Pao Doce (Portuguese Sweet Bread)
- 1/4 cup warm water
- 2 tablespoons active dry yeast
- 3/4 cup low-fat milk
- 5-6 cups flour, divided
- 1 cup sugar
- 1 1/2 teaspoons salt
- 3 large eggs
- 1 cup unsalted butter, melted
- 1 beaten egg for glaze
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Featured in the Honolulu Star-Advertiser on December 28, 2016.
Makes 2 loaves or 3 dozen small rolls.
Tip: There are two type of yeast most commonly used in baking are: active dry yeast and instant (rapid-rise). They can be used interchangeably. The difference is that the active dry yeast needs to be dissolved in water before using and the instant yeast can be mixed into the dough.
Tip: Yeast is the ingredient which is essential to making your breads rise. One way you can check if your yeast is still fresh and active is to measure out the liquids for your recipe and pour a 1/2 cup into a bowl. Sprinkle the yeast and a pinch of sugar and stir. The yeast will dissolve completely into the liquid and will start bubbling if it’s still active.
Approximate Nutrient Analysis per roll:
150 calories, 6 g fat, 3.5 g saturated fat, 35 mg cholesterol, 150 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g sugar, 3 g protein