolls
- 1/2 cup finely grated coconut
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1/4 cup unsalted butter, melted
- 1/4 cup dry milk powder
- 1/4 cup cake flour
- 1 teaspoon vanilla extract
- powdered sugar, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place the whole dozen pack of Hawaiian rolls on the baking sheet, keeping them connected.
- In a bowl, whisk together the grated coconut, granulated sugar, large egg, egg yolk, melted butter, dry milk powder, cake flour, and vanilla extract until a thick, cohesive paste forms.
- Spoon the coconut topping evenly over the tops of each roll.
- Bake for 12 to 15 minutes, or until the tops are golden and lightly toasted. Do 12 minutes for more ooey gooey custard like filling and 14 to 15 minutes for more crisp.
- Remove from the oven and allow the rolls to cool for 10 minutes.
- Dust generously with powdered sugar before serving.
Notes
Q: Can I make this without Hawaiian rolls?
A: Yes! You can use any soft, slightly sweet roll like brioche or milk bread. Or, go all out and make your own dough from scratch—just shape into rolls, top with the coconut mixture, and bake as directed. Q: Can I make the coconut topping ahead of time?
A: Yes, you can prep the topping a few hours in advance and keep it in the fridge. Q: What kind of coconut should I use?
A: I used a Brazilian brand called Sococo to keep it as authentic as possible. It’s finely grated and sweetened, but not overly sweet—perfect for this recipe! Q: What if I don’t like the texture of shredded coconut?
A: Add it to a blender or food processor and pulse until it's finer! I actually prefer it this way—it creates a smoother topping that melts right into the rolls. I also noticed this is how the authentic one was in Lisbon because there was no stringy or chewy coconut texture. Q: Can I use unsweetened coconut instead?
A: Yes! Unsweetened works great, especially since the recipe already includes sugar. Q: How is Pão de Deus commonly enjoyed in Portugal?
A: It’s often eaten for breakfast or as an afternoon snack with coffee. Some people even slice them open and add butter, cheese, or deli meat for a delicious sweet-savory twist. Q: How do I store leftovers?
A: Store them in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat in a toaster oven or warm oven to refresh the texture before serving.
A: Yes! You can use any soft, slightly sweet roll like brioche or milk bread. Or, go all out and make your own dough from scratch—just shape into rolls, top with the coconut mixture, and bake as directed. Q: Can I make the coconut topping ahead of time?
A: Yes, you can prep the topping a few hours in advance and keep it in the fridge. Q: What kind of coconut should I use?
A: I used a Brazilian brand called Sococo to keep it as authentic as possible. It’s finely grated and sweetened, but not overly sweet—perfect for this recipe! Q: What if I don’t like the texture of shredded coconut?
A: Add it to a blender or food processor and pulse until it's finer! I actually prefer it this way—it creates a smoother topping that melts right into the rolls. I also noticed this is how the authentic one was in Lisbon because there was no stringy or chewy coconut texture. Q: Can I use unsweetened coconut instead?
A: Yes! Unsweetened works great, especially since the recipe already includes sugar. Q: How is Pão de Deus commonly enjoyed in Portugal?
A: It’s often eaten for breakfast or as an afternoon snack with coffee. Some people even slice them open and add butter, cheese, or deli meat for a delicious sweet-savory twist. Q: How do I store leftovers?
A: Store them in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat in a toaster oven or warm oven to refresh the texture before serving.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!