This Portuguese sweet bread recipe will give you the most delicious, buttery rolls that taste just like they came from a Portuguese bakery!
Fluffy and pillowy with a glossy exterior, you’ll love breaking them open and slathering them with butter.
These delicious sweet rolls are perfect for holiday dinners where friends and family gather.
Use this recipe to make a round loaf or smaller individual rolls like the ones you see here.
What is Portuguese sweet bread?
Portuguese sweet bread, known as “massa sovada” or “pão doce,” is a soft, sweet bread enjoyed on various occasions, from everyday breakfasts to special celebrations like Easter and weddings.
Massa sovada is characterized by its fluffy texture, subtly sweet flavor and golden brown color. It get its distinctive taste and aroma from ingredients like eggs, sugar, milk and sometimes a hint of lemon zest.
Portuguese sweet bread can be compared to Hawaiian sweet bread and brioche in terms of its tender crumb and richness.
Ingredients for this Portuguese Sweet Bread Recipe
Here’s what you’ll need to make this traditional sweet bread:
- All purpose flour
- Active dry yeast (not instant yeast)
- Eggs
- Butter
- Sugar
- Milk
- Salt
How to Make this Portuguese Sweet Bread Recipe
Make the Dough
To create the dough, start by activating the yeast. We do this by dissolving it in warm – almost hot – water.
It’s important to use a kitchen thermometer for this part. The water must be between 110-115 degrees F for the yeast to activate.
You’ll know the yeast is active when it bubbles.
Then, you can combine the yeast mixture with the flour, eggs, butter, sugar, milk and salt. Do this in the large bowl of a stand mixer.
Once the dough is combined you’ll see it start to pull away from the bottom of the bowl. At that point, dump it onto a lightly floured surface and knead it until it’s nice and soft.
First Rise
At this point, most bread recipes would have you set the dough in a “warm place” to rise. But, depending on the actual temperature of said warm place, it could take several hours for the dough to rise.
So, for any yeasted bread recipe, I like to take this shortcut:
While you’re kneading the dough, preheat the oven to 200 degrees. Then, put the dough into a greased bowl and cover it with a kitchen towel.
Now, turn the oven off and let the dough rise in the warm oven.
It will only take about 90 minutes for the dough to double in size when you do it this way.
Portion out the Dough into Rolls
After the first rise, punch the dough down and divide it into 16 balls. Arrange the dough balls in a second greased baking dish.
A round dish or pie pan is aesthetically pleasing, but you could also use a rectangular or square pan.
Cover the dough again with a kitchen towel for the second rise.
Second Rise
No need to place the dough into the oven for the second rise. Just let it rest on the counter top for one hour.
Bake the Sweet Bread
After the second rise, you’ll be ready to bake your Portuguese sweet rolls.
Brush them generously with a beaten egg and cover them with aluminum foil. This will prevent them from browning too much too soon.
Bake the rolls for 15 minutes, remove the foil, and bake them 15 minutes more. They should be a perfect golden brown color at the end of the baking time.
See the full instructions in the recipe card below.
Variations on this Portuguese Sweet Bread Recipe
- Cinnamon Raisin Portuguese Sweet Bread: Add 1 teaspoon ground cinnamon to the flour mixture. Mix in 1/2 cup raisins or currants during the kneading process.
- Lemon Portuguese Sweet Bread: Add the zest of 1 lemon to the dough mixture for a classic twist.
- Orange Blossom Portuguese Sweet Bread: Replace the lemon zest with orange zest for a citrusy flavor.
- Coconut Portuguese Sweet Bread: Add 1/2 cup shredded coconut to the flour mixture. Brush the top of the shaped dough with coconut milk before baking for added flavor and moisture.
Can this recipe be used to make loaves instead of rolls?
Absolutely! Use two 8-inch round cake pans or pie plates to make two beautiful loaves of Portuguese sweet bread. You could also use two loaf pans.
How to store Portuguese sweet bread
Here’s how to keep your delicious sweet rolls fresh for as long as possible:
- Room Temperature: Store Portuguese sweet bread at room temperature in an airtight container or wrapped tightly in plastic wrap or foil to prevent it from drying out. Consume within 2-3 days for the best taste and texture.
- Refrigeration: If don’t plan to enjoy it within a few days, you can extend the shelf life of your sweet bread by refrigerating it. Wrap it tightly in plastic wrap or foil to retain moisture. Before serving, bring it back to room temperature or warm it slightly in the oven to refresh its texture.
- Freezing: Massa sovada freezes well. Wrap each roll individually in plastic wrap before placing them into a freezer bag. Frozen massa sovada can be stored for up to 3 months. Thaw as needed at room temperature or in the microwave.
When you make this Portuguese sweet bread recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more bread recipes, try these:
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Homemade Portuguese Sweet Bread Recipe (Single Rolls)
Ingredients
- 4 1/2 tsp. active dry yeast 2 packets
- 6 cups all purpose flour
- 4 large eggs
- 1 cup sugar
- 1 cup whole milk
- 6 Tbsp. unsalted butter room temperature
- 1 tsp. salt
- 1/4 cup water
Instructions
- Dissolve yeast in warm water (110-115F degrees) until bubbling, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat 3 eggs, butter, sugar and salt on medium speed.
- Pour milk into a small saucepan. Warm the milk to 115 degrees. Pour the warm milk into the stand mixer. Then, pour in the yeast mixture.
- Preheat the oven to 200 degrees.
- Change out the paddle attachment for the dough hook attachment. Turn the mixer on to low speed and add 5 1/2 cups of flour, one cup at a time, until the dough pulls away from the sides of the bowl and a ball forms.
- Use the remaining 1/2 cup of flour to dust a work surface. Knead the dough ball on the work surface for 7-8 minutes, until smooth.
- Transfer the dough to a buttered bowl. Cover with a dish towel. Turn off the oven and place the bowl into the warm oven for 90 minutes.
- Remove the dough from the oven and punch it down. Portion the dough into 16 balls. Place the balls into a round 15" buttered pan. (Alternatively, use 2 round 8" pans or pie plates.) Cover with a dish towel and rest for 1 hour.
- Preheat oven to 375 degrees.
- In a small bowl, beat the remaining egg with 2 tsp. of water. Brush the dough with the egg wash. Cover the baking dish with aluminum foil. Bake 15 minutes. Remove the foil and bake another 15 minutes. Allow the rolls to cool completely before removing from pan.
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