The best delicious Portuguese Sweet Bread (pao Doce [part 1]) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Portuguese Sweet Bread (pao Doce [part 1]) recipe today!
Hello my friends, this Portuguese Sweet Bread (pao Doce [part 1]) recipe will not disappoint, I promise! Made with simple ingredients, our Portuguese Sweet Bread (pao Doce [part 1]) is amazingly delicious, and addictive, everyone will be asking for more Portuguese Sweet Bread (pao Doce [part 1]).
What Makes This Portuguese Sweet Bread (pao Doce [part 1]) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Portuguese Sweet Bread (pao Doce [part 1]).
Ready to make this Portuguese Sweet Bread (pao Doce [part 1]) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 pk Active dry yeast
1 1/4 c Warm water (110 – 115
-degrees), divided
3/4 c Sugar, divided
1/3 c Low fat dry milk
5 1/2 To 6 cups bread flour,
-divided
1 ts Salt
3 Eggs, slightly beaten
1/2 c (1 stick) butter, room
-temperature
1 Egg for glaze
-coarsely granulated sugar
1/4 c Dried currants (optional)
Dissolve yeast in 1/4 cup of the water in large bowl of mixer. Sprinkle 1
tsp of the sugar on top and let stand until bubbly, about 5 minutes. Stir
in remaining water, sugar, dry milk and 2 1/2 cups of the flour. Beat on
medium speed 2 minutes. Reduce mixer speed to slow, and add salt, eggs and
butter. Blend well. Add remainder of flour a little at a time. When dough
begins to get stiff for beaters, change to dough hook. Enough flour is
added when mixture forms a soft ball which gathers around dough hook and
follows hook around bowl. If mixer doesn’t have a dough hook, mix by hand
with a spoon. Add flour in a circle around bowl, rather than in the middle.
Knead dough on slow speed 5 minutes or 8 – 10 minutes by hand. Put dough in
greased bowl, turning to grease top. Cover with plastic wrap and let rise
in warm place until double, 1 1/2 – 2 hours. Punch down dough, divide into
halves. CARACOIS (SMALL LOAF): Use half of dough. Roll into rope about 25 x
1 1/2 inches. Twist rope and coil into greased round layer pan. 9 x 1 1/2
inches, to form a snail shape. TRANCA A TRICANA (BRAID LOAF): Use half of
dough. Work 1/4 cup dried currants into dough. Cover with towel and let
rest 30 minutes. Divide dough into 3 equal parts, roll each into a 14 inch
rope. Lay ropes side by side on greased baking sheet. Starting in middle
and working out to each end, weave into thick braid. Pinch ends together
and turn under slightly. TO BAKE: Cover and let rise until double, 45
minutes to 1 hour. Heat oven to 350 degrees. Brush top with beaten egg,
sprinkle with coarse sugar. Bake until golden brown, 35 to 40 minutes.
Makes 2 loaves
Yields
1 Servings
Leave a Reply