Recipe By Pat
Published Jan 17th
Portuguese Sweet Bread III
Prep 30m Cook 1h Additional 13h 30m Ready In 15h
Servings 2 round loaves Calories 566.8

This is a very old recipe for Portuguese sweet bread. The dough for this egg bread is prepared the night before, left to rise overnight, and then baked the following morning in round cake pans.

Recipe Ingredients

  • 2 (0.6 ounce) cakes compressed fresh yeast
  • ¼ cup warm water (110 degrees F/45 degrees C)
  • 3 ½ cups white sugar
  • 6 eggs
  • 5 pounds all-purpose flour
  • 1 ¼ tablespoons salt
  • 8 ounces butter, melted
  • 4 cups milk
  • 1 egg, beaten

Cooking Directions

  1. 1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. 2 In a medium bowl, beat 6 eggs and the sugar together until light and fluffy. Sift the flour and salt into a large bowl. Stir in the dissolved yeast, the egg and sugar mixture and the cooled, melted butter. Slowly add the milk to the flour mixture until the dough is of working consistency. Turn dough out onto a lightly floured surface. Knead until the dough is soft and elastic, about 15 minutes. Place into a well oiled bowl, and cover with a damp cloth. Set aside to rise overnight.
  3. 3 The next morning, preheat oven to 400 degrees F (205 degrees C). Grease two 10 inch round cake pans. Divide dough in half, shape into round loaves, and place into prepared pans. Brush the tops with beaten egg.
  4. 4 Bake at 400 degrees F (200 degrees C) for 15 minutes, then lower temperature to 350 degrees F (175 degrees C) and bake for another 40 minutes, or until the top is golden brown and the loaves sound hollow when tapped on the bottom.

Nutrition Facts

  • Calories 566.8
  • Carbohydrate 103.6 g
  • Cholesterol 77.6 mg
  • Fat 10.8 g
  • Fiber 2.7 g
  • Protein 13.1 g
  • Saturated Fat 5.9 g
  • Sodium 456.6 mg
  • Sugar 31.4 g

Chef's Notes

Five pounds of flour equals 17 3/4 cups.


  1. Loved the flavor of the sweet bread. Next time I would start it later in the evening so that it would have 13 hours to proof overnight.
  2. I made this recipe and it was so easy and simple to make and I loved it. i would make it again in a heartbeat.
  3. I read one of the reviews b/c I was not clear on the 5# of flour & took their recommendation to use 20 cups of flour - mistake! It came out so dense & SOOO HARD it was a great disappointment & waste. My Mom used to make this bread in Hawaii growing up...I think - Read more ...
  4. Tastes just like my mothers recipe that my great grandmother from the Azores passed down to her!! Great
  5. I changed it a little. I added 4 more egg yolks to make it more yellow and an extra half cup of sugar. it comes out pretty dense and much more authentic this way. Not exactly heart healthy but surely YUMMY!
  6. I found with this recipe that you did not need four cups of milk. This error ended up with me adding more flour to make the dough more elastic.I tried baking it anyway and to no evail it was a very heavy solid bread not the type of sweet bread I was looking for. Any - Read more ...
  7. We have changed this recipe to more accurately reflect it's original submission. There had been an error in the amount of flour. It does state the yield in the original as 2 loaves, but could easily make 4.
  8. I printed this recipe about a year ago, and today I was reprinting it and noticed a change. There is an error in the recipe, probably a technical mistake the website made. The original, correct version calls for 20 (that's right, twenty)cups of all-purpose flour--not 13. And also divide the dough into 4 loaves, not - Read more ...