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.
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.
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.
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 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.
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.
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.
Cover loosely and let rise for 45–60 minutes, until puffy and nearly doubled.
Meanwhile, preheat oven to 350°F (175°C).
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.
Remove from pans and cool on a wire rack for at least 30 minutes before slicing.
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).
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.
1 servings