Portuguese Sweet Bread, or “Pão Doce,” is a delightful and iconic bread from Portugal, cherished for its rich, sweet flavor and soft, fluffy texture. Originating from the Azores, this bread is a staple during festive occasions like Easter and Christmas.
Its unique sweetness, often enhanced with a hint of vanilla or lemon zest, sets it apart from other European breads. Traditionally, it’s baked in a round form, symbolizing unity and family, and is known for its slightly golden crust and tender crumb.
The making of Pão Doce is more than just a baking process; it’s a cherished ritual passed down through generations. The bread’s slightly sweet taste and brioche-like texture make it versatile for various meals, be it a delightful breakfast toast, a base for sandwiches, or simply enjoyed with a cup of coffee.
Ingredients:
- 1 cup warm milk (about 110°F)
- 2/3 cup granulated sugar
- 4 1/2 teaspoons active dry yeast
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour, plus more for kneading
- 1 teaspoon salt
- 1 beaten egg, for egg wash
Instructions:
- In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for about 10 minutes, until frothy.
- Whisk in the melted butter, eggs, lemon zest, and vanilla extract.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- Punch down the dough and form it into two round loaves. Place them on a baking sheet lined with parchment paper, cover, and let rise again for about 30 minutes.
- Preheat the oven to 350°F (175°C).
- Brush the loaves with beaten egg and bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped.
- Let the bread cool on a wire rack before slicing.
Tips:
- Ensure your milk is warm, not hot, to activate the yeast without killing it. The ideal temperature is around 110°F.
- Kneading Technique: Knead the dough until it’s smooth and elastic. This develops the gluten, giving the bread its soft texture.
- Experiment with adding a bit more lemon zest or even a touch of orange zest for a citrusy twist to your Pão Doce.
- The dough should be slightly sticky but manageable. If it’s too sticky, add flour one tablespoon at a time during kneading.
- Allow the bread to cool completely before slicing. Cutting into hot bread can cause it to be doughy or collapse.