Esta trança doce é uma delícia para qualquer ocasião. Com uma massa fofa e um subtil aroma a canela, é perfeita para acompanhar um café ou chá da tarde. A sua aparência entrançada torna-a também um pão bonito e apetitoso para servir num brunch ou pequeno-almoço de fim de semana, certamente irá impressionar a família e os amigos.

Ingredientes

  • 600g Farinha de Trigo
  • 100g Açúcar Branco
  • 10g de Fermento Biológico desidratado
  • 50ml de Leite morno
  • 4 Gemas
  • 200g de Manteiga derretida
  • 1 c.chá Canela em Pó
  • 1 pitada de sal fino
  • 1 gema batida para pincelar

Preparação

  1. Dissolva o fermento no leite, juntamente com a açúcar e a canela. Reserve num sítio morno até começar a formar uma espuma.
  2. Aqueça a manteiga só para a amolecer e reserve-a.
  3. Bata as gemas com um garfo e reserve.
  4. Numa superfície limpa e seca, coloque 500g de farinha peneirada e o sal. Misture com um garfo. Reserve a restante farinha.
  5. Abra um buraco no meio da farinha e coloque a mistura de fermento e leite. Adicione também as gemas e a manteiga.
  6. Com a ajuda de um garfo envolva os ingredientes lentamente até se misturarem.
  7. Com as mãos, amasse durante uns 5 minutos até que a massa fique elástica e homogénea. Use a restante farinha que reservou apenas se necessário ou para limpar as mãos.
  8. Coloque a massa numa taça enfarinhada e cobra com um pano limpo.
  9. Deixe a massa num sítio quente ou com uma manta em torno da taça até que duplique de tamanho.
  10. Retire a massa da taça, coloque-a numa superfície enfarinhada e divida-a em três. Forme uma trança e coloque-a num tabuleiro forrado com papel vegetal. Pincele com a gema de ovo e deixe que duplique de tamanho novamente.
  11. Ligue o forno nos 180ºC e pincele a trança novamente com a restante gema de ovo. Coloque no forno e deixe que cozinhe durante 20-30 minutos até que fique dourada à superfície (faça o teste do palito para confirmar a cozedura).
  12. Retire do forno e deixe arrefecer para poder servir.

For our English-speaking bakers, here’s how to create this beautiful loaf at home.

Sweet Plaited Bread (Trança Doce)

This beautiful sweet plaited bread, known as ‘Trança Doce’ in Portuguese, is a wonderfully soft and buttery loaf with a delicate hint of cinnamon. Similar in texture to breads like challah or brioche, its rich dough, made with egg yolks, results in a tender crumb and a gorgeous golden hue. The elegant braided shape makes it a fantastic centrepiece, perfect for a special breakfast, a weekend brunch, or simply as a comforting snack with a cup of tea.

The key to its light and airy texture is the double rising process, which allows the yeast to develop fully. While this recipe keeps it simple and classic, it’s very easy to adapt. You could add the zest of an orange or lemon to the dough for a brighter flavour, or even incorporate a handful of sultanas or chocolate chips before braiding. For a final flourish, a simple lemon drizzle icing or a dusting of icing sugar once cooled works beautifully.

Ingredients

  • 600g Plain Flour
  • 100g Caster Sugar
  • 10g Dried Active Yeast
  • 50ml Warm Milk
  • 4 Egg Yolks
  • 200g Butter, melted and cooled slightly
  • 1 tsp Ground Cinnamon
  • 1 pinch of fine salt
  • 1 beaten egg yolk, for brushing

Method

  1. In a small bowl, dissolve the yeast in the warm milk along with the sugar and cinnamon. Set aside in a warm place until it begins to foam.
  2. Gently melt the butter and set it aside to cool slightly. In another small bowl, lightly beat the 4 egg yolks with a fork.
  3. In a large mixing bowl or on a clean work surface, place 500g of the sieved flour and the salt. Make a well in the centre. Keep the remaining 100g of flour to one side for later.
  4. Pour the foamy yeast mixture into the well, followed by the beaten egg yolks and the melted butter.
  5. Using a fork or your hands, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.
  6. Knead the dough by hand for about 5-10 minutes until it becomes smooth and elastic. Only use the reserved flour if the dough is too sticky or to dust your hands.
  7. Place the dough in a lightly floured bowl and cover with a clean tea towel.
  8. Leave the dough to rise in a warm spot until it has doubled in size.
  9. Once risen, gently punch the dough down on a floured surface and divide it into three equal pieces. Roll each piece into a long rope.
  10. Braid the three ropes together to form a plait. Place the braid on a baking tray lined with baking parchment. Brush the surface with some of the beaten egg yolk, cover, and let it rise for a second time until it has doubled in size.
  11. Preheat your oven to 180°C (350°F / Gas Mark 4). Brush the braid again with the remaining egg yolk.
  12. Bake for 20-30 minutes, or until the loaf is golden brown on top and sounds hollow when tapped on the bottom. You can also insert a skewer into the centre to check it comes out clean.
  13. Remove from the oven and allow to cool on a wire rack before slicing and serving.