Pao Doce Portuguese Sweet Bread
Discover the irresistible charm of *PĆ£o Doce*, traditional Portuguese Sweet Bread, a beautifully golden loaf with a tender, pillowy texture and subtle hints of lemon and vanilla. This classic recipe is enriched with whole milk, eggs, and butter, creating a rich, slightly sweet flavor that pairs perfectly with coffee or tea. Featuring a touch of lemon zest for brightness and a shiny egg wash for an irresistible finish, this bread is perfect for breakfast, dessert, or a special holiday table. Made from simple pantry staples and brought to life with traditional kneading and proofing techniques, this aromatic loaf will fill your kitchen with warmth and nostalgia. Whether served plain, slathered with butter, or as a base for toast, this authentic Portuguese treat is a must-try for lovers of homemade bread.
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Recipe Information
Ingredients
- 240 ml Whole milk
- 100 g Granulated sugar
- 1 packet (7g) Active dry yeast
- 60 g Unsalted butter, melted
- 1 tsp Salt
- 3 large Eggs
- 500 g All-purpose flour
- 1 tsp Lemon zest
- 1 tsp Vanilla extract
- 1 large Egg (for egg wash)
- 1 tbsp Water (for egg wash)
Instructions
Warm the milk gently in a saucepan or microwave until it is lukewarm (approximately 43Ā°C). Stir in the granulated sugar and then sprinkle the yeast on top. Let it sit for 5-10 minutes until the yeast is frothy.
In a large mixing bowl, combine the melted butter, salt, and two of the eggs. Stir in the lemon zest and vanilla extract. Add the frothy yeast mixture and stir to combine.
Gradually add the flour, 1 cup at a time, mixing well after each addition. Once the dough starts to come together, transfer it to a lightly floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it doubles in size.
Once the dough has risen, punch it down to release the air. Divide it into two equal portions if you are making two loaves, or keep it whole if making one large loaf. Shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet, or use greased loaf pans.
Cover the shaped dough with a towel and let it rise again for 45 minutes to 1 hour until it is puffy.
Preheat your oven to 175Ā°C (350Ā°F).
In a small bowl, beat the remaining egg with 1 tablespoon of water to create an egg wash. Brush the top of the dough lightly but evenly with the egg wash.
Bake the bread in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
3102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 498.6 g | 181% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 114.7 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 505 mg | 39% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 1352 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
