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Easter: Portuguese Easter Breads




Source of Recipe


appletothecore.com


List of Ingredients




1 1/4 cups very warm milk

1 cup sugar

1 stick unsalted butter, softened

1 tsp salt

2 envelopes active dry yeast

1 tsp sugar

3 eggs, well beaten

5-6 cups unsifted all-purpose flour

12 uncooked eggs in the shell

1 egg

1 tsp water



Recipe



Combine 1 cup of the very warm water (it should be comfortably warm when dropped on the wrist), the 1 cup sugar, butter and salt in a large bowl. Stir until most of the butter is melted. Sprinkle yeast and the 1 tsp sugar into the remaining milk in a 1-cup measure; stir to dissolve. Let stand to proof until bubbly and doubled in volume, about 10 minutes

Stir in beaten eggs, then yeast mixture, into the butter mixture. Beat in 5 cups of the flour, 1 cup at a time, until a soft dough forms. Turn dough out onto a well-floured surface. Knead 8 to 12 minutes or until smooth and elastic. (Use only enough remaining flour necessary to prevent sticking.) Place dough in a large buttered bowl, turning to bring buttered side up; cover. Let rise in a warm place, away from draft, about 1 1/2 hours or until double in volume.

Punch dough down. Turn onto lightly floured surface. Divide into 14 equal pieces. Shape 12 of the pieces into round buns about 3/4 inches thick, and place on 2 large, greased cookie sheets. Press down center of each with a tablespoon to make a hollow. Gently press an egg into each hollow.

Shape the remaining pieces of dough into tow long thing rolls about 13 inches long; cut into 12 pieces. Shape each piece into a very thin strip about 6 inches long. Cross two over each egg, tucking ends under bun. Let rise in a warm place 45 minutes to 1 hour or until double in volume. Beat the 1 egg with the 1 tsp of water; brush dough with mixture.

Bake in a 350 degree oven for 15 minutes. Cover tops of bund loosely with a sheet of foil to prevent over browning. Bake 15 minutes longer or until golden brown and buns sound hollow when tapped with fingers. Cool on wire rack.