Portuguese Sweet Bread

Comments:
Source: Other  https://modernistcuisine.com/recipes/portuguese-sweet-bread/

Serving Size

Refresh / Double it

INGREDIENT	MODIFIER	VOLUME	WEIGHT	DIRECTIONS
Water	Divided		235 g	Sponge: Mix 65 g water, 35g bread flour, 25g milk powder, 15g sugar, and 10.5g yeast until homogeneous. Ferment in airtight container for 1 hour.
Bread Flour	divided		460 g
Powdered Milk			25 g
Granulated Sugar	divided		75 g
Bakers Yeast (active dry)	Osmotolerant, divided		12 g
				Dough (in mixer): Mix 170g water, 1.5g yeast and stir to dissolve yeast.
Egg (whole)			60 g	Add bread flour, sponge (from 1st step), 60g egg, 6g salt and mix on medium speed for gluten development
Table Salt			6 g
				Add 130g sugar and mix on slow speed until fully incorporated
Butter (unsalted)			60 g	Add 60g softened butter on medium-high speed. Place dough on sheet pan lined with lightly oiled silicon mat. Cover with plastic wrap or a plastic bag.
				After 30 minutes do a book fold (fold in half as if closing a book), and then rest another 30 minutes.
				Divide into 500g boules, shape and let rest for 20 minutes. Reshape as needed
				To check if dough is properly proofed, gently press exposed surface for 2 seconds. It should leave a small dent that slowly springs back, but indentation is still visible after 2 seconds.
Pearl Sugar			2 T	Mix egg with some water to make egg wash, brush surface with egg wash, add sugar if desired.
				Bake at 410 F for 40-50 min
				Consume within 1 day, or freeze for up to 2 months.