Sweet Bread, Portuguese

Portuguese sweet bread, known as massa sovada, is an egg-rich yeast dough that bakes up impossibly soft with a golden, sugar-dusted crust. This recipe makes two round loaves that are just sweet enough to eat on their own but versatile enough for French toast the next morning.

Three eggs in the dough give it that signature rich, yellow crumb. Scalding the milk before adding it is an old-school technique that deactivates enzymes that would otherwise break down the gluten structure. It makes a real difference in how tender and cohesive the final loaf turns out.

The dough needs patience. Two separate rises, with the first running up to two hours, build the flavor and create that airy, pull-apart texture. Rushing the rise with a warm oven shortcut gives you bread with less flavor and a tighter crumb.

Chef Tips

• The dough should feel slightly tacky after kneading but not stick to your hands. Add extra flour sparingly. Too much makes the bread dense.
• Brush the egg wash gently. Pressing hard deflates the risen dough right before it goes in the oven.
• The loaves are done when they sound hollow on the bottom when tapped. A deep, drum-like thud means they’re ready.
• Cool on a wire rack, not on the pan. The trapped steam makes the bottom soggy.

Variations

• Shape the dough into a braided ring for a traditional festa presentation.
• Add lemon zest to the dough for a citrus-scented version common in the Azores.
• Use this dough as the base for Hawaiian sweet rolls by shaping into smaller balls and baking in a cluster.