Portuguese Sweet Bread

So many cultures have their own variation on sweet bread, and this recipe is our interpretation of Portuguese Sweet Bread (called Massa Sovada). It is fluffy lightly sweet and with coffee, with plain yogurt on the side (like we do in Bulgaria) or even made as French toast the following day. It is so and incredibly straightforward to make. Please note that this is not a braided sweet bread. If you prefer that style, please check out our other sweet bread recipe.

What stands out

Traditional recipes like this Portuguese Sweet Bread are classics and passed down from generation to generation for good reason. They’re often so simple, use humble ingredients and tried and true techniques that, with some practice, anyone can master. We love the tender crumb of this sweet bread and the subtle lemony sweetness.

How to Prepare Portuguese Sweet Bread

Add the yeast, water and sugar to the bowl of a stand mixer and wait 5 minutes until the yeast activates.

Meanwhile, warm the butter and milk in a pot on low heat on the stove.

Once your yeast mixture is activated, add in avocado oil, the zest of a lemon, sugar, vanilla extract and 3 eggs.

Slowly whisk in the warm butter and milk mixture.

Add flour gradually until you reach 6 cups more or less but please look at the consistency. Once the dough pulls apart from the bowl, it’s ready.

Oil up your hands, shape the dough into a ball and then place it back in the bowl.

Now, cover the bowl with a clean kitchen towel and let it rise at room temperature away from drafts for 2 hours.

Once risen, divide into 2 and shape each half into a ball. Place each piece of dough into a baking dish lined with parchment paper.

Cover the sweet bread and let it rise again for another hour.

Brush each loaf with an egg wash and add a sprinkle of sugar on top if you’d like.

Bake uncovered in a preheated 350F (175C) oven for 45 minutes or until golden.

If you are unsure if your loaves are done, you can insert an instant-read thermometer in the center of the loaf. The bread is ready when it is 190F (88C) in the interior.

Let it cool completely and enjoy!

Kitchen tip

You can also make one big loaf of bread as well or even small buns (or braids) too. The bake time will depend on the size of the sweet bread, so use the meat thermometer to check if it’s ready.

Swaps

1. You can use instant yeast for this Portuguese Sweet Bread and you do not need to proof it. Instant yeast does not need to be activated, add all of the ingredients to the mixer and begin.
2. You can also use fresh yeast in this recipe. We would recommend 1 tablespoon of fresh yeast. Let the dough rise in a warm spot away from drafts. We like putting our bread, covered, in the oven with the door closed. Make sure the oven is off.
3. You are more than welcome to knead everything by hand if you don’t have a stand mixer, as that is the traditional way to make sweet bread.
4. Gluten-free flour should work but we have not tried it in this recipe. If you use one, be sure to use 1-1 gluten-free baking flour.

Serve it with

• Serve this Portuguese Sweet Bread as an after-dinner treat with coffee or tea.
• You can serve this for breakfast with butter and jam, clotted cream, cream cheese and fresh fruit.
• Because this Portuguese Sweet Bread isn’t sweet, you can also serve this with a savory lunch with a simple scrambled egg, our Zucchini Egg Bake or cold cuts.

Questions

why did our Portuguese Sweet Bread not rise?

Please make sure that your yeast is not expired. This recipe will not work if your yeast is not fresh. If the yeast does not foam up or activate do not proceed to the next step. You need to start that step all over. br

how do i know the sweet bread is fully baked?

To make sure the loaves are cooked, insert an instant-read mark thermometer in the center of the loaf. The bread is ready when it is 190F (88C) in the interior.

how hot should the butter/milk mixture be?

Make sure the milk and butter are warm, not hot and not cold. Everything should be lukewarm.

our dough is sticky, should i add more flour?

You may need to add a touch more or less of flour depending on the size of your eggs. Always add the flour in gradually until the dough pulls away from the sides. It shouldn’t be too sticky or too dry. It should be nice and tacky and smooth.

can i prepare the dough the night before i plan to bake?

If you want to prepare the dough the night before, cover it well and put it in the refrigerator for the first rise. In the morning take it out of the fridge and let it come to room temperature, braid it and let it rise for 1 hour, then bake.

can i freeze this Portuguese Sweet Bread?

You can also freeze the bread once baked and cooled. Be sure to wrap it well in plastic wrap and place it in a Ziplock bag.

can i make this without a stand mixer?

You are more than welcome to knead everything by hand if you don’t have a stand mixer, as that is the traditional way to make Portuguese Sweet Bread.

Ingredients

Makes 2 loaves

• 1 packet active dry yeast
• ½ cup warm water
• 1 teaspoon sugar
• ½ cup avocado oil
• 1 lemon, zested
• ¾ cup sugar
• 3 eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup butter, melted
• 1 cup warm milk
• 6 cups all-purpose flour

Egg Wash

• 1 egg
• 1 teaspoon water

Equipment

• Stand Mixer
• Medium Pot
• Parchment Paper
• Mixing Bowls
• Pastry Brush
• Measuring Cups + Spoons
• Liquid Measuring Cup

Method

1. Add the first three ingredients to your stand mixer bowl and let it activate (takes around 5 min). In the meantime warm the butter and milk on the stove.
2. Make sure to restart this step if the yeast doesn't activate or foam up.
3. Once your yeast mixture is activated, you can begin adding one ingredient at a time to your mixer. Whisk in your warm butter and milk.
4. Add flour gradually until you reach approximately 6 cups, checking the consistency. The dough is ready when it pulls apart from the bowl.
5. Oil up your hands a little and shape into a ball.
6. Cover it and let it rise at room temperature, away from drafts, for 2 hours. Once it has risen, divide it into 2 equal parts and shape each part into a ball. Place each sweet bread ball into baking dishes lined with parchment paper. Our baking dishes were 10 inches round, but you can use any size you have on hand.
7. Side note: you can also make one large loaf of bread or small buns (or braids) as well. The baking time will vary based on the size of the sweet bread.
8. Cover the sweet bread and let it rise again for another hour.
9. Brush each loaf with egg wash, and optionally sprinkle with sugar on top. Bake uncovered in a preheated 350°F (175°C) oven for 45 minutes or until golden.
10. If you are uncertain whether your loaves are done, you can use an instant-read thermometer to check the center of the loaf. The bread is ready when it reaches 190F (88C) internally.
11. If you're making one large loaf, you have to bake it for at least an hour. Let it cool completely before slicing as the bread can become dense and "wet".