Portuguese Sweet Bread, or Pao Doce, is a beloved treat known for its incredibly soft, pillowy crumb and rich, buttery flavor. This enriched dough uses eggs, butter, and sugar to create a tender texture that melts in your mouth. The golden-brown crust, achieved through an egg wash and coarse sugar topping, offers a delightful contrast to the fluffy interior. Perfect for breakfast, brunch, or a sweet afternoon snack, these rolls pair beautifully with coffee or tea. Whether shaped into braids or coiled loaves, they bring a taste of tradition to your kitchen. This recipe captures the authentic essence of this international favorite, making it a memorable addition to any gathering.
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Portuguese Sweet Bread (Pao Doce [Part 1]
Description
Portuguese Sweet Bread, or Pao Doce, is a beloved treat known for its incredibly soft, pillowy crumb and rich, buttery flavor. This enriched dough uses eggs, butter, and sugar to create a tender texture that melts in your mouth. The golden-brown crust, achieved through an egg wash and coarse sugar topping, offers a delightful contrast to the fluffy interior. Perfect for breakfast, brunch, or a sweet afternoon snack, these rolls pair beautifully with coffee or tea. Whether shaped into braids or coiled loaves, they bring a taste of tradition to your kitchen. This recipe captures the authentic essence of this international favorite, making it a memorable addition to any gathering.Ingredients
Directions
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Dissolve yeast in 1/4 cup of the warm water in a large mixing bowl.
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Sprinkle 1 tsp of the sugar on top and let stand until bubbly, about 5 minutes.
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Stir in the remaining water, remaining sugar, dry milk, and 2 1/2 cups of the flour.
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Beat on medium speed for 2 minutes.
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Reduce mixer speed to slow and add salt, eggs, and softened butter.
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Blend well until combined.
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Add the remainder of the flour a little at a time.
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When dough begins to get stiff for beaters, change to dough hook.
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Knead until mixture forms a soft ball which gathers around dough hook and follows hook around bowl.
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If mixer doesn't have a dough hook, mix by hand with a spoon, adding flour in a circle around the bowl.
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Knead dough on slow speed for 5 minutes or 8 - 10 minutes by hand.
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Put dough in a greased bowl, turning to grease top.
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Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 - 2 hours.
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Punch down dough and divide into halves.
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For Caracois: Use half of the dough, roll into a rope about 25 x 1 1/2 inches.
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Twist rope and coil into a greased round layer pan to form a snail shape.
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For Tranca: Work 1/4 cup dried currants into the other half of the dough.
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Cover with towel and let rest 30 minutes.
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Divide dough into 3 equal parts, roll each into a 14 inch rope.
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Lay ropes side by side on a greased baking sheet.
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Starting in the middle and working out to each end, weave into a thick braid.
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Pinch ends together and turn under slightly.
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Cover and let rise until doubled, 45 minutes to 1 hour.
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Heat oven to 350 degrees.
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Brush top with beaten egg and sprinkle with coarse sugar.
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Bake until golden brown, 35 to 40 minutes.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 318.8kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 529.5mg23%
- Total Carbohydrate 64.4g22%
- Dietary Fiber 6.0g24%
- Sugars 0.4g
- Protein 10.0g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
