Virginia P. Lima's Portuguese Sweet Bread

1 C. Milk

2 pkgs. (4 ½ tsp) Quick-Rising Yeast

½ C. Water, warmed to 110˚ F

1 C. plus 1 Tbsp Sugar, Divided

5 ½ to 6 ½ C. Flour

½ C. Butter

2 tsp. Salt

3 Eggs, Beaten

2 Tbsp. Whiskey or 1 tsp. Lemon Extract

1 Egg, Beaten, for Glaze

Warm milk in microwave for 40 seconds at low. Set aside. 

Dissolve yeast in warm water. Add 1 tablespoon of the sugar. Set in a warm place to proof, about 10 minutes. Mixture will bubble when yeast is proofed.

Mix 5 ½ cups of the flour, butter, salt, and 1 cup of the sugar in the bowl of a standing mixer fitted with the paddle attachment. Add eggs. Add yeast mixture and whiskey or lemon extract. Add up to ¾ cup milk gradually, continuing to work the dough. If dough continues to be sticky, add remaining ½ to 1 cup flour until dough firms up. Change to the dough hook and continue to knead for 5 minutes at medium speed.

Butter a large bowl. Place dough in bowl and turn dough so that all surfaces have a film of butter. Put in a warm place and allow to rise until double in size, about 1 hour. Punch down dough and divide in half. Coat two 9-inch cake pans with vegetable spray or butter. Shape the dough into 2 rounds or rolls (like a wreath), using a little flour if necessary. Place in cake pans and let rise for 30 minutes. 

While the dough is rising, set the oven rack in the middle position. Preheat the oven to 350˚ F. 

Make slits on top of the risen dough. Brush with beaten egg. Bake 25 to 30 minutes, or until crust is golden brown. Cool on rack. 

Brass, Marilynn and Sheila, Heirloom Baking with the Brass Sisters, Black Dog & Leventhal Publishers, New York, 2006, Virginia P. Lima’s Portuguese Sweet Bread, p. 261.