Best Portuguese Sweet Bread Recipes

PORTUGUESE SWEET BREAD I

Steps:

• Add ingredients in order suggested by your manufacturer.
• Select "sweet bread" setting.

PORTUGUESE SWEET BREAD (MASSA SOVADA)

Steps:

• 1. Dissolve yeast in water and let rise to double in size.
• 2. Mix together flour and salt in a large mixing bowl. In a small saucepan, melt butter and shortening in milk over medium heat and cool to lukewarm. Beat eggs and sugar together.
• 3. Mix all ingredients together and knead until dough lifts neatly from bowl. Let rise, usually six to eight hours.
• 4. Punch down, deflating the dough. Form individual breads and put in buttered and floured pans (most any shape or size will do). The dough should fill only half the pan. Let rise again until dough doubles in size, filling the pan.
• 5. Brush top of dough with beaten egg.
• 6. Bake at 325 degrees for 30 to 40 minutes (adjust longer cook time for larger loaves). The bread should be golden brown.

PORTUGUESE SWEET BREAD - PAO DOCE

Steps:

• Dissolve yeast in warm water in a large bowl.
• Stir in milk, 3/4 cup sugar, 3 eggs, salt, margarine or butter, and 3 cups of flour.
• Beat until smooth.
• Stir in enough of the remaining flour to make the dough easy to handle.
• Knead dough on a lightly floured surface until smooth and elastic - about 5 minutes.
• Place in a greased bowl and let rise in a warm place until it is double in size - about 1 to 1 1/2 hours.
• Punch down dough and divide in half.
• Shape each half into a round slightly flat loaf.
• Place each loaf into a well greased round 9" x 1 1/2" pan.
• Cover and let rise until double (a/b an hour).
• Heat oven to 350°F.
• Beat 1 egg and brush over tops of loaves.
• Sprinkle with 1 teaspoon of sugar.
• Bake until loaves are golden brown, about 35-45 minutes.

PORTUGUESE SWEET BREAD FOR THE BREAD MACHINE

Steps:

• Add ingredients in order given.
• Bake on "sweet bread" setting.

BREAD MACHINE PORTUGUESE SWEET BREAD

Steps:

• Place all ingredients in machine in order according to your machine's instructions.
• Press the sweet bread indicator, if applicable or regular setting.

PORTUGUESE SWEET BREAD - PãO DOCE (MASSA SOVADA)

Steps:

• 1. Heat milk, but do not scald. Remove from heat and stir in butter until melted. Stir in the sugar and salt. Set aside to allow milk to cool.
• 2. Meanwhile, make yeast starter by mixing the packages of yeast with the warm water and sugar. Stir yeast until dissolved and let it rest until you see bubbles activating.
• 3. Beat 4 eggs for a few minutes, then add beaten eggs to the milk in a large mixing bowl. Add the yeast mixture to the milk along with the whiskey or lemon zest (if using), and beat for 2 minutes.
• 4. Begin adding the flour, 1 cup at a time, until it's all incorporated. Use your dough hooks or your hands to knead for about 10 minutes. The batter should be very silky and smooth but not sticky. Add more flour if you find the dough sticky.
• 5. Remove dough from mixer, place on a floured surface and knead for about 5 minutes until it is smooth and soft. Place the dough into a large floured bowl and cover with plastic wrap and a warm towel. Let it rise in a warm place for 2 to 3 hours or until doubled.
• 6. After the dough has doubled, punch it down (to deflate its volume). Divide dough in half, and place both halves on a floured surface. Form dough into two round loaves, and place loaves on a large greased baking sheet (or two smaller baking sheets). Or form dough into about 24 rolls, and place rolls about 1 inch apart in a lightly greased baking pan. Set baking pan(s) aside to let the dough rise for another hour (or place in a slightly warm oven for about 20 minutes or until almost double).
• 7. Preheat oven to 325°F.
• 8. Beat one egg with 1 Tbsp milk. Brush tops of the bread with the egg wash, and bake for 30 minutes. After 30 minutes, reduce oven temperature to 300°F, and bake another 30 minutes or until the bread has a golden caramel color. NOTE: rolls bake in less time, approximately 45 minutes.)

PORTUGUESE SWEET BREAD II

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start.
• To bake bread in oven: select Dough cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

MASSA SOVADA - PORTUGUESE SWEET BREAD

Steps:

• In a small bowl dissolve yeast in warm water and allow to proof, about 10 minutes.
• Scald milk and stir in sugar, butter and salt. Stir until butter is melted.
• Combine cinnamon and flour.
• Add half the flour to the milk and mix until smooth.
• Beat 3 eggs and add them and the yeast to the mixture. Continue adding flour to make a soft dough.
• Turn out onto a lightly floured surface and knead until smooth and satiny, about 15 minutes.
• Knead raisins in at this point, if using.
• Shape into a ball and place into a well buttered bowl, turning to cover, and allow to rise until doubled in bulk, 2 1/2 - 3 hours.
• Punch dough down and divide in half.
• Place in two greased loaf pans and allow to rise until doubled in bulk, 1 1/2 - 2 hours.
• Preheat oven to 350 degrees.
• Beat remaining egg. Brush tops of loaves with egg.
• Bake for 20 - 30 minutes or until golden and hollow sounding when thumped on the bottom.
• Cool on wire racks.

MASSA SOVADA (PORTUGUESE SWEET BREAD)

Steps:

• Scald the milk by bringing it to nearly a boil.
• Add the sugar, butter, and salt. Stir until the butter melts and the sugar dissolves.
• Set aside and allow to cool.
• Proof the yeast in the warm water. Add to the milk mixture and transfer to a large bowl.
• Beat in the eggs.
• Add the mace and lemon extract.
• Slowly stir in 5-6 cups flour. The dough should be firm and only a little sticky.
• Knead on a floured surface (or with the dough hook on a stand mixer) until smooth and elastic.
• Put in a greased bowl, covered with wax paper or a clean cloth. Place in a cool place and allow to double slowly, about 3-4 hours.
• Punch, recover, and allow to rise another 1 1/2-2 hours.
• Punch down again and divide into 2 equal portions. Put in greased pans, cover, and allow to rise one more time for about 1 hour or until doubled.
• Preheat the oven to 400°F Bake for 10 minutes, then reduce heat to 375°F and bake until golden brown and the bread sounds hollow when tapped (35-40 minutes).
• Cool on rack.

PORTUGUESE SWEET BREAD III

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a medium bowl, beat 6 eggs and the sugar together until light and fluffy. Sift the flour and salt into a large bowl. Stir in the dissolved yeast, the egg and sugar mixture and the cooled, melted butter. Slowly add the milk to the flour mixture until the dough is of working consistency. Turn dough out onto a lightly floured surface. Knead until the dough is soft and elastic, about 15 minutes. Place into a well oiled bowl, and cover with a damp cloth. Set aside to rise overnight.
• The next morning, preheat oven to 400 degrees F (205 degrees C). Grease two 10 inch round cake pans. Divide dough in half, shape into round loaves, and place into prepared pans. Brush the tops with beaten egg.
• Bake at 400 degrees F (200 degrees C) for 15 minutes, then lower temperature to 350 degrees F (175 degrees C) and bake for another 40 minutes, or until the top is golden brown and the loaves sound hollow when tapped on the bottom.

PORTUGUESE SWEET BREAD IV

Steps:

• Warm the milk in a small saucepan until it bubbles. Mix in the butter and shortening; stir until melted. Place sugar in a very large bowl, pour milk over sugar and stir until sugar dissolves. Let cool until lukewarm. In a small bowl, stir yeast into warm water.
• Stir 12 eggs and yeast mixture into milk and sugar; beat well. Pour all of the flour into the milk/eggs/sugar mixture; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate dough and let rise again until doubled, about 45 minutes.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, beat together 1 egg and 2 tablespoons water and brush on the risen loaves. Bake in preheated oven for 25 to 30 minutes, or until bottom of loaves sound hollow when tapped.

PAO DOCE (PORTUGUESE SWEET BREAD)

Steps:

• Boil potato until soft. Save 1/4 cup of the water the potato was boiled in and cool to lukewarm.
• Mash potato and measure out 1/2 cup.
• Add 2 Tbsp sugar and the yeast to the lukewarm potato water, stir to dissolve. Stir in mashed potato and set mixture aside to double in bulk.
• Scald milk, add salt and cool to lukewarm.
• Melt butter and cool.
• In large warm mixing bowl (rinse with hot water and dry before using), beat eggs.
• Remove 1 Tbsp of eggs to use for brushing tops of loaves.
• Gradually beat in sugar, then melted butter.
• Combine egg and yeast mixtures.
• Blend thoroughly.
• Add 1 1/3 cups of the flour and 1/4 cup milk.
• Beat until completely mixed.
• Add another 1 1/3 cups flour and beat till blended.
• (All ingredients should be in your dough now except for the last of the flour you will be kneading with.) Turn out the dough on floured board.
• Add last 1 1/3 cups flour* and knead dough till smooth and elastic, 75 to 100 times.
• Make a ball of dough, place in an oiled bowl, cover with damp cloth, and let rise in warm place. When double in bulk, punch down, divide dough into 2 round balls and place on 2 oiled pie pans or in oiled bread pans.
• Allow it to double in bulk (about 1 hour). Preheat oven to 350 degrees.
• Brush loaves with beaten eggs.
• Bake for 35-45 minutes or until brown and done. They may be frozen.
• * Additional flour may have to be added to make a soft dough.
• Dough should be smooth not sticky after kneading is complete. - - - - - - - - - - - - - - - - - -

EMERIL LAGASSE'S PORTUGUESE SWEET BREAD

Steps:

• Combine the milk, salt and lard in a saucepan and bring to a boil. Set aside.
• In a small bowl combine the yeast, 1 cup of the flour, and 1/2 cup warm water and set aside.
• In a large bowl, with a whisk, combine the eggs, sugar and lemon zest and mix thoroughly.
• Add the milk mixture, yeast mixture and remaining flour and thoroughly combine.
• Set aside to rise, kneading 6 times every half hour.
• The bread will take 6 hours to rise.
• Prepare 5 round loaf pans with butter or lard.
• Divide the batter among the pans - each pan should be half full.
• Press the dough evenly in the pan and let it rise again until it reaches the top of the pan.
• Preheat the oven to 350 degrees F.
• Brush the loaves with beaten egg.
• Bake for about 1 hour, until golden brown.

PORTUGUESE SWEET BREAD

Steps:

• To make the sponge, stir together flour, sugar, and yeast in a small bowl. Add the water and stir until all ingredients are hydrated and make a smooth batter. Cover with plastic wrap and ferment at room temperature for 60-90 minutes, or until the sponge gets foamy and seems on the verge of collapse.
• To make the dough, combine the sugar, salt, powdered milk, butter, and shortening in a 4-quart mixing bowl (or the bowl of an electric mixer, which is what I use). Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs and the extracts. Knead by hand (or switch to the dough hook) and mix in the sponge and flour (I wait to change out the attachments until most of the ingredients are mixed, as it seems I have a problem getting the dough to grab onto the hook if I switch too early). Add the water, as needed, to make a very soft dough (more than likely you will not need the full amount of water, but it can vary due to factors such as the moisture content and protein percentage of your flour). The finished dough should be very supple and soft, easy to knead, and not wet or sticky. To achieve this will take 10-12 minutes with the mixer and close to 15 minutes by hand, as dough with high amounts of fat and sugar usually takes longer to knead because the gluten requires longer to set up. The finished dough should pass the windowpane test (see note below if you are unsure what this is) and register 77F to 81°F Lightly oil a large bowl, put the dough in the bowl, rolling it around to coat with oil. Cover with plastic wrap.
• Ferment at room temperature until dough doubles in size, around 2 hours.
• Remove dough from bowl, divide in 2 equal pieces, and form each into a boule. Lightly oil two 9-inch pie pans and place a boule, seam side down, in each pan. Mist with spray oil and loosely cover with plastic wrap.
• Proof at room temerature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size. (If you want to bake only 1 of the loaves, you can retard the second in the refrigerator for 1 day, but it will take 4 to 5 hours to proof after it come out of the refrigerator.).
• Very gently brush the loaves with the egg wash. Preheat the oven to 350F with the oven rack on the middle shelf.
• Bake the loaves for 50 to 60 minutes, or until they register 190F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. The dough will brown rather quickly (please see intro), long before it is done. When done, the loaves will be a rich mahogany brown.
• Remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving.
• *Windowpane Test: Cut off a small piece of dough and gently stretch, pulling and turning it to see if it will hold a paper-thin, translucent membrane. It it falls apart before it make this windowpane, continue to knead for another minute or two and test again.

PORTUGUESE SWEET BREAD (PAO DOCE) RECIPE - (5/5)

Steps:

• Procedure: Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled. Scald milk; add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; gradually beat in the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough. Place on lightly floured board and knead int remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning in grease top. Cover; let rise until doubled. Grease four 9 X 5 X 3-inch loaf pans. On a lightly floured board, divide dough into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. Preheat electric oven to 325 degrees F. Bake for 45 minutes or until done.

PAO DOCE - PORTUGUESE SWEET BREAD

Steps:

• 1. Dissolve yeast in potato water. Stir in 3 Tbsp sugar, potatoes and ginger. Cover, let rise till it doubles in size.
• 2. Scald milk, add salt and cool to lukewarm.
• 3. In a small mixing bowl, use a mixer to beat eggs, gradually beat in 1 3/4 cup of sugar. Stir into yeast mixture.
• 4. Add butter and mix well. Stir in 2 cups of flour, then milk. Add 2 more cups of flour, beat for 5 minutes. Stir in enough flour to make a stiff dough.
• 5. Place on lightly floured surface, knead the remaining flour until the dough is smooth and elastic, about 8 to 10 minutes
• 6. Place in greased bowl, cover and let rise till double it's size.
• 7. Grease 4 - 9 x 5 x 3 loaf pans.
• 8. On a lightly flour surface divide the dough into 4 equal parts. Shape each dough into the loaf pans. Cover, let rise till doubled.
• 9. Preheat electric oven to 325 degrees. Bake for 45 minutes or until done.

JENNIFER'S PORTUGUESE SWEET BREAD

Steps:

• Add ingredients in order suggested by your manufacturer.
• Select "sweet bread" setting.

FOLAR DA PASCOA (PORTUGUESE EASTER SWEET BREAD)

Steps:

• 1. In a large mixing bowl combine 1 cup of your flour, salt, sugar and yeast together with fingers, set aside.
• 2. In a medium sauce pan heat milk along with the 3 tablespoons of butter. Heat to 110'F, no higher!
• 3. Slowly pour milk into flour mixture. Stir with fingers to completely combine. Let stand for 10 minutes.
• 4. Add remaining flour, eggs and egg yolks to mixing bowl. Combine with hands, mixing for 6-7 minutes until the dough is well mixed and elastic-like. Turn the dough into a tight ball. Side note: Add a tablespoon of flour at a time if needed to get the dough where it needs to be. Do not exceed an extra 1/2 cup however.
• 5. Turn dough out into a large mixing bowl, greased with extra virgin olive oil. Turn dough around in bowl until the dough ball is coated in oil. Cover with a dish cloth and let rise for 1 hour.
• 6. After dough rises, punch it down and turn out onto a floured board or counter-top. Divide dough into two even balls. Cover and let rise for 15 minutes.
• 7. Roll each dough ball into 24 inch ropes. Cut the last 4 inches of each rope off and set aside.
• 8. Twist the 20 inch dough ropes around each other into a simple braid.
• 9. Form the twisted braid into a ring and press to connect the ring at the seem.
• 10. Slip 6 of the brown eggs between the folds and put the 7th in the center of the dough ring.
• 11. Take the two 4 inch dough strips and form a cross over the center egg. I try and use the cross to conceal the seam in the ring.
• 12. Carefully move the dough ring over to a greased baking sheet and let rise a 3rd time covered for another hour.
• 13. Preheat an oven to 350'F Brush egg wash over dough ring and bake for 50 minutes or until golden brown.

PORTUGUESE SWEET BREAD

Steps:

• 1. Add ingredients in order suggested by your bread machine manufacturer
• 2. Select "Sweet Bread" setting
• 3. PERSONAL NOTE :::::I use the light setting for my crust...

CINNIMON PORTUGUESE SWEET BREAD

Steps:

• 1. Add butter and milk warm to 110 degrees( as with any recipe or directions read the entire list first)
• 2. Add all the rest of ingredients in a mixing bowl with a hook adapter, or bread hook
• 3. One thing I did not add to ingredients is flour, it varies, I usually start with about 7 cups, mix until fully incorporated, add flour as needed until it just comes off the side of the bowl. Turn onto floured surface and need till smooth (you will get it after a few tries, if tour not familiar with bread dough. I usually weigh it and divide in three equal parts, caver with towel and let rise until it doubles.
• 4. Mix the sugar and cinnamon together, working with the last three ingredients.
• 5. One at a time, take each dough ball and flatten, rub with softened butter sprinkle with cin-sugar mixture, roll up tightly and place in bread pan, do this to all 3. make 3 light slices on top of each, brush with an egg water mixture, place towel over and lit rise, at least double.
• 6. Preheat oven to 400, place bread in middle rack and bake for 22 minutes, ovens do vary but this timing should work for all ovens, if using a convection oven bake at 350 for twenty minutes. Let cool in pan for twenty minutes. awesome for French toast, and great just toasted with butter. hope you all enjoy.