Portuguese Sweet Bread (Pão Doce)

A slightly sweet, soft, and fluffy bread perfect for breakfast, sandwiches, or simply enjoying on its own.

Prep Time

30 minutes

Total Time

3 hours 30 minutes (including proofing time)

Calories

319 kcal

Difficulty

Medium

Equipment

6 items

Cost

£0.30/serving

Meal Type:

Breakfast•Lunch•Bread

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Light & Fresh•Healthy•Warming

Ingredients

Servings

4cupsall-purpose flour, plus more for dusting(500g)

£0.60

0.3cupgranulated sugar(50g)

£0.10

21/4 teaspoons active dry yeast(7g)

£0.25

0.5teaspoonsalt

£0.01

0.5cupwhole milk, lukewarm(120ml)

£0.15

0.3cupwater, lukewarm(60ml)

4largeeggs, lightly beaten

£1.20

6tablespoonsunsalted butter, softened(85g)

£0.75

1egg, beaten(for egg wash)

£0.30

Optional: Sesame seeds for topping

£0.20

Total Cost

£3.56

£0.30 per serving

Instructions

1.
In a large bowl or the bowl of a stand mixer, combine 1 cup of flour, sugar, yeast, and salt.
2.
In a separate bowl, whisk together the lukewarm milk, lukewarm water, and beaten eggs.
3.
Pour the wet ingredients into the dry ingredients and mix until just combined. If using a stand mixer, use the dough hook attachment.
4.
Gradually add the remaining 3 cups of flour, mixing until a shaggy dough forms. If using a stand mixer, knead on low speed for 5 minutes. If mixing by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
5.
Add the softened butter, one tablespoon at a time, kneading until each addition is fully incorporated and the dough is smooth and elastic. This may take a few minutes.
6.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1.5 - 2 hours, or until doubled in size.
7.
Punch down the dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces.
8.
Shape each piece into a smooth ball. Place the balls on a baking sheet lined with parchment paper, leaving some space between each ball.
9.
Cover the baking sheet with plastic wrap and let the dough rise for another 30-45 minutes, or until puffed up.
10.
Preheat oven to 350°F (175°C).
11.
Brush the tops of the rolls with the beaten egg wash and sprinkle with sesame seeds, if desired.
12.
Bake for 30-35 minutes, or until the rolls are golden brown. If the tops are browning too quickly, tent with foil.
13.
Let the rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (250g)

319 kcal / 1334 kJ

Carbs

48g

18% of RDA

Fat

11g

16% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

17 g

19% of RDA

Sodium

223 mg

10% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Make sure the milk and water are lukewarm, not hot, to avoid killing the yeast.

The dough will be slightly sticky, but avoid adding too much extra flour, as this can make the bread dense.

If you don't have a stand mixer, you can knead the dough entirely by hand.

For a richer flavor, you can substitute some of the milk with cream.

The bread is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

Cooking Equipment

Stand mixer (optional)

Large mixing bowl

Measuring cups and spoons

Baking sheet

Parchment paper

Wire rack

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...