Light, fluffy, and perfectly sweet. This Vegan Portuguese Sweet Bread is easy to make and tastes just like the one you’d find at a local bakery.
Course Snack
Cuisine Portuguese
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Proof Time 8 hourshours
Total Time 9 hourshours
Servings 1loaf
Author Two Market Girls
Ingredients
Dough:
½tbspinstant yeast
2tbsplukewarm water
100g(½ cup) granulated sugar
360g(3 cups) all-purpose flour
pinchsalt
½cupnon-dairy milk
24g(2 tbsp) shortening
28g(2 tbsp) vegan butter
½cupJust Egg
Egg Wash:
1tbspJust Egg
1tbspsoy milk
Instructions
Dissolve yeast in water and add a pinch of the sugar. Set aside until foamy.
Combine all-purpose flour and salt, set aside.
In a small pot over medium-low heat add non-dairy milk, vegan butter, and shortening until melted and combined. Set aside and cool until lukewarm.
In a large bowl or the bowl of a stand mixer beat granulated sugar and just egg until combined. Add yeast mixture, flour mixture, and the milk mixture and knead together with your hands or a dough hook until a dough forms. The dough will be sticky - we recommend using stand mixer. Knead it until it comes together as a smooth ball. Cover the bowl with Saran Wrap and a kitchen towel and set aside to rise for 4-6 hours or doubled in size.
Prepare a 6" spring form cake pan by brushing generously with melted vegan butter. Sprinkle with flour and move around until a thin coating of flour is over the inside.
Punch down the dough then form it into a round loaf. Place in the prepared cake pan and allow to rise again until doubled in size.
Preheat the oven to 300°F. Note that we use the convection setting on the oven.
Make the egg wash by combining Just Egg and soy milk. Using a pastry brush brush the top of the proofed dough with egg wash.
Bake the Portuguese sweet bread for 35-40 minutes or until a deep golden brown. We tend to lean towards 40 minutes when we bake ours.
Let the bread cool in the pan for 5 minutes, then remove and set on a wire rack. Once slightly cooled, slice and enjoy!