Soft Coconut Sweet Bread Nests

Name: Soft Coconut Sweet Bread Nests
Prep time: 120 min
Total time: 120 min
Yield: 70 servings
Cuisine: Française
Ingredients: 3 eggs; 1 pinch of salt; 8 tablespoons sugar; 3 cups warm milk; 2 level tablespoons dry bread yeast; All-purpose flour, as needed for a soft dough; Shredded coconut, for the filling; 3 tablespoons sugar, for the filling; 50 g softened margarine or butter, for the filling; 200 ml thick cream or heavy cream, for the topping; 3 tablespoons sugar, for the topping

By Marie Lefebvre · Updated October 31, 2026

These pillowy, golden sweet bread rolls are filled with shredded coconut and sugar, then drizzled with a creamy glaze straight from the oven. Perfect for breakfast, brunch, or an afternoon snack, they are surprisingly simple to make and utterly irresistible. A crowd-pleasing homemade treat that brings warmth and sweetness to any table.

Prep⏱️ 120 min

Servings👥 70 servings

Difficulty📊 Easy

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🛒 Ingredients

70 servings

3 eggs
1 pinch of salt
8 tablespoons sugar
3 cups warm milk
2 level tablespoons dry bread yeast
All-purpose flour, as needed for a soft dough
Shredded coconut, for the filling
3 tablespoons sugar, for the filling
50 g softened margarine or butter, for the filling
200 ml thick cream or heavy cream, for the topping
3 tablespoons sugar, for the topping

🛍️ Recommended tools

🍝Machine à pâtesSee on Amazon →🫕Grande casseroleSee on Amazon →🫙Passoire inoxSee on Amazon →

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Directions

1
In a large bowl, whisk together the eggs, salt, sugar, and warm milk. Add the yeast, then gradually incorporate flour, mixing and kneading until you have a smooth, soft dough.
2
Knead for about 10 minutes until the dough is smooth and slightly elastic. Cover with a clean kitchen towel and let it rest in a warm place for 30 minutes, or until doubled in size.
3
Divide the dough into 4 equal portions. On a floured surface, roll each portion into a rectangle using a rolling pin.
4
Spread softened margarine over each rectangle, scatter shredded coconut generously, and sprinkle with sugar.
5
Roll each rectangle tightly into a log, then slice into rounds approximately 3 cm thick.
6
Place the rounds flat in a greased baking pan. Cover and let rise again for 30 minutes until doubled in size.
7
Bake in a preheated oven at 180 °C (350 °F) for 20 to 25 minutes, until golden brown.
8
Remove from the oven and immediately drizzle a mixture of cream and sugar over the warm nests. Serve warm.

💡 Chef's Tip

Add a teaspoon of vanilla extract to the cream topping for extra flavor. These nests are best enjoyed warm but keep well for up to 2 days at room temperature covered with a cloth.