Portuguese Sweet Bread

This loaf is sweet and dense.  It’s very different from what I normally eat and that makes it a fun adventure.  I like the coil, but it does mean that center can be very thick.  I’ve made this a few times, and I like sharing it with friends.  You can braid it too for a change. I’ve done it both ways, but I love the coil!

Portuguese Sweet Bread

Bernard Clayton

INGREDIENTS

5 1/2 to 6 cups bread, approximately

2 packages dry yeast

1/2 cup granulated sugar

2 teaspoons salt

1/2 cup condensed milk diluted with 1/2 cup water (120°-130°)

1/8 teaspoon vanilla extract

1 teaspoon lemon juice

3 eggs, room temperature, plus 1 egg, beaten

1/4 cup raisins

1/2 cup (1 stick) butter, room temperature

2 tablespoons coarsely granulated decorating sugar

PIE PANS: two 9" pie pans, greased.

In a large mixing or mixer bowl combine 3 cups flour, the yeast, sugar, and salt. Make a well in the center of the flour, pour in the diluted milk and add the vanilla extract and lemon juice. Break the 3 eggs into the mixture, and gently stir with a large wooden spoon or mixer flat beater until all the ingredients are combined. Add the 1/4 cup raisins. Beat in the butter; add more flour, 1/4 cup at a time. When the dough becomes difficult to stir by hand or with the beater, work in the flour with your fingers or dough hook until it can be gathered in a rough, soft ball.

Turn out the dough onto a floured work surface and knead with the heel of your hand or under a dough hook until it is smooth and elastic, about 10 minutes. When raisins fall out, push them back in.

FIRST RISING: 1 1/2 hours

Drop the dough into a bowl, pat with greased fingers, cover the bowl with plastic wrap, and put aside in a warm place (80°-90°) until the dough has doubled, about 1 1/2 hours.

Punch down the dough, divide in half, and put aside to rest for 10 minutes.

The Portuguese call the coiled loaf caracois. Roll the piece into a 30"-long rope and coil it in a 9" pie pan.

SECOND RISING: 1 hour

Cover the loaves with wax paper and put them in a warm place to double in volume, about 1 hour.

Preheat the oven to 350° 20 minutes before baking.

Brush the coil with the beaten egg and sprinkle with coarsely granulated decorating sugar.

Place the loaf or loaves in the oven. They will be baked when they are a golden brown and a wooden toothpick or skewer inserted in the loaf comes out clean and dry, about 1 hour.

A spatula will help in lifting the coils and braids.