Massa Sovada Portuguese Sweet Bread Recipe

Name: Massa Sovada Portuguese Sweet Bread
Prep time: 60 min
Cook time: 330 min
Total time: 390 min
Yield: Serves 1 or more
Ingredients: Active Dry Yeast; Water; 1 cup whole milk; 1/2 cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 cup (1 stick) unsalted butter; 1 teaspoon salt; All Purpose Flour; 3 large eggs + 1 large egg for egg wash; 1 cup raisins (optional)

Indulge in the irresistible aroma and taste of Massa Sovada, a traditional Portuguese sweet bread. This recipe guides you through making this rich, subtly sweet bread, perfect for holidays or any special occasion. Its soft, fluffy crumb and slightly sweet flavor will become a family favorite. Learn how to achieve the perfect rise and golden-brown crust with our detailed instructions and tips!

Prep Time 60 mins

Cook Time 330 mins

Calories 204.3 kcal

Protein 6g

Rating 2.5 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Massa Sovada Portuguese Sweet Bread

Active Dry Yeast
Water
1 cup whole milk
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter
1 teaspoon salt
All Purpose Flour
3 large eggs + 1 large egg for egg wash
1 cup raisins (optional)

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How to Make Massa Sovada Portuguese Sweet Bread

**Activate the Yeast:** In a small bowl, dissolve 2 1/4 teaspoons (1 packet) active dry yeast in 1/2 cup warm water (105-115°F). Let stand for 10 minutes until foamy.
**Scald the Milk:** In a medium saucepan, heat 1 cup whole milk until it just begins to simmer. Remove from heat and stir in 1/2 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, and 1 teaspoon salt until butter is melted and sugar is dissolved.
**Combine Dry Ingredients:** In a large bowl, whisk together 1 teaspoon ground cinnamon and 6 cups all-purpose flour.
**Combine Wet and Dry:** Gradually add half of the flour mixture to the warm milk mixture, stirring until smooth.
**Add Eggs and Yeast:** Beat 3 large eggs and add them along with the proofed yeast to the wet ingredients. Mix well.
**Form the Dough:** Gradually add the remaining flour, mixing until a soft, slightly sticky dough forms.
**Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, until smooth and elastic. (If using, knead in 1 cup raisins during the last 5 minutes of kneading).
**First Rise:** Shape the dough into a ball, place it in a large, well-buttered bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 2 1/2-3 hours, or until doubled in size.
**Shape and Second Rise:** Punch down the dough to release the air. Divide it in half. Place each half into a greased 9x5 inch loaf pan. Cover and let rise for another 1 1/2-2 hours, or until doubled.
**Preheat and Egg Wash:** Preheat oven to 350°F (175°C). Beat 1 large egg with 1 tablespoon of water. Brush the tops of the loaves with the egg wash.
**Bake:** Bake for 20-30 minutes, or until golden brown and the loaves sound hollow when tapped on the bottom.
**Cool:** Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.