Massa Sovada Recipe (Pão Doce Azorean Sweet Bread)

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Deliciously light, fluffy, and soft Authentic Portuguese Azorean sweet bread pão doce. Your gonna love this traditional Massa Sovada recipe (Pão Doce Azorean sweet bread) that was shared with me by my husband’s grandmother.

Massa Sovada is also known as Pão Doce throughout Portugal, which means sweet bread. This Azorean sweet bread is easy to make with simple ingredients like , flour, salt, sugar, butter, eggs, milk, and yeast.

Folar de Massa Sovada is essentially the same thing except the Portuguese sweet dough is topped with whole eggs and baked during the Easter holidays known as folar de pascoa.

What Is Massa Sovada?

Massa Sovada is a popular Authentic Portuguese Azorean sweet bread also referred to as pão doce, it originates from Sao Miguel, the largest of nine islands off the coast of Portugal. Light, fluffy, and soft textured, you can find these sweet largely shaped boules in bakeries and stores throughout the Acores Islands.

Ready to make this delicious Portuguese Massa Sovada Recipe? Let’s Do It!

Ingredients For Massa Sovada (Pão Doce, Portuguese Azorean Sweet Bread)

• 2 1/2 cups all purpose flour (300 grams)
• 1/2 teaspoon salt (3 grams)
• 1/2 cup granulated sugar (100 grams)
• 2 packets of instant yeast (14 grams)
• 2 large eggs (90 grams)
• 1/2 cup milk (120 grams)
• 2 tablespoons warm water (30 grams)
• 1/3 cup butter (76 grams) melted or use margarine or shortening
• 1 egg for glazing (45 grams) beaten

How To Make Portuguese Azorean Massa Sovada (Pão Doce)?

1. Place the dry yeast into a small bowl and add the 2 tablespoons of warm water and mix. Let it stand for 5 minutes or until it begins to bubble.
2. Mixing using a Planetary Mixer – Add the flour, yeast mixture, salt, eggs, milk, butter, and half the sugar into a mixing bowl and mix using the hook attachment for 5 minutes at slow speed.
3. Scrap the sides and Increase the speed, continue mixing for two minutes or until you notice the dough starting to develop.
4. Slowly pour in the remaining sugar and continue to mix for additional 3 minutes or until the dough is fully developed. Sweet dough s should be smooth, shiny with good elasticity. You can also perform the windowpane test to validate the dough is fully developed.
5. Remove the dough from the mixing machine and place it into a greased large bowl and cover with plastic.
6. Let the dough bulk ferment for at least 4 hours or until it doubles in size.
7. Grease a deep round 9-inch/3 inch in height baking pan and set it aside.
8. Remove the dough from the bowl and pre-shape it round on a lightly dusted working surface. Cover with plastic and rest it 20 minutes
9. Final Shape – On a light-floured work surface, round the dough into a tight ball shape and place it into the baking pan. Slightly press onto the top to flatten it. Cover with plastic or cloth and proof for about 2 hours or until it almost doubles in size.
10. If you prefer a smaller size, roll format, divide the dough into 8 equal parts and follow the same makeup steps.
11. Preheat the oven to 175°C (347°F) about 15 minutes before the dough is fully proofed.
12. Glaze the top of the dough with egg wash and place it into the middle rack of the oven. Bake for approximately 40-45 minutes or until the tops are golden brown. For smaller rolls bake them for 16-18 minutes.
13. Remove from the oven and release from the pan.
14. Cool on a wire rack for at least 30 minutes before serving.

How To Store Massa Sovada Pao Doce?

The best way to store and keep the Massa Sovada (Pao Doce) fresh and soft is by wrapping it in plastic wrap. It will keep at room temperature for about one week.

Some More Popular Portuguese Recipe

• Bolo Rei 
• Guardanapos Bolos
• Bolos Levedos
• Bolos de Arroz
•  Pão de Deus

Massa Sovada (Azorean Sweet Bread)

Gina

Massa Sovada is also known Pão Doce throughout Portugal, which means sweet bread. This Azorean sweet bread is easy to make with simple ingredients like , flour, salt, sugar, butter, eggs, milk, and yeast.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Final Proof 2 hours hrs

Total Time 3 hours hrs 5 minutes mins

Course Breads, Holiday

Cuisine Azorean, Brazilain, Portuguese

Servings 8 people

Calories 200 kcal

Ingredients

  

• 2 1/2 cups all purpose flour 300 grams
• 1/2 teaspoon salt 3 grams
• 1/2 cup granulated sugar 100 grams
• 2 packets of instant yeast 14 grams
• 2 large eggs 90 grams
• 1/2 cup milk 120 grams
• 2 tablespoons warm water 30 grams
• 1/3 cup butter 76 grams melted or use margarine or shortening
• 1 egg for glazing 45 grams beaten

Instructions

 

• Place the dry yeast into a small bowl and add the 2 tablespoons of warm water and mix. Let it stand for 5 minutes or until it begins to bubble.
• Mixing using a Planetary Mixer – Add the flour, yeast mixture, salt, eggs, milk, butter, and half the sugar into a mixing bowl and mix using the hook attachment for 5 minutes at slow speed.
• Scrap the sides and Increase the speed, continue mixing for two minutes or until you notice the dough starting to develop.
• Slowly pour in the remaining sugar and continue to mix for additional 3 minutes or until the dough is fully developed. Sweet dough s should be smooth, shiny with good elasticity. You can also perform the windowpane test to validate the dough is fully developed.
• Remove the dough from the mixing machine and place it into a greased large bowl and cover with plastic.
• Let the dough bulk ferment for at least 4 hours or until it doubles in size.
• Grease a deep round 9-inch/3 inch in height baking pan and set it aside.
• Remove the dough from the bowl and pre-shape it round on a lightly dusted working surface. Cover with plastic and rest it 20 minutes
• Final Shape – On a light-floured work surface, round the dough into a tight ball shape and place it into the baking pan. Slightly press onto the top to flatten it. Cover with plastic or cloth and proof for about 2 hours or until it almost doubles in size.
• If you prefer a smaller size, roll format, divide the dough into 8 equal parts and follow the same makeup steps.
• Preheat the oven to 175°C (347°F) about 15 minutes before the dough is fully proofed.
• Glaze the top of the dough with egg wash and place it into the middle rack of the oven. Bake for approximately 40-45 minutes or until the tops are golden brown. For smaller rolls bake them for 16-18 minutes.
• Remove from the oven and release from the pan.
• Cool on a wire rack for at least 30 minutes before serving.

Keyword folar de massa sovada, massa sovada, pao doce, sweet bread