Portuguese Sweet Bread (Pillowy and Soft!)

Portuguese Sweet Bread, also known as Pão Doce or Massa Sovada, is a traditional bread from Portugal usually served around Christmas and Easter time, but also throughout the year as a breakfast or even dessert. It’s sweet, soft and pillowy… just perfect!

WHAT IS PORTUGUESE SWEET BREAD

Portuguese Sweet Bread, also known as Pão Doce or Massa Sovada, is a traditional bread from Portugal. According to Kona Historical Society, this delicious sweet bread recipe was populated in the US in the 19th century by Portuguese immigrant. In Portugal this bread is usually served around Christmas and Easter time, but also throughout the year as a breakfast or even dessert. It is characterized by its soft, pillowy texture and subtly sweet taste. Unlike typical bread, Portuguese Sweet Bread contains sugar, butter, and eggs, which contribute to its unique flavor and tender crumb. Often enjoyed plain or with a spread of butter or jam.

INGREDIENTS YOU’LL NEED

• Active dry yeast: This is the key leavening agent that helps the dough rise and develop its airy texture.
• Granulated sugar: Adds sweetness to the bread and also feeds the yeast during activation.
• White bread flour: Provides structure and strength to the dough, resulting in a soft and chewy texture.
• Warm water and milk: Activates the yeast and helps to create a tender crumb.
• Unsalted butter: Adds richness and flavor, resulting in a moist and delicious loaf of bread.
• Eggs: Contribute to the bread’s texture and help to bind the ingredients together.
• Salt: Enhances the overall flavor of the bread and balances out the sweetness.

HOW TO MAKE HOMEMADE PORTUGUESE SWEET BREAD

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Activate the yeast. In a small bowl, dissolve the yeast, sugar, and flour in warm water. Cover and let it sit in a warm place for about 15 minutes until frothy.

Step 2: Prepare the dough. In a large mixing bowl, combine warm milk, sugar, softened butter, eggs, and salt. Whisk well. Add the activated yeast mixture and gently whisk again. Gradually stir in the flour, about a cup at a time, until a soft dough forms and pulls away from the sides of the bowl.

Step 3: Knead the dough. Place the dough in a stand mixer with a dough hook and knead for about 8 minutes. Alternatively, knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic.

Step 4: First rise. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size. Punch down the risen dough gently. Divide into two equal portions and shape each into a thick sausage. Divide each portion into 7 equal pieces and shape into round buns. Place on greased cake tins.

Step 7: Second rise. Cover the buns and let them rise for 1 hour, or until doubled in size. Preheat your oven to 325°F (165°C) about 30 minutes before baking. Gently brush the risen loaves with egg wash for a shiny crust.

Step 10: Bake and enjoy. Bake in the preheated oven for 35-40 minutes, or until golden brown and hollow-sounding when tapped on the bottom. Enjoy this soft bread with butter, jam or on its own!

STORING AND FREEZING

To store Portuguese Sweet Bread, allow it to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. It can be stored at room temperature for up to 3 days. For longer storage, wrap it tightly with a plastic wrap and freeze the bread in a freezer-safe bag or container for up to 3 months. When ready to enjoy, simply thaw unwrapped at room temperature or warm in the oven before serving.

TOP TIPS

• Ensure that the yeast is activated properly by using warm water and sugar. The mixture should become frothy within 15 minutes.
• Use room-temperature eggs and warm milk to prevent the dough from being too cold, which can slow down the rising process.
• Knead the dough until it is smooth and elastic, which helps to develop the gluten and create a light texture.
• Allow the dough to rise in a warm place for at least 1 1/2 hours to ensure proper fermentation.
• Rub your hands with oil to help you shape the buns and prevent them from sticking to the surface.

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Homemade Portuguese Sweet Bread

Recipe by Magda Gonczaruk | Good Food Discoveries

5.0 from 2 votes

Course: Breakfast, BrunchCuisine: PortugueseDifficulty: Medium

Servings

14

servings

Prep time

2

hours 

45

minutes

Cooking time

35

minutes

Calories per serving

330

kcal

Total time

3

hours 

20

minutes

Portuguese Sweet Bread, also known as Pão Doce or Massa Sovada, is a traditional bread from Portugal. It’s usually served around Christmas and Easter time, but also throughout the year as a breakfast or even dessert. It is characterized by its soft, pillowy texture and subtly sweet taste. This recipe makes 2 loves/14 buns.

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INGREDIENTS

• STARTER:

• 2 packages (14 g) active dry yeast

• 1/4 cup (60 ml) warm water (about 110°F or 45°C)

• 1 tbsp granulated sugar

• 1 tbsp white bread flour

• DOUGH:

• 1 cup (250 ml) warm milk (about 110°F or 45°C)

• 1 cup (200 g) granulated sugar

• 1 stick (113 g) unsalted butter, softened

• 4 large eggs, room temperature

• 1/2 tsp (2.5 g) salt

• 6 cups (720g) white bread flour

• Egg wash (1 egg beaten with 1 tbsp milk)

DIRECTIONS

• ACTIVATE THE YEAST:
• In a small bowl, dissolve the yeast, sugar and flour in warm water. Cover with a kitchen towel and let it sit in a warm place for about 15 minutes until it becomes frothy.
• PREPARE THE DOUGH:
• In a large mixing bowl, combine the warm milk, sugar, softened butter, eggs, and salt. Whisk well (ingredients won’t fully incorporate).
• Add the activated yeast mixture to the bowl and whisk gently again.
• Gradually stir in the flour with a wooden spoon or spatula, about a cup at a time. Continue adding flour until a soft dough forms and pulls away from the sides of the bowl.
• KNEAD THE DOUGH:
• Place the dough into a stand mixer with a dough hook and knead for about 8 minutes. If you don’t have a stand mixer, turn the dough onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
• FIRST RISE:
• Place the dough in a large greased bowl, turning once to coat the dough with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
• Let the dough rise in a warm place for about 1 1/2 to 2 hours, or until it doubles in size.
• After the dough has risen, punch it down gently. Grease the working surface and place the dough on it (don’t use any more flour at this point).
• Divide the dough into two equal portions. Shape each portion into a thick sausage and divide into 7 equal pieces (14 pieces in total).
• Roll in a circular motion and shape each piece on a greased surface with your hands until it forms a nice, round bun. You can rub your hands with extra oil if the dough is a bit sticky.
• Place them on two greased 9-inch (23cm) round cake tins (7 buns per tin).
• SECOND RISE:
• Cover with a clean kitchen towel or plastic wrap and let them rise for 1 hour, or until they double in size again.
• About 30 minutes before baking, preheat your oven to 325°F (165°C).
• Once the loaves have risen, gently brush the tops with egg wash. This will give them a shiny, golden crust.
• BAKE:
• Place the baking tins in the preheated oven and bake for about 35-40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
• Remove the bread from the oven and let it cool on a wire rack before serving.
• Enjoy your homemade Portuguese Sweet Bread with butter, jam or on its own!

Notes

• You can easily freeze this sweet bread. Simply bake it as instructed, cool down on a wire rack, then wrap it tightly with a plastic wrap and freeze for up to 3 months.
• To store, transfer it to an airtight container and refrigerate for up to 3 days.
• The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

• Total number of serves: 14
• Calories: 330kcal
• Carbohydrates: 51.8g
• Protein: 9g
• Fat: 9.4g
• Saturated Fat: 5.1g
• Monounsaturated Fat: 2.4g
• Cholesterol: 72.2mg
• Sodium: 112.2mg
• Potassium: 46.5mg
• Fiber: 1.6g
• Sugar: 16.9g

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