Portuguese sweet dough is a traditional preparation that evokes the richness of Portuguese pastry, famous for its artisanal breads and sweets. This sweet dough has its roots in homemade recipes passed down from generation to generation, and its preparation is steeped in Lusitanian culture. In different Latin American countries, this dough can be found under variations or similar names, such as "brioche dough" in some places, although the authentic Portuguese sweet dough is distinguished by its soft texture and delicate flavor of cinnamon and butter.
The origin of this dough is linked to the Portuguese baking tradition, where the use of ingredients like cinnamon, raisins, and the careful use of active yeast, allows for a sweet bread ideal for accompanying coffee or tea. In Latin American countries with Portuguese influence, such as Brazil, this type of dough is also popular and is adapted to local tastes, sometimes including fruits or slight changes to the original recipe.
How to Make Portuguese Sweet Dough
In a small bowl, dissolve the yeast in warm water and let it rest for approximately 10 minutes.
Scald the milk and add the sugar, butter, and salt.
Stir until the butter melts.
Combine the cinnamon and flour.
Add half of the flour to the milk and mix until a homogeneous mixture is obtained.
Beat 3 eggs and add them along with the yeast to the mixture.
Continue adding flour until a smooth dough is obtained.
Turn out onto a lightly floured surface and knead until smooth and silky, approximately 15 minutes.
Incorporate the raisins at this point, if using.
Form a ball and place it in a well-buttered bowl, turning to coat, and let it rest until it doubles in volume, about 2 1/2 to 3 hours.
Punch the dough down and divide it into two parts.
Place into two greased bread pans and let rest until doubled in volume, about 1 1/2 to 2 hours.
Preheat the oven to 350 degrees.
Beat the remaining egg.
Brush the top of the loaves with the egg.
Bake for 20-30 minutes or until golden brown and they sound hollow when tapped on the bottom.
Cool on wire racks.
