Masa Sovada is a beloved traditional Portuguese sweet bread known for its incredibly soft, tender texture and subtle sweetness. Enriched with butter, eggs, and milk, this dough yields a loaf with a golden crust and a delicate, cake-like interior. The hint of cinnamon adds warmth without overpowering the delicate flavor. It is perfect for breakfast or brunch, especially when toasted and spread with butter or jam. While it requires some time to rise, the result is a comforting, homemade treat that brings nostalgia and joy to any table. Serve fresh from the oven or enjoy it throughout the week for a delicious snack.
Masa Sovada (Portuguese Sweetbread
Description
Masa Sovada is a beloved traditional Portuguese sweet bread known for its incredibly soft, tender texture and subtle sweetness. Enriched with butter, eggs, and milk, this dough yields a loaf with a golden crust and a delicate, cake-like interior. The hint of cinnamon adds warmth without overpowering the delicate flavor. It is perfect for breakfast or brunch, especially when toasted and spread with butter or jam. While it requires some time to rise, the result is a comforting, homemade treat that brings nostalgia and joy to any table. Serve fresh from the oven or enjoy it throughout the week for a delicious snack.Ingredients
Directions
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Preheat your oven to 350F (175C).
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In a small bowl, dissolve the yeast in the warm water. Let it sit for 5-10 minutes until foamy.
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In a separate saucepan, scald the milk until bubbles form around the edges. Remove from heat and let cool until lukewarm (about 110F/45C).
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In a large mixing bowl, combine the lukewarm milk, sugar, softened butter, and salt. Stir until the butter is melted and the sugar is dissolved.
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In another bowl, whisk together the cinnamon and flour.
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Add half of the flour mixture to the milk mixture and stir until smooth.
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Beat 3 of the eggs in a small bowl. Add the beaten eggs and the yeast mixture to the bowl with the milk and flour. Mix well.
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Gradually add the remaining flour, mixing until a soft dough forms. You may not need all the flour; add only enough to keep the dough from sticking excessively to your hands.
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Turn the dough out onto a lightly floured surface.
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Knead the dough for about 10-15 minutes, until it is smooth, elastic, and satiny.
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Place the dough in a lightly buttered large bowl, turning to coat the top with butter.
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Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm place for 2 to 3 hours, or until doubled in size.
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Punch the risen dough down to release air bubbles.
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Divide the dough in half.
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Shape each half into a round loaf and place into two greased 8-inch round baking pans.
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Cover the pans loosely and let the dough rise again in a warm place for 1.5 to 2 hours, or until doubled in size.
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Beat the remaining egg. Brush the tops of the dough loaves with the beaten egg.
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Bake in the preheated oven for 20-30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
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Remove from pans and cool completely on wire racks.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
