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Pão Doce
Pão Doce is a traditional Sao Tomean recipe for classic sweet bun that is typically served for breakfast or as a snack with tea or coffee. The full recipe is presented here and I hope you enjoy this classic Sao Tomean version of: Pão Doce.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutesh
Additional Time:
(+60 minutes proving)
Makes:
10
Rating: 
Tags : Bread RecipesMilk RecipesBaking RecipesSao-tome Recipes
Pão Doce, literally 'sweet bread', is served a popular accompaniment to breakfast or as a snack in São Tomé and Príncipe. The recipe has its roots in Portuguese baking tradition and is characterized by a soft, slightly sweetened bread that goes perfectly with a cup of coffee or tea. It is typically bought fresh and warm from bakeries and accompanied by a strong cup of coffee. Though it can be prepared plain, glazed with egg yolk it can also be garnished with grated coconut and/or ground cinnamon before baking.
Ingredients:
2 eggs
250ml lukewarm whole milk
3 tbsp vegetable oil
1 tbsp butter, diced
4 tbsp sugar
1/2 tsp salt
500g plain flour
21g fresh yeast
Optional: 2 tbsp grated coconut or 1 tsp ground cinnamon, to garnish
Butter for greasing your mould and flour to dust your work surface
2-3 tbsp milk for brushing
1 egg yolk for brushing
Method:
Warm the milk in a saucepan then add the butter piece by piece. When the butter has melted stir in the vegetable oil and take off the heat.
Sift the flour and salt into a mixing bowl then add in the sugar and vanilla sugar before crumbling the yeast over the top. Make sure the milk is no more than lukewarm (you don't want to kill the yeast) then pour into the mixing bowl along with the eggs. Mix all the ingredients together and combine into a dough. Knead with your hands for about 10 minutes until smooth and elastic. Shape the dough into a ball, coat with a thin layer of oil then return to the bowl, cover with a damp tea towel and set aside to prove for at least 45 minutes, or until doubled in volume.
Generously grease a baking tray (or a casserole-type dish of about 20 x 30cm) with butter. Knock the risen dough back then turn out onto a lightly-floured work surface and divide into 10 equal portions. Shape into rounds and sit these in your prepared dish, allowing a little space between them. Cover the rolls loosely then set aside in a warm place to prove for a further 15 minutes.
In the meantime, pre-heat your oven to 180°C setting the rack in the centre.
Once the rolls have risen brush the tops with egg yolks then transfer to your pre-heated oven and bake for about 25 minutes until golden brown. If you like, you can also sprinkle cinnamon or coconut flakes over the rolls before baking. The dough makes about 10 milk rolls.
