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Portuguese sweet bread (Portuguese: pão doce "sweet bread" or massa sovada "kneaded dough") is a bread made with milk, sugar, eggs, yeast, flour and sometimes lemon peel to produce a subtly sweet lightly textured loaf or rolls. A slightly different recipe is made during Easter that is known as folar and often contains a hard-boiled egg.[1][2] The bread was brought to Hawaii by Portuguese immigrants from Madeira and the Azores. Under the name Hawaiian rolls, Portuguese sweet bread is now considered a quintessential dish in Hawaiian cuisine and is widely consumed throughout the United States.[3]

Portuguese sweet bread

Alternative names	pão doce, massa sovada, Hawaiian rolls
Type	bread
Course	dessert
Place of origin	Portugal
Associated national cuisine	Portuguese cuisine
Main ingredients	milk, sugar, flour, eggs, butter, yeast, salt

Portuguese sweet bread is traditionally made in Madeira and the Azores around Christmas, and the Easter version is made around Easter, but it is also available year-round on the islands. It is uncommon to find this type of bread in mainland Portugal. It is traditionally baked in a stone oven known as a forno.[4]

The bread is usually served simply with butter and is sometimes served with a rice pudding known as arroz doce.

Portuguese sweet bread is common in areas with large populations of Portuguese Americans and Portuguese Canadians, such as New England, Hawaii, northern New Jersey, southern Florida, California, and Ontario, Canada especially Toronto, and it is prominent in Hawaiian and New England cuisines. At one time, Hawaii featured numerous fornos for baking Portuguese breads constructed by Portuguese immigrants.[4] The California-based company King's Hawaiian and numerous regional bakeries produce Portuguese sweet bread.[5]

See also

• Folar, the Easter version of Portuguese sweet bread
• Fougasse
• Pan dulce

References

• Laudan, Rachel (1996), The Food of Paradise: Exploring Hawaii's Culinary Heritage, New York: University of Hawaiʻi Press, ISBN 0-8248-1778-8, archived from the original on 2016-08-22, retrieved 2020-05-09

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