Portuguese Sweet Bread
Portuguese Sweet Bread is a traditional, slightly sweet bread from Portugal.It is especially popular in the Azores, where it is known as Massa Sovada.The recipe combines flour, eggs, milk, butter, sugar, and yeast.Lemon zest adds a fresh and delicate citrus aroma.Slow rising and proper kneading create a soft, fluffy texture.Enjoy each golden slice with butter, jam, coffee, or tea.
Ingredients
For the dough
- 4 cups (500 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2¼ teaspoons (7 g) active dry yeast
- ¾ cup (180 ml) warm whole milk
- 3 large eggs
- ½ cup (115 g) unsalted butter, softened
- 1 teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
For the egg wash
- 1 egg
- 1 tablespoon milk
Instructions
- Pour the warm milk into a small bowl. Add the active dry yeast and one tablespoon of the measured sugar. Stir gently and leave for approximately 5–10 minutes until the mixture becomes foamy.Make sure the milk is warm rather than hot, as excessive heat can damage the yeast.
- In a large mixing bowl, combine the flour, remaining sugar, salt, and optional cinnamon. Mix everything thoroughly so the ingredients are evenly distributed.
- Add the eggs, activated yeast mixture, lemon zest, and vanilla extract to the flour mixture. Mix until a soft dough begins to form.
- Gradually add the softened butter, mixing a little at a time. Continue kneading until the butter is fully incorporated and the dough becomes smooth and elastic.
- Transfer the dough to a lightly floured surface. Knead for approximately 10–15 minutes by hand, or use a stand mixer with a dough hook.The dough should feel soft, slightly tacky, and stretchy. Avoid adding too much extra flour, as this can make the finished bread dense.
- Place the dough in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap.Leave it in a warm place for approximately 1½–2 hours, or until it doubles in size.
- Gently press the dough to release excess air. Shape it into a smooth round loaf and place it in a greased round baking pan or on a parchment-lined baking tray.Alternatively, divide the dough into two equal portions to make smaller loaves.
- Cover the shaped dough and allow it to rise again for approximately 45–60 minutes, until noticeably puffy.This second rise helps create the bread's soft, airy texture.
- Whisk one egg with one tablespoon of milk in a small bowl. Gently brush the mixture over the surface of the bread.Sprinkle a little granulated sugar on top if desired.
- Preheat your oven to 350°F (180°C).Bake the bread for approximately 35–40 minutes, or until the top becomes beautifully golden brown and the centre is fully cooked.If the surface browns too quickly, loosely cover it with aluminium foil during the remaining baking time.
- Remove the bread from the oven and allow it to rest in the pan for approximately 10 minutes.Transfer it to a wire rack and let it cool before slicing.
Notes
- Fresh yeast: Check that your yeast is active before preparing the dough.
- Warm milk: Use lukewarm milk to activate the yeast properly.
- Soft butter: Allow butter to soften at room temperature before mixing.
- Kneading: Proper kneading is essential for developing the gluten structure.
- Rising time: Allow enough time for both dough rises.
- Lemon zest: Fresh lemon zest provides a pleasant citrus fragrance.
- Egg wash: Brushing the dough creates a beautiful golden crust.
- Cooling: Let the bread cool before slicing to preserve its soft interior.