PORTUGUESE SWEET BREAD

PORTUGUESE SWEET BREAD

Ingredients:
1/2 c Water;warm (105-115~) 1 c Sugar
1 c Milk c All purpose flour; sifted
1/2 c Butter; cut into pieces 2 tb Butter; melted
2 ts Salt

Directions:
Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until
foamy, about 5 minutes. Scald milk. Add butter and salt and stir until
butter melts. Cool to lukewarm. Using electric mixer, beat eggs until
frothy. Add sugar and beat until creamy, about 3 minutes. Blend in milk
mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at a time;
dough should be soft and pull away from sides of bowl. Turn dough out onto
well-floured surface, sprinkle with 1 cup flour and knead until smooth and
elastic, adding up to 1 cup more flour as necessary to prevent stickiness,
about 10 minutes. Grease large bowl. Add dough. turning to coat entire
surface. Cover and let rise in warm draft-free area until doubled in
volume, about 2 hours. Punch dough down. Let rest 10 minutes. Grease two
9-inch round cake pans. Divide dough in half. Press each half into pan.
Cover and let rise in warm draft-free area until doubled in volume, about 1
hour. Preheat oven to 350~. Bake until loaves are golden brown and sound
hollow when tapped on bottom, about 30 minutes. Brush tops immediately with
melted butter. Serve warm. Makes 2 loaves.
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---------- Recipe via Meal-Master (tm) v7.05
Title: CSOROGE-HUNGARIAN CRISPY CRULLERS
Categories: Breads, Doughnuts
Servings: 1
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