Este Pão Doce é um clássico da padaria portuguesa, um pão rico e aromático que perfuma a casa enquanto coze. A combinação do açafrão com a canela confere-lhe uma cor dourada e um sabor único e reconfortante. Com uma massa fofa e uma cobertura brilhante de geleia de marmelo, é perfeito para o pequeno-almoço ou para um lanche especial, acompanhado por um copo de leite ou um chá.

Ingredientes (6 Pessoas)

  • 20 gr de fermento de padeiro
  • 650 gr de farinha
  • 5 gemas
  • 1 clara
  • 125 gr de açúcar
  • 1 colher de chá de açafrão
  • 1 colher de chá de canela
  • 60 gr de manteiga
  • geleia de marmelo

Preparação

  1. Desfaça o fermento de padeiro num pouco de água morna e junte-lhe depois 150 gr de farinha.
  2. Misture bem e deixe levedar em local quente.
  3. Num alguidar, misture as gemas, a clara e o açúcar.
  4. Em seguida, adicione o açafrão, previamente dissolvido num copo de água, a manteiga amolecida, a restante farinha, a canela e o fermento levedado.
  5. Amasse bem e deixe a massa levedar novamente.
  6. Depois da massa estar levedada, dê-lhe a forma de um pão com o feitio que desejar.
  7. Forre um tabuleiro com papel vegetal e polvilhe-o levemente com farinha.
  8. Coloque o pão no tabuleiro e deixe levedar de novo.
  9. Leve o pão a cozer, por cerca de 40 minutos, em forno pré-aquecido a 180º C.
  10. Depois de cozido, ainda quente, pincele-o com a geleia de marmelo.

Ready to bake a piece of Portuguese sunshine? Here’s the recipe in English.

Portuguese Sweet Bread

Portuguese sweet bread, or Pão Doce, is a cornerstone of the country’s baking tradition. Reminiscent of other festive breads like the Easter Folar, this loaf is rich with egg yolks and butter, resulting in a wonderfully soft, tender crumb and a beautifully golden hue. It’s a bread made for special occasions, or simply for elevating a weekend breakfast or afternoon snack.

The soul of this bread comes from its distinctive blend of spices. Saffron provides its beautiful colour and a subtle, floral aroma, while cinnamon adds a warm, comforting spice note. The dough is given three separate rises, a process that develops its flavour and ensures an incredibly light, airy texture. As is common in many traditional Portuguese sweets, a final glaze of quince jelly (marmelada) gives the finished loaf a beautiful shine and a hint of fruity sweetness.

This bread is absolutely delicious served on its own, perhaps still slightly warm from the oven. It is also wonderful sliced and toasted with a little butter. While the recipe suggests shaping it as you wish, a simple round loaf or a braid are classic forms that look beautiful on any table.

Ingredients (Serves 6)

  • 20g fresh yeast (or 7g active dry yeast)
  • 650g plain flour
  • 5 egg yolks
  • 1 egg white
  • 125g caster sugar
  • 1 tsp saffron threads
  • 1 tsp ground cinnamon
  • 60g butter, softened
  • Quince jelly (marmelada), for glazing

Method

  1. Dissolve the fresh yeast in a little lukewarm water. Add 150g of the flour, mix well to form a starter dough, and leave it to rise in a warm place.
  2. In a large bowl, mix the egg yolks, egg white, and sugar.
  3. Dissolve the saffron in a small glass of warm water. Add this to the egg mixture along with the softened butter, the remaining flour, the cinnamon, and the risen starter dough.
  4. Knead everything together well until a smooth dough forms, then let it rise again in a warm place.
  5. Once the dough has risen, shape it into your desired form (e.g., a round loaf or a braid).
  6. Line a baking tray with baking paper and lightly dust it with flour.
  7. Place the shaped bread on the tray and let it rise for a third time.
  8. Preheat the oven to 180°C (160°C Fan / Gas Mark 4). Bake the bread for about 40 minutes, or until golden brown and cooked through.
  9. Once cooked, and while still hot, brush the bread generously with the quince jelly.