Mark Sinclair’s Portuguese Sweet Bread

Portuguese Sweet Bread

– What’s a portuguese roll?
– Ohhhhhhhh, it’s verrrrrrrry good.

So said Michael Stern during the April 4th episode of The Splendid Table.

They’re mildly sweet with a touch of honey but don’t taste “eggy” or like cake. The dough is a joy to work with and makes your kitchen smell wonderful as the buns are baking. I enjoy having them lightly toasted with a bit of jam, or just plain. I’ve heard they make excellent french toast, pulled pork sandwiches, or bacon, egg and cheese sandwiches too. They’re simply excellent – in fact, someone told me it was even his/her new favourite bread.

There are two versions of the recipe: a straight dough (no preferments) or with a biga prepared the night before. Both can be found here.

I’ve made both versions and they turn out equally well. These pictures, by the way, are of 3 oz (85 g) rolls made with the version that uses a biga.

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I’m sending these portuguese sweet buns to Mark at The Back Home Bakery for sharing his wonderful recipe, to Susan at Wild Yeast for YeastSpotting, and to Zorra at 1x umrühren bitte for hosting this week’s YeastSpotting.

Tags: buns, portuguese sweet bread