Home » Recipes » Breads » Yeast Breads » Portuguese Sweet Bread

Portuguese Sweet Bread

This delicious bread is such a treat in our house. It is lightly sweet, soft and delicious. By the time I am done baking the second loaf, the first one is usually almost gone!

Portuguese Sweet Bread | Cosmopolitan Cornbread

To begin, place a cup of raisins or currants in a dish. Pour over a half cup of rum or orange juice, and set it aside for the raisins to get happy.

030ab

In your mixer’s bowl, combine a quarter cup of lukewarm water, 5 teaspoons of yeast, and a teaspoon of sugar. Stir it together and let it sit until it gets bubbly…8-10 minutes.

037ab

Add in another cup of warm water, 3/4 cup of sugar, 1/4 cup dry milk powder, and 3 cups of white bread flour. Mix together using your dough hook attachment. Beat this for about 2 minutes on medium speed, until a smooth batter is made.

038ab

039ab

Turn mixer down to low, and gradually add the 3 eggs, butter and salt. Mix thoroughly. Scrape the sides of the bowl a couple times with a spatula to be certain all of the ingredients are mixing in.

043ab

044ab

Gradually add the remaining flour about 1/2 c at a time, as needed to create a soft, but not sticky dough. Mix with the hook about 10 minutes, until smooth and soft.

045ab

046ab

047ab

Every so often, my dough will start “riding” the middle of my mixer and not really kneading. I just take the dough out and finish it by hand on a floured surface.

049ab

Take out a large bowl, and lightly oil the inside of it. Form your dough into a neat ball, place it in the bowl and turn it to lightly coat the dough with oil. Cover the bowl with a damp tea towel, and set it in a warm place to rise. I find that the oven with the light turned on works perfectly. Allow it to rise until it is doubled in size, about 2 hours or so.

051ab

After your dough has risen, drain any remaining liquid from your raisins, and then lightly dust them with some flour. This makes them easier to work into the dough.

056ab

Prepare two large baking sheets or stones. Ideally, cover them with a silpat or parchment paper. Spray the surface with cooking spray, or brush with oil. Set them aside.

Turn your dough out onto a floured surface. Pat it out into a flat shape.

058b

Place your raisins on top, and fold the dough over in half, covering them.

059b

With your fingers, gently push down the dough over the raisins.

060b

Fold the dough in half several times, and then give in a quick “kneading.”

061b

Divide the dough in half.

062b

Take one half, and divide that into three equal portions.

063b

Begin working the portions into three long ropes. Get them as long as you can… generally 18-20 inches or so. Be patient, this takes a little work.

064b

Lay the ropes on your baking sheet, one along the center of the length, and the other two criss-crossing like an “X”

065b

Braid one end together, and then turn it around and braid the other end, tucking the ends underneath. Repeat this process with the other half of the dough. As an alternative, you can also roll each loaf into a long log and then shape it into a spiral “snail” as opposed to doing the braid.

066b

Spray two sheets of plastic wrap with cooking spray.

067b

Gently lay the plastic wrap, sprayed side down over the loaves. You don’t want this to seal to the baking sheet.

068b

Set them back in your warm place to rise for another hour.

When the hour is up, set them on your counter (if they were rising in your oven) and preheat your oven to 350 degrees.

In a small bowl, whisk an egg with a pinch of salt until frothy.

070b

Brush the top of the dough of one loaf with the egg, trying not to “seal” the dough to the sheet. If you get egg down on the bottom like you see here, blot it up with a paper towel. Then sprinkle the top of the loaf with a tablespoon or two of raw (demerera) sugar.

071b

Bake it in your oven for 30-35 minutes, or until it is golden brown and sounds lightly “hollow” when tapped. Cool it on a baking rack, covered with a clean tea towel and repeat with the other loaf. If your loaves start getting too dark while baking, you can loosely cover them with foil.

Enjoy!

Portuguese Sweet Bread | Cosmopolitan Cornbread

Portuguese Sweet Bread

Portuguese Sweet Bread

Yield: 2 loaves
Prep Time: 2 hours 30 minutes
Bake Time: 35 minutes
Total Time: 3 hours 5 minutes

This delicious bread is such a treat in our house. It is lightly sweet, soft and delicious. By the time I am done baking the second loaf, the first one is usually almost gone!

Ingredients

  • 1 cup currants or raisins
  • 1/2 cup rum or orange juice
  • 5 tsp yeast
  • 1 1/4 cup warm water, divided
  • 3/4 cup + 1 tsp sugar
  • 1/4 cup dry milk powder
  • 7-9 cups white bread flour
  • 3 eggs, beaten
  • 1/2 cup (1 stick) soft butter
  • 1 tsp salt
  • extra flour for dusting
  • olive oil for oiling
  • an extra egg, beaten with a pinch of salt, for brushing
  • Demerara or raw sugar for sprinkling (about 1-2 Tb per loaf)

Instructions

  1. To begin, place the cup of raisins or currants in a dish. Pour over the rum or orange juice, and set it aside for the raisins to get happy.
  2. In your mixer’s bowl, combine a quarter cup of lukewarm water, the yeast, and a teaspoon of sugar. Stir it together and let it sit until it gets bubbly…8-10 minutes.
  3. Add in another cup of warm water, the remaining cup of sugar, the dry milk powder, and 3 cups of the bread flour. Mix together using your dough hook attachment. Beat this for about 2 minutes on medium speed, until a smooth batter is made.
  4. Turn mixer down to low, and gradually add the 3 eggs, butter and salt. Mix thoroughly. Scrape the sides of the bowl a couple times with a spatula to be certain all of the ingredients are mixing in.
  5. Gradually add the remaining flour about 1/2 c at a time, as needed to create a soft, but not sticky dough. Mix with the hook about 10 minutes, until smooth and soft.
  6. Every so often, my dough will start “riding” the middle of my mixer and not really kneading. I just take the dough out and finish it by hand on a floured surface.
  7. Take out a large bowl, and lightly oil the inside of it. Form your dough into a neat ball, place it in the bowl and turn it to lightly coat the dough with oil. Cover the bowl with a damp tea towel, and set it in a warm place to rise. I find that the oven with the light turned on works perfectly. Allow it to rise until it is doubled in size, about 2 hours or so.
  8. After your dough has risen, drain any remaining liquid from your raisins, and then lightly dust them with some flour. This makes them easier to work into the dough.
  9. Prepare two large baking sheets or stones. Ideally, cover them with a silpat or parchment paper. Spray the surface with cooking spray, or brush with oil. Set them aside.
  10. Turn your dough out onto a floured surface. Pat it out into a flat shape.
  11. Place your raisins on top, and fold the dough over in half, covering them. With your fingers, gently push down the dough over the raisins. Fold the dough in half several times, and then give in a quick “kneading.”
  12. Divide the dough in half.
  13. Take one half, and divide that into three equal portions.
  14. Begin working the portions into three long ropes. Get them as long as you can… generally 18-20 inches or so. Be patient, this takes a little work.
  15. Lay the three ropes on your baking sheet, one along the center of the length, and the other two criss-crossing like an “X”
  16. Braid one end together, and then turn it around and braid the other end, tucking the ends underneath. Repeat this process with the other half of the dough.
  17. Spray two sheets of plastic wrap with cooking spray.
  18. Gently lay the plastic wrap, sprayed side down over the loaves. You don’t want this to seal to the baking sheet.
  19. Set them back in your warm place to rise for another hour.
  20. When the hour is up, set them on your counter (if they were rising in your oven) and preheat your oven to 350 degrees.
  21. In a small bowl, whisk an egg with a pinch of salt until frothy.
  22. Brush the top of the dough of one loaf with the egg, trying not to “seal” the dough to the sheet. If you get egg down on the bottom, blot it up with a paper towel. Then sprinkle the top of the loaf with a tablespoon or two of raw (demerera) sugar.
  23. Bake it in your oven for 30-35 minutes, or until it is golden brown and sounds lightly “hollow” when tapped. Cool it on a baking rack, covered with a clean tea towel and repeat with the other loaf. If your loaves start getting too dark while baking, you can loosely cover them with foil.
  24. Serve warm or cool.
  25. Enjoy!
Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 1102 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 25mg Sodium: 103mg Carbohydrates: 218g Net Carbohydrates: 0g Fiber: 8g Sugar: 6g Sugar Alcohols: 0g Protein: 37g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

2 thoughts on “Portuguese Sweet Bread”

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.