Portuguese Sweet Bread Recipe: How to Make Traditional Regueifa Doce

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Sweet bread (regueifa), also known as folar or Easter bread, is a traditional recipe from central Portugal, specifically the Aveiro region. It is a light and fluffy dough shaped like a braided crown. The essential ingredients include flour, eggs, sugar, butter, baker’s yeast, and cinnamon, and it is traditionally baked in a wood-fired oven.

This treat is typical of Easter when godparents give sweet bread to their godchildren. My mother, who was born in Maceda, in the municipality of Ovar, recalls that on Easter Sunday, the village children would walk around with one or more sweetbreads hanging on their arms, happy with the gift from their godmother.

Nowadays, few godparents make this bread at home, as the recipe requires some effort. Most buy it, and several bakeries in the Aveiro region sell delicious sweet bread.

However, if you’re curious to learn how to make your own Portuguese sweet bread, you won’t regret it—it’s absolutely delicious! Plus, this bread stays fresh for a long time. You’ll feel proud of yourself for making it from scratch.

My mother’s godmother passed down this recipe, and now you can enjoy it too!

Contents hide
Ingredients – Portuguese Sweet Bread (Regueifa)
Utensils needed to make sweet Regueifa
Preparation
Easy Step-by-Step Sweet Bread Recipe
Accompaniments and Serving
Tips and Variations
Storage and Reuse
Conclusion
Portuguese Sweet Bread Recipe
Equipment
Ingredients
Instructions

Ingredients – Portuguese Sweet Bread (Regueifa)

  • 24 g (0.85 oz) fresh yeast
  • 1 tbsp flour
  • 20 ml (0.7 fl oz / 1 tbsp + 1 tsp) water
  • 500 g (4 cups / 17.6 oz) all-purpose flour (unbleached, no leavening)
  • Flour for dusting the counter
  • 200 g (1 cup / 7 oz) sugar
  • 1 tsp ground cinnamon
  • Pinch of salt
  • 50 g (3.5 tbsp / 1.75 oz) of butter
  • 1 tbsp olive oil
  • 4 eggs + 1 egg for brushing
  • Lemon peel
  • 1 cinnamon stick
  • 30 ml (1 fl oz / 2 tbsp) water
A top view of various baking ingredients arranged on a white surface, shown for the sweet Regueifa recipe. It includes beaten egg whites, cinnamon, egg yolks, olive oil, melted butter, lemon zest, flour, sugar, yeast mixture, and a small dish of yellow substance.
Ingredients needed to make sweet regueifa

Utensils needed to make sweet Regueifa

  • Scale
  • Small saucepan
  • Spatula
  • 1 tablespoon
  • 1 teaspoon
  • Paring knife
  • Mixing bowls
  • Pastry brush
  • Stand mixer with a dough hook
A collection of kitchen utensils, perfect for creating a regueifa candy recipe, is neatly arranged: two white bowls, a yellow digital scale, measuring spoons, a dough hook, a knife and fork set, a wire whisk, a pink spatula and a stainless steel pot.
Utensils required to make the sweet regueifa recipe

Preparation

  • Servings: 10-12
  • Preparation time: The yeast must activate overnight, and the dough must rise for another night. It takes about 2 hours and 30 minutes to prepare the dough and 30 to 40 minutes to bake the sweet bread.
  • Difficulty level: Medium (requires some practice and is time-consuming).

Easy Step-by-Step Sweet Bread Recipe

  1. The first step is to activate the yeast. To do this, dissolve the fresh yeast in warm water and add one tablespoon of flour. Mix everything well, cover with plastic wrap, and let it sit in a warm place overnight.
A plastic container filled with a sweet beige liquid sits on a textured gray surface. The container has four small flaps on the edge, reminiscent of the traditional Regueifa.
Activate the yeast: add fresh yeast with a little warm water and baker’s yeast.
  1. The next day, make a syrup by combining 30 ml (1 fl oz / 2 tbsp) of water with lemon peel (try to cut only the yellow part) and a cinnamon stick. In a small saucepan, bring the mixture to a boil. Once it starts boiling, remove it from the heat and let it cool. You can speed up the process by placing it in the fridge.
A pot on a black stove contains boiling water with lemon peels and a cinnamon stick needed for the sweet Regueifa recipe.
Syrup with lemon peel and cinnamon sticks
  1. In the stand mixer bowl, combine 500 g (4 cups / 17.6 oz) of all-purpose flour, 200 g (1 cup / 7 oz) of sugar, a pinch of salt, and one teaspoon of ground cinnamon.
A mixing bowl contains white flour, granulated sugar, and ground cinnamon on a light-colored tablecloth. The ingredients for this traditional Regueifa sweet recipe are not yet mixed.
Combine all dry ingredients: flour, sugar, cinnamon and salt.
  1. Separate the egg yolks from the whites of the four eggs. Beat the egg whites until stiff peaks form.
  2. Make a well in the center of the flour mixture and add the activated yeast from the previous day. Mix a little. Then, add the butter, olive oil, egg yolks, and some of the syrup (30 ml / 1 fl oz / 2 tbsp). The dough should be moist but not too wet. Finally, fold in the beaten egg whites and mix everything together.
A white bowl containing flour and egg yolk, butter. A dough hook of a stand mixer is partially visible, ready to mix the ingredients.
Add the egg yolks, butter, olive oil, and yeast to the dry ingredients
A mixing bowl with dry flour, and beaten egg whites being gently combined using a metal whisk and a pink spatula for a sweet Regueifa Recipe.
Finally, add the beaten egg whites.
  1. Knead the mixture in the stand mixer using the dough hook for at least 20 minutes. The dough should become elastic and develop gluten. You’ll know this has happened when it forms a ball and stops sticking as much to the sides of the mixer. When you press it with a finger, it should also bounce back to its original shape.
A thick, light brown batter is being mixed in a white bowl. The dough is pulled up by a mixing paddle, showing its smooth, sticky texture. The bowl sits on a dark counter with some of the recipe taped to the sides.
The consistency of the dough should be elastic and a little sticky.
  1. Dust the counter with plenty of flour and place the dough on top. Use your hands to shape the dough into a ball.
A round ball of Regueifa dough sits on a black surface dusted with flour. Loose flour is scattered around, creating a messy pattern. The image, which resembles a sweet recipe.
Shape the dough into a ball on a counter dusted with plenty of flour.
  1. Grease a container with olive oil and place the dough ball inside. Brush the dough with olive oil to prevent it from drying out. Cover with plastic wrap.
  2. Let the dough rise in a warm, sheltered place overnight.
A white bowl containing light brown, shiny sweet Regueifa batter sits on a black surface dusted with flour. With its soft, appealing appearance, this delicious recipe promises a sweet baking adventure as the flour spreads happily around the bowl.
Drizzle the dough with olive oil and cover with cling film.
A white bowl filled with smooth, yellow dough rests inside a white container. The yeast dough fills about half of the bowl.
Let it rise overnight until it doubles in volume.

Tip

Place it in a large container, the dough will double in volume.

  1. The following day, after the dough has doubled in size, divide it into two equal balls on a counter dusted with plenty of flour.
  2. Roll each ball into a long log, about 60 cm (24 inches), and braid the dough together, shaping it into a crown.
Duas bolas redondas e lisas de massa amarelada ficam em uma bancada escura e polvilhada de farinha. A massa parece macia e levemente brilhante, pronta para assar em uma deliciosa regueifa ou adaptar-se à sua receita de doce favorita.
Divide the dough into two equal balls
Dois pedaços longos e enrolados de massa amarela repousam sobre uma bancada escura e salpicada, prontos para serem moldados em uma deliciosa Regueifa doce. A superfície brilhante reflete a promessa desta receita tradicional se transformar em um doce.
Shape the balls into 2 60 cm snakes.
A long, braided dough rests on a dark, floured countertop.
Braid the dough
  1. Place the braided crown onto a baking tray lined with parchment paper. Brush it with a beaten egg.
  2. Let the dough rest for 30 to 60 minutes.
A braided dough, similar to a sweet Regueifa, is shaped into a circular crown and rests on greaseproof paper. It's shiny and yellowish from an egg wash.
Brush the braided sweet regueifa and let it rest for 30 to 60 minutes.
  1. Preheat the oven to 180ºC (350ºF) on the fan setting.
  2. Bake the sweet bread for 30 minutes at 180ºC (350ºF). Cover it with aluminum foil during the last 15 minutes to prevent it from becoming too dark.
  3. After 30 to 40 minutes, remove it from the oven. The dough should be cooked through; you can insert a toothpick to check if it comes out dry, but this may not always be conclusive.
A sweet golden-brown braided Regueifa bakes on a baking tray lined with parchment paper inside an oven. The bread has risen and has a shiny crust, indicating that it is almost ready. The warm aroma of this sweet recipe fills the air as the sides of the oven and heating element glow in the background.
Bake the sweet regueifa in the oven at 180º C
A baking tray sits inside an oven with a sweet Regueifa covered with aluminum foil. The interior of the oven, bathed in warm light, highlights the dish covered in aluminum foil on a tray lined with parchment paper. A discreet watermark graces the bottom right corner, adding an artistic touch to the culinary scene.
After 15 minutes or when it darkens, cover the regueifa with aluminum foil.

Accompaniments and Serving

Sweet bread is a treat that tastes even better when served warm. It also keeps very well and is just as good for breakfast or as a snack on the following days. It’s absolutely divine when reheated, served with cheese, or spread with butter. The contrast between the bread’s sweetness and the cheese’s saltiness is terrific.

It pairs perfectly with a glass of Port or another sweet wine and goes excellently with tea or coffee.

In the past, it was served at baptisms, accompanied by a mug of wine, but that tradition has faded over time.

Tips and Variations

  • The original and traditional recipe calls for Port wine or brandy. My grandmother used a lot of Port wine in her sweets. However, I skipped it since I’m not a big fan of the taste. If you like, you can always add a small glass of Port wine or brandy when adding the liquid ingredients to the dough.
  • The quantities in this recipe may vary slightly, especially regarding the flour and water. The dough should be moist, but you can add more flour if it is too liquid. If it’s too dry, add a bit more of the lemon and cinnamon syrup. The truth is that, in the past, recipes were made “by eye,” and those who prepared them didn’t follow a strict measurement but instead relied on experience. This applies to this recipe as well.
  • Determining whether the sweet bread is fully cooked can be a bit tricky. Sometimes, it might look done, but it may need another 5 minutes. This also depends a lot on the type of oven. If you notice it’s not firm enough, leave it to bake for another 5 minutes.
A golden-brown sweet regueifa with a shiny crust is placed on parchment paper. The bread, which resembles sweet regueifa, has deep cuts on top, creating a swirl pattern.
The final version of the sweet regueifa was a little dry. We left it in the oven for 40 minutes, but the ideal is 30 minutes, depending on each oven.

Storage and Reuse

As mentioned, Portuguese sweet bread ages very well and can be stored in an airtight container at room temperature for a week or more. It’s excellent when reheated or toasted, making it a great snack option, especially when paired with tea or coffee.

You can also freeze it if you prefer, but I recommend consuming it within 3 months to enjoy its flavor and freshness fully.

Conclusion

The sweet bread is a beloved dessert that brings back childhood memories, especially from central Portugal. While it’s not the most practical or straightforward recipe to make, as it requires a lot of time and patience, it’s worth the try. It’s a bit like making bread: there’s something very comforting about watching the dough rise and kneading it.

The taste is delightful, sweet, fluffy, and divine with a slice of cheese. We hope you enjoy it and are inspired to try making this wonderful treat from Aveiro!

Bon Appétit!

Uma regueifa doce marrom-dourado, com uma crosta brilhante é colocado em papel-manteiga. O pão, que lembra regueifa doce, tem cortes profundos no topo, criando um padrão de redemoinho.

Portuguese Sweet Bread Recipe

Jorge Bastos
Sweet bread, also known as folar or Easter regueifa, is a traditional recipe from central Portugal, specifically the Aveiro region. It is made with light and fluffy dough shaped into a braided crown. This recipe was passed down from my mother’s godmother, and now you, too, can enjoy it!
Print Recipe Pin Recipe
Prep Time 2 days 2 hours
Cook Time 35 minutes
Course Breakfast, Side Dish
Cuisine portuguese
Servings 10

Equipment

  • 1 Scale
  • 1 Small pot
  • 1 Spatula
  • 1 Tablespoon
  • 1 Teaspoon
  • 1 Fruit knife
  • 1 Containers for mixing ingredients
  • 1 Kitchen brush
  • 1 Mixer and dough hook

Ingredients
  

  • 24 g Fresh yeast
  • 1 tbsp Flour
  • 20 ml water
  • 500 g T65 flour without yeast
  • Flour to sprinkle on the counter
  • 200 g Sugar
  • 1 tsp cinnamon powder
  • 1 Pinch of salt
  • 50 5 Butter
  • 1 tbsp Olive oil
  • 5 eggs
  • 1 Lemon peel
  • 1 Cinnamon Stick
  • 30 ml water

Instructions
 

  • Activate the yeast: Dissolve the fresh yeast in warm water and add a tablespoon of flour. Mix and cover with plastic wrap. Let it activate overnight.
  • Make the syrup: Combine water, lemon peel, and a cinnamon stick in a small saucepan and bring to a boil. Let the syrup cool.
  • In the mixer bowl, combine 500 g of T65 flour with 200 g of sugar, a pinch of salt, and a teaspoon of ground cinnamon.
  • Separate the egg yolks from the whites of the four eggs. Beat the egg whites until stiff peaks form.
  • Make a well in the center of the flour mixture and add the activated yeast from the previous day. Mix it a little. Then add the butter, olive oil, egg yolks, and a bit of the syrup (30 ml of water). Finally, fold in the beaten egg whites.
  • Beat the mixture in a mixer, using the dough hook, for at least 20 minutes. The dough should be elastic and develop gluten.
  • Sprinkle the counter with plenty of flour and place the dough on top. Using your hands, form the dough into a ball.
  • Grease a container with olive oil, insert the ball of dough, and grease the dough with olive oil so it doesn't dry out. Cover with plastic film.
  • Let the dough rise in a warm, covered place overnight.
  • The following day, after the dough has doubled in size, divide it into two equal-sized balls on a well-floured surface.
  • Roll each ball into a long shape, about 60 cm (24 inches) in length, then braid the dough and join the ends together to form a crown.
  • Place the braided crown on a baking tray lined with parchment paper. Brush it with a beaten egg.
  • Let the dough rest for 30 to 60 minutes.
  • Preheat the oven to 180°C (350°F) on the fan setting.
  • Bake the sweet bread for 30 minutes at 180°C (350°F). Cover it with aluminum foil during the last 15 minutes to prevent it from getting too dark.
  • After 30 to 40 minutes, remove the bread from the oven. The dough should be fully cooked inside; you can insert a toothpick to check if it comes out dry, though this may not always be definitive.
Keyword regueifa doce, sweet bread

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