Pão Doce is a beloved bread from Portugal and the Azores, known for its light, tender crumb and subtle sweetness. Traditionally enriched with milk, butter, and eggs, it bakes to a golden, shiny crust and fills the kitchen with an irresistible aroma. It’s served plain, with butter, or used for French toast.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 30 minsCook Time 35 minsTotal Time 1 hr 5 mins2 medium loaves (about 16–20 servings)
Dry Ingredients
5 ½ cups bread flour (plus more for dusting)
½ cup granulated sugar
2 ¼ tsp instant yeast
1 tsp salt
Wet Ingredients
1 cup whole milk, warm (about 105°F / 40°C)
½ cup unsalted butter, melted and slightly cooled
3 large eggs, room temperature
1 tsp vanilla extract
Zest of 1 lemon (optional but traditional)
Egg Wash
1 egg
1 tbsp water
Activate the Yeast
1
In a small bowl, whisk together warm milk and sugar until dissolved.
Stir in the yeast and let sit for 5–10 minutes , until foamy.
Mix the Dough
2
In a large mixing bowl (or stand mixer), combine flour and salt .
Add the foamy yeast mixture, melted butter , eggs , vanilla extract , and lemon zest .
Mix until the dough starts to come together.
Mix the Dough
3
In a large mixing bowl (or stand mixer), combine flour and salt .
Add the foamy yeast mixture, melted butter , eggs , vanilla extract , and lemon zest .
Mix until the dough starts to come together.
Knead
4
Knead on a lightly floured surface for 8–10 minutes (or in a stand mixer for 6–7 minutes) until smooth and elastic.
Dough should be soft but not sticky—add a little extra flour if needed.
First Rise
5
Place dough in a lightly greased bowl, turning to coat all sides.
Cover with a damp towel or plastic wrap.
Let rise in a warm place for 1½–2 hours , until doubled in size.
Shape the Loaves
6
Punch down the dough to release air.
Divide into two equal pieces .
Shape each into a smooth round loaf and place in greased cake pans.
Second Rise
7
Cover loosely and let rise for 45–60 minutes , until puffy and nearly doubled.
Meanwhile, preheat oven to 350°F (175°C) .
Egg Wash & Bake
8
Brush tops with egg wash for a glossy finish.
Bake for 30–35 minutes , until golden brown and internal temp reaches 190°F (88°C) .
If browning too quickly, tent with foil during the last 10 minutes.
Cool
Storage
10
Store at room temperature, wrapped in a clean cloth or in an airtight container, for up to 3 days .
Freeze for up to 2 months (slice before freezing for easy use).
Tips & Variations
11
For a festive version, shape into a braid or add a dyed hard-boiled egg in the center for Easter.
Swap lemon zest for orange zest for a warmer citrus flavor.
Excellent for French toast or bread pudding if slightly stale.
Ingredients 2 medium loaves (about 16–20 servings)
Dry Ingredients
5 ½ cups bread flour (plus more for dusting)
½ cup granulated sugar
2 ¼ tsp instant yeast
1 tsp salt
Wet Ingredients
1 cup whole milk, warm (about 105°F / 40°C)
½ cup unsalted butter, melted and slightly cooled
3 large eggs, room temperature
1 tsp vanilla extract
Zest of 1 lemon (optional but traditional)
Egg Wash
1 egg
1 tbsp water
Directions Activate the Yeast
1
In a small bowl, whisk together warm milk and sugar until dissolved.
Stir in the yeast and let sit for 5–10 minutes , until foamy.
Mix the Dough
2
In a large mixing bowl (or stand mixer), combine flour and salt .
Add the foamy yeast mixture, melted butter , eggs , vanilla extract , and lemon zest .
Mix until the dough starts to come together.
Mix the Dough
3
In a large mixing bowl (or stand mixer), combine flour and salt .
Add the foamy yeast mixture, melted butter , eggs , vanilla extract , and lemon zest .
Mix until the dough starts to come together.
Knead
4
Knead on a lightly floured surface for 8–10 minutes (or in a stand mixer for 6–7 minutes) until smooth and elastic.
Dough should be soft but not sticky—add a little extra flour if needed.
First Rise
5
Place dough in a lightly greased bowl, turning to coat all sides.
Cover with a damp towel or plastic wrap.
Let rise in a warm place for 1½–2 hours , until doubled in size.
Shape the Loaves
6
Punch down the dough to release air.
Divide into two equal pieces .
Shape each into a smooth round loaf and place in greased cake pans.
Second Rise
7
Cover loosely and let rise for 45–60 minutes , until puffy and nearly doubled.
Meanwhile, preheat oven to 350°F (175°C) .
Egg Wash & Bake
8
Brush tops with egg wash for a glossy finish.
Bake for 30–35 minutes , until golden brown and internal temp reaches 190°F (88°C) .
If browning too quickly, tent with foil during the last 10 minutes.
Cool
Storage
10
Store at room temperature, wrapped in a clean cloth or in an airtight container, for up to 3 days .
Freeze for up to 2 months (slice before freezing for easy use).
Tips & Variations
11
For a festive version, shape into a braid or add a dyed hard-boiled egg in the center for Easter.
Swap lemon zest for orange zest for a warmer citrus flavor.
Excellent for French toast or bread pudding if slightly stale.
Portuguese Sweet Bread (Pão Doce)
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