Name: Portuguese Sweet Bread [Pão Doce Português]
Prep time: 15 min
Cook time: 30 min
Total time: 225 min
Ingredients: 1 cup warm water (just under 50℃ or 120℉); 14 g active dry yeast; 15 g sugar (for the starter); 285 g sugar; 115 g unsalted butter (melted); 2 eggs (lightly beaten); 1 tsp. salt; 360 g all-purpose flour; 120 g all-purpose flour (for the finish); 30 g all-purpose flour (for the table); 1 tsp. vegetable oil (for the bowl); 1 egg; 1 Tbsp. water; 2 tsp. warm water (optional); 1 tsp. sugar (optional)

Portuguese Sweet Bread [Pão Doce Português]

By Denis Elas The Chef

Print Recipe

Portuguese Sweet Bread is a traditional, soft, sweet, and slightly enriched bread perfect as a treat rooted in centuries of Portuguese baking.

Recipe dedicated to:My cooking learning journey

4 from 5 votes

Instructions

The Preparation

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Gather the ingredients. Heat 1 cup warm water in a microwave safe bowl. Check the temperature for it to be just under 50℃ or 120℉. Melt 115 g unsalted butter in a microwave safe bowl.

The Dough

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In a large mixing bowl, put the 1 cup warm water and stir in the 14 g active dry yeast and 15 g sugar with a wooden spoon. Wait for the yeast to feed and let it sit until bubbly, about 5-10 minutes.
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Then, add the remaining 285 g sugar, the melted 115 g unsalted butter, 2 eggs and 1 tsp. salt. Stir until it is fully mixed together.
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Gradually stir in 360 g all-purpose flour. Beat vigorously with the spoon for several minutes until the dough becomes quite elastic (if you lift a spoonful of dough up from the bowl it should stretch for about 1 foot).
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Stir in another 120 g all-purpose flour to make a thick dough.
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Sprinkle the remaining 30 g all-purpose flour on your work surface and scrape the dough onto it. Knead about 5 minutes to incorporate the flour and to make a very smooth, soft, but supple dough that may be only slightly sticky. Wash and dry the bowl you used and rub it with 1 tsp. vegetable oil. Shape the dough into a ball and place it in the bowl. Turn to coat all surfaces with the oil.
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Cover the bowl tightly with plastic wrap and let the dough rise at room temperature until almost tripled in size, about 2 hours.

The Baking

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Place the dough onto your work surface and pat it gently to deflate it. Don’t punch it. Divide the dough in half.
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Roll one piece of dough into a “snake” and pinch off 8 equal pieces. Shape into round balls and arrange in an ungreased 9-inch round pie tin. Repeat with the remaining dough. Cover loosely with a kitchen towel and let rise at room temperature until puffy and light and doubled in size, about 1 hour. Preheat the over 400℉ with a rack placed in the middle.
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Mix the egg wash with 1 egg and 1 Tbsp. water. Brush with egg wash and bake in the center of a preheated 400℉ oven for about 25 to 30 minutes, until rolls are golden brown and cooked through. Bottoms of rolls should be brown.

The Serving

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Remove from the oven and immediately brush the buns with sugar water (2 tsp. warm water + 1 tsp. sugar). This step is optional and not traditional to do for Portuguese Sweet Bread, but it does leave a shiny and sweet finish which I find elevates this bread. Feel free to skip this step if looking for a more traditional recipe. Let it cool completely on a wire rack.
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Once the Portuguese Sweet Bread is cooled, you can serve it over breakfast or as a nice dessert!