Portuguese Sweet Bread
Portuguese Sweet Bread is a traditional enriched loaf with a soft, fluffy texture and a delicate sweetness.Made with flour, milk, eggs, butter, sugar, and yeast.Features a tender, pillowy interior and a golden, glossy crust.Offers a lightly sweet flavor that pairs beautifully with coffee or tea.Can be shaped into a round loaf, braided loaf, or individual rolls.Perfect for breakfast, holidays, afternoon snacks, and family celebrations.Delicious served fresh, toasted, or spread with butter and jam.
Ingredients
For the Bread Dough
- 4 cups (500 g) all-purpose flour, plus a little extra for kneading
- 2¼ teaspoons (7 g) active dry yeast
- ¾ cup (180 ml) warm milk
- ½ cup (100 g) granulated sugar
- 3 large eggs, at room temperature
- ¼ cup (57 g) unsalted butter, softened
- ½ teaspoon salt
- 1 teaspoon finely grated lemon zest, optional
For the Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
- Pour the warm milk into a small bowl. The milk should feel comfortably warm, not hot. Stir in a teaspoon of the measured sugar and the active dry yeast.Allow the mixture to stand for 5–10 minutes until foamy. If it does not foam, the yeast may be inactive or the milk may have been too hot or too cold.
- In a large mixing bowl, combine the flour, remaining sugar, and salt. Whisk briefly to distribute the ingredients evenly.This step helps the dough develop a consistent texture and ensures that the salt and sugar are spread throughout the flour.
- Add the yeast mixture, eggs, vanilla extract, and lemon zest, if using. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a rough dough forms.The dough may initially feel sticky, which is normal for an enriched sweet bread.
- Add the softened butter a little at a time, mixing after each addition until incorporated.Continue kneading for approximately 8–12 minutes by hand or 6–8 minutes in a stand mixer on low to medium-low speed. The dough should become smoother, elastic, and slightly tacky. Add extra flour sparingly if needed.
- Shape the dough into a ball and place it in a lightly greased bowl. Turn it once to coat the surface, then cover with a clean kitchen towel or plastic wrap.Leave it in a warm, draft-free place for approximately 1–1½ hours, or until doubled in size. Rising time depends on the temperature of your kitchen.
- Gently press the dough to release excess gas. Shape it into a smooth round loaf and place it on a parchment-lined baking tray, or transfer it to a greased loaf pan.For a traditional presentation, you can divide the dough into three equal portions, roll them into ropes, and braid them together. Pinch the ends securely underneath
- Cover the shaped dough loosely and let it rise for another 30–45 minutes, until noticeably puffy.Avoid letting it rise excessively, as overproofed dough may collapse or bake with a weaker structure.
- Preheat the oven to 350°F (175°C). Whisk the egg and tablespoon of milk together in a small bowl.Gently brush the surface of the risen dough with the egg wash. This gives the bread its characteristic shiny, golden-brown crust.
- Bake the loaf for approximately 25–35 minutes, depending on its size and shape. The bread should be golden brown on top and cooked through in the center.If the crust browns too quickly, loosely cover the loaf with aluminum foil during the final part of baking. For a large loaf, check that the center is fully baked rather than relying on color alone.
- Remove the bread from the oven and let it rest for about 10 minutes before transferring it to a wire rack.For extra softness and a delicate buttery finish, brush the warm crust with a little melted butter. Allow the loaf to cool before slicing so the crumb can set properly.Serve thick slices plain, with butter, or with your favorite jam. Portuguese Sweet Bread is also delicious lightly toasted for breakfast
Notes
- Use room-temperature eggs: They blend more easily into the enriched dough.
- Check the yeast: Fresh, active yeast is essential for a light and fluffy loaf.
- Avoid hot milk: Excessively hot milk can damage the yeast and prevent the dough from rising.
- Expect a slightly sticky dough: Enriched dough is naturally softer than many basic bread doughs.
- Add flour sparingly: Too much extra flour can make the finished bread dry and dense.
- Allow sufficient rising time: Follow the dough's appearance rather than relying entirely on the clock.
- Apply egg wash gently: Brushing too aggressively can deflate the risen loaf.
- Cool before slicing: Cutting the bread while it is very hot can compress its soft interior.