BREADS - PORTUGUESE SWEET BREAD – PÃO DÔCE

Makes 2 loaves
 

2 packages active dry yeast

¼ cup warm water (105 to 115F)

1 cup lukewarm milk

¾ cup sugar

1 teaspoon salt

3 eggs

½ cup butter, softened

5 ½ to 6 cups all-purpose flour

1 egg

1 teaspoon sugar

Dissolve yeast in warm water in large bowl.  Stir in milk, ¾ cup sugar, the salt, 3 eggs, the butter and 3 cups of flour.  Beat with a wooden spoon until smooth.  Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.  Place in greased bowl; turn greased side up.  Cover; let rise in warm place until double, 1 ½ to 2 hours.  Dough is ready if indentation remains when touched.  

Punch down dough; divide into halves.  To make snail loaves, roll each half into a rope about 25 x 1 ½ inches.  Coil each to form a snail shape in greased round layer pan, 9 X 1 ½ inches.  Cover; let rise until double, about 1 hour.  Heat oven to 350F.  Beat 1 egg slightly; brush over loaves.  Sprinkle with 1 teaspoon sugar.  Bake until loaves are golden brown, 35-45 minutes.  

MY NOTE:  I like to use 1 tablespoon active dry yeast. 

From The Time-Life International Cookbook.