pao doce
Pao Doce The saffron bread often served at Eastertide in Portugal and the Azores inspired these lightly sweetened golden loaves. Try toasting slices and serving them with jam or ch...
Ingredients
- 1/4teaspoonsaffron, crumbled
- 1cupwarm water
- 2packagedry active yeast
- 1/2cupplus 2 tablespoons granulated sugar
- 43/4 cups all-purpose flour
- 4tablespoonunsalted butter, softened
- 3large egg yolks
- 1large egg
Directions
- 1
Pao Doce The saffron bread often served at Eastertide in Portugal and the Azores inspired these lightly sweetened golden loaves
- 2
Try toasting slices and serving them with jam or cheese
- 3
Serving: Two 9 x 5-inch loaves (18 servings) 1/4 teaspoon saffron, crumbled 1 cup warm water 2 packages dry active yeast 1/2 cup plus 2 tabl
- 4
Combine the yeast, the 2 tablespoons sugar, 1 cup flour and 2/3 cup of the saffron water in a large bowl
- 5
Cover with a clean, damp kitchen towel and let rest for 30 minutes
- 6
Coat a large bowl with the butter and set aside
- 7
Stir the yeast-and-flour mixture (the "sponge") down with a wooden spoon and stir in the 1/2 cup sugar, the remaining saffron water, egg yol
- 8
Continue to stir until a very sticky dough forms - about 3 minutes