Pao doce, also known as Portuguese sweet bread, is a culinary tradition with roots in Portugal, where it has been enjoyed for generations, especially during festivities and family occasions. This soft and slightly sweet bread is highly valued for its spongy texture and delicate flavor. In various Latin American countries, this type of bread goes by different names depending on the region, such as "pan dulce" in Mexico and other countries, although the recipe may vary slightly. However, pao doce retains a special touch due to the selected ingredients and the traditional Portuguese artisanal method.
Historically, pao doce dates back to times when homemade baking was a common practice, and its preparation was considered an art. The inclusion of potato in the dough is a particularity that helps maintain the bread's moisture and softness for longer, distinguishing it from other sweet breads. Its popularity has extended beyond Portugal, reaching Portuguese communities in Latin America and other parts of the world, where it continues to be prepared with care and respect for tradition.
How to prepare Portuguese sweet bread Pao doce
Boil the potato until tender.
Reserve 1/4 cup of the water in which the potato was boiled and cool until lukewarm.
Mash the potato and measure 1/2 cup.
Add 2 tablespoons of sugar and the yeast to the lukewarm potato water, stir to dissolve.
Incorporate the mashed potato and let the mixture rest until it doubles in volume.
Scald the milk, add salt, and cool until lukewarm.
Melt the butter and let it cool.
In a large, warm bowl, beat the eggs.
Remove 1 tablespoon of egg to use for glazing the top of the loaves.
Gradually add the sugar and then the melted butter, beating.
Combine the egg and yeast mixtures.
Mix well.
Add 1 1/3 cups of flour and 1/4 cup of milk.
Beat until completely mixed.
Add another 1 1/3 cups of flour and beat until incorporated.
Turn the dough out onto a floured surface.
Add the last 1 1/3 cups of flour and knead the dough until it is smooth and elastic, 75 to 100 times.
Form the dough into a ball, place it in a greased bowl, cover with a damp cloth, and let it rest in a warm place.
Once it has doubled in volume, degas, divide the dough into 2 round balls, and place them into 2 greased cake pans or greased bread pans.
Let it double in volume.
Preheat the oven to 350 degrees.
Glaze the loaves with the beaten egg.
Bake for 35-45 minutes or until golden and cooked through.
They can be frozen.
Additional flour may need to be added to achieve a soft dough.
The dough should be smooth and not sticky after kneading.
