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Portuguese Sweet Bread Recipe (Original)

Ingredients

• 4 cps milk
• 1 tsp salt
• ½ pound Crisco
• 3 packages dry yeast
• 5 lbs flour
• ½ cup warm water
• 12 eggs
• 4 cups sugar
• 1 lemon (zested)
• Egg wash

Directions

• In sauce pan combine milk salt and lard and bring to a boil
• Set aside and wait
• In a small bowl combine yeast with 1 cup of flour and ½ cup warm water and set aside and set aside.
• In a large bowl using a wisk combine eggs sugar and lemon zest and mix thoroughly and add milk mixture, Yeast mixture and remaining flour and thoroughly combine and set aside to rise kneading 6 times every ½ hour.
• Bread will take 6 hours to rise.  
• Prepare five round loaf pans with butter or lard.  
• Divide dough between pans (pans should be half full).
• Knead bread and let it rise again till it reaches the top of the pan.
• Preheat oven to 350 degrees.
• Brush top with beaten eggs and bake for one hour until golden brown.

Portuguese Sweet Bread (Fat-Free)

 (Note: This whole wheat, fat free, sugar free bread is drier compared to regular Portuguese Sweet Bread)

Ingredients

• 11 cups whole wheat flour
• 5 cups SPLENDA® No Calorie Sweetener
• Egg substitute equaling 12 eggs
• 4 packages yeast
• ½ pound Promise® Buttery Spread
• 2 cups Original 8th Continent® light soymilk
• 1 tablespoon salt substitute
• 1 tablespoon lemon extract
• Pam® Original No-Stick Cooking Spray

Directions

• Preheat bread machine to 325 degrees F. Spray loaf pan with cooking spray.
• Dissolve yeast in ¾ cup hot water, 1 tablespoon salt substitute, and 1 teaspoon SPLENDA® . Whisk together and set aside to proof yeast.
• In a separate bowl, add Promise®, egg substitute, lemon extract, and cream together. Beat well.
• Add dry ingredients and yeast mixture. Mix well until dough begins to pull away from bowl. Place in greased bowl and cover to let rise to double, which should take approximately 1 to 3 hours.
• Place into greased pan and bake at 325 degrees F for 45 minutes.
• Remove loaf from the bread machine and let it rest for a few minutes before removing from the pan.

Malasadas (Original)

Ingredients

• 12 cup flour
• 2 tsp nutmeg
• 2 packages active dry yeast
• Half cup butter or margarine
• 1 ½ cup sugar
• 2 tsp lemon extract
• 4 cups milk medium hot
• 12 eggs

Directions

• Cream the butter sugar and lemon extract
• Add eggs and 2 cups milk
• Combine it well
• Add dry ingredients
• Add rest of milk gradually till dough forms workable consistency
• It may need more milk
• Let rise 1 to 1 ½ hours
• Heat oil to 275 degrees.
• Dip tablespoon in oil and scoop some dough and drop into oil. Cook and wait until dough turns over brown.
• Roll dough in sugar and cool on wire rack.

Malasadas (Fat-Free )

(Note: These whole wheat, fat free, sodium free malasadas are drier and harder texture than regular ones) 

Ingredients

Yeast Mix

• 4 packages yeast
• ½ cup warm water
• 3 teaspoons SPLENDA® No Calorie Sweetener
• 2 teaspoons whole wheat flour
• 1 medium Irish potato, boiled & mashed
• Butter Mix
• ½ cup Promise® Buttery Spread
• 2 cups SPLENDA® No Calorie Sweetener
• 1 teaspoon salt substitute

Milk Mix

• Egg substitute equaling 8 eggs, beat until thick
• 3 cups Original 8th Continent® light soymilk
• 1 cup potato water
• 2 teaspoon lemon extract
• Sugar Mix
• 9 cups whole wheat flour
• 2 cups SPLENDA® No Calorie Sweetener

Directions

• Combine sugar and butter mixes with yeast mix. Stir until well dissolved.
• In separate bowl, blend milk mix ingredients together.
• Slowly pour blended milk mix into sugar mix.
• Make the sign of the cross on top of dough.
• Dough should be sticky. Allow to rise in warm area. Cover bowl with towel or blanket.
• Heat canola or olive oil in pot (or wok, if possible). Dip tablespoon in oil and scoop some dough and drop into oil. Cook and wait until dough turns over brown.
• Roll dough in SPLENDA® and cool on wire rack.