Portuguese Sweet Bread


Portuguese Sweet Bread

Makes 2 Round Loaves

1/2 cup sweetened condensed milk

1 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure lemon extract

grated zest from 2 lemons

6 eggs, room temperature

6 cups bread flour

1 teaspoon salt

1/2 cup butter, melted and cooled to room temperature

2/3 cup granulated sugar

1/4 teaspoon freshly grated nutmeg

6 teaspoons instant yeast  or  7 1/2 teaspoons Active yeast


1 egg white beaten with a slash of whole milk

If using instant yeast no need to proof otherwise Active yeast must be proofed.

I used instant yeast.

To proof Active yeast , place yeast in bowl. Heat milk to slightly warm and add to yeast along with the sugar. When yeast has bloomed ready to continue on with recipe.

Place the yeast whether instant or proofed Active into bowl of stand mixer fitted with beater attachment. Add to the bowl with the yeast,  the sugar, sweetened condensed milk. whole milk, vanilla and lemon extracts, lemon zest, and butter. Of course if using Active yeast , the sugar and whole milk are already in the bowl.

Beat this mixture until combined and add eggs one at a time until combined.

Switch out beater attachment for bread hook attachment. With mixer on low speed add the remaining ingredients and beat/knead until smooth. The dough will be slightly sticky.

Place the dough into a greased bowl and allow to rise , covered until doubled in bulk.

Grease two pie tins and set aside.

Once doubled in bulk, punch down dough and divide in half. Shape each half in rounds; add just enough flour to allow you to work with the dough. Place each round in a greased pie tin, cover and allow to rise once more until doubled in bulk.

Once doubled in bulk, lightly brush tops with the egg white/milk mixture.

Place in 325 degree preheated oven . Bake for about 55-60 minutes until done. If thermometer is placed in bottom of bread and reads 200 degrees loaves are finished.

Turn out bread on to a rack to cool, cover with a tea towel as they cool. Once cool, store in airtight container.

Hot Cross Buns

Hot Cross Buns


1 pkg. active dry yeast

1/4 cup warm water

1 cup lukewarm milk(scalded then cooled)

1/3 cup sugar

1/3 cup butter, softened

1 tsp. salt

1 tsp. cinnamon

1/4 tsp. cloves

1/4 tsp nutmeg

1 egg

1 egg yolk

3 3/4 -4 1/4 cups all purpose flour

1/2 cup currents or raisins

1 egg white, slightly beaten

1 tablespoon water

Dissolve yeast in warm water. Stir in milk, sugar, butter, salt, cinnamon. cloves, nutmeg, egg, egg yolk and 2 cups of flour. Beat until smooth. Stir in currents and enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size.

Punch down dough; divide into 4 equal parts. Cut each part into 6 equal pieces. Shape into ball; place about 2 inches apart on parchment lined baking sheets. Snip a cross on top of each ball with scissors. Cover let rise until double.

Heat oven to 375 degrees. Mix egg white and 1 tablespoon of water and brush tops of buns . Bake until golden brown, about 20 minutes. Cool slightly; frost crosses on buns with powdered sugar frosting.

Powdered Sugar Frosting

Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 tsp. vanilla until smooth. Add more milk if needed.