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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!
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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