Portuguesen Easter Bread Dutch Boys Recipes

EMERIL LAGASSE'S PORTUGUESE SWEET BREAD

Steps:

• Combine the milk, salt and lard in a saucepan and bring to a boil. Set aside.
• In a small bowl combine the yeast, 1 cup of the flour, and 1/2 cup warm water and set aside.
• In a large bowl, with a whisk, combine the eggs, sugar and lemon zest and mix thoroughly.
• Add the milk mixture, yeast mixture and remaining flour and thoroughly combine.
• Set aside to rise, kneading 6 times every half hour.
• The bread will take 6 hours to rise.
• Prepare 5 round loaf pans with butter or lard.
• Divide the batter among the pans - each pan should be half full.
• Press the dough evenly in the pan and let it rise again until it reaches the top of the pan.
• Preheat the oven to 350 degrees F.
• Brush the loaves with beaten egg.
• Bake for about 1 hour, until golden brown.

FOLAR DA PASCOA (PORTUGUESE EASTER SWEET BREAD)

Steps:

• 1. In a large mixing bowl combine 1 cup of your flour, salt, sugar and yeast together with fingers, set aside.
• 2. In a medium sauce pan heat milk along with the 3 tablespoons of butter. Heat to 110'F, no higher!
• 3. Slowly pour milk into flour mixture. Stir with fingers to completely combine. Let stand for 10 minutes.
• 4. Add remaining flour, eggs and egg yolks to mixing bowl. Combine with hands, mixing for 6-7 minutes until the dough is well mixed and elastic-like. Turn the dough into a tight ball. Side note: Add a tablespoon of flour at a time if needed to get the dough where it needs to be. Do not exceed an extra 1/2 cup however.
• 5. Turn dough out into a large mixing bowl, greased with extra virgin olive oil. Turn dough around in bowl until the dough ball is coated in oil. Cover with a dish cloth and let rise for 1 hour.
• 6. After dough rises, punch it down and turn out onto a floured board or counter-top. Divide dough into two even balls. Cover and let rise for 15 minutes.
• 7. Roll each dough ball into 24 inch ropes. Cut the last 4 inches of each rope off and set aside.
• 8. Twist the 20 inch dough ropes around each other into a simple braid.
• 9. Form the twisted braid into a ring and press to connect the ring at the seem.
• 10. Slip 6 of the brown eggs between the folds and put the 7th in the center of the dough ring.
• 11. Take the two 4 inch dough strips and form a cross over the center egg. I try and use the cross to conceal the seam in the ring.
• 12. Carefully move the dough ring over to a greased baking sheet and let rise a 3rd time covered for another hour.
• 13. Preheat an oven to 350'F Brush egg wash over dough ring and bake for 50 minutes or until golden brown.