📝 About This Recipe
Hailing from the lush volcanic archipelagos of the Azores, these sweet bread rolls are a cornerstone of Portuguese festive traditions, particularly during the Holy Spirit festivals. Characterized by a rich, brioche-like crumb and a subtle hint of lemon and cinnamon, they offer a nostalgic sweetness that melts in your mouth. This recipe honors the 'sovada' (kneaded) tradition, resulting in a cloud-like texture that makes every bite feel like a warm embrace from a traditional Azorean kitchen.
🥗 Ingredients
The Yeast Bloom
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/4 cup Warm water (between 100°F and 110°F)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Rich Dough
- 4 1/2 to 5 cups All-purpose flour (sifted, plus extra for dusting)
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 1 cup Whole milk (lukewarm)
- 3 pieces Large eggs (at room temperature)
- 1/2 teaspoon Fine sea salt
- 1 tablespoon Lemon zest (finely grated from 1 large lemon)
- 1/2 teaspoon Ground cinnamon (optional, for authentic warmth)
- 1 tablespoon Honey (helps with moisture and color)
The Finish
- 1 piece Egg yolk (for the egg wash)
- 1 tablespoon Milk (to mix with the yolk)
- 1 tablespoon Coarse sugar (for sprinkling on top)
👨🍳 Instructions
-
1
In a small bowl, combine the warm water, 1 teaspoon of sugar, and the yeast. Stir gently and let it sit for about 10 minutes until it becomes frothy and bubbly.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together 4 cups of the flour, the remaining cup of sugar, salt, lemon zest, and cinnamon.
-
3
In a separate medium bowl, lightly beat the 3 eggs. Whisk in the lukewarm milk, melted butter, and honey until well combined.
-
4
Create a well in the center of the dry ingredients. Pour in the yeast mixture and the liquid egg/milk mixture.
-
5
Using a wooden spoon or the dough hook attachment, mix until a shaggy dough forms. If using a mixer, knead on medium-low speed for 8-10 minutes. If by hand, turn onto a floured surface and knead for 12-15 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your hands.
-
6
If the dough is too sticky, add the remaining flour 1 tablespoon at a time. The dough should be very soft and supple.
-
7
Lightly grease a large bowl with oil or butter. Place the dough inside, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
-
8
Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface.
-
9
Divide the dough into 12 to 15 equal portions (about the size of a large lemon). Roll each portion into a smooth, tight ball by cupping your hand over the dough and moving in a circular motion.
-
10
Place the balls on two parchment-lined baking sheets, leaving at least 3 inches of space between them as they will expand significantly.
-
11
Cover the trays loosely and let the rolls rise for another 45-60 minutes until they look puffy and light.
-
12
Preheat your oven to 350°F (175°C). Prepare the egg wash by whisking the egg yolk and tablespoon of milk together.
-
13
Gently brush the tops of the risen rolls with the egg wash and sprinkle with a pinch of coarse sugar if desired.
-
14
Bake for 25-30 minutes, or until the tops are a deep golden brown and the rolls sound hollow when tapped on the bottom.
-
15
Transfer to a wire rack to cool. For the softest crust, you can lightly brush the tops with a little melted butter while they are still hot.
💡 Chef's Tips
Temperature is key: ensure your eggs and milk are not cold, as this slows down the yeast significantly. Don't rush the rise; the 'sovada' dough is heavy with sugar and fat, so it needs ample time to develop that airy texture. If the rolls are browning too quickly, tent them loosely with aluminum foil halfway through baking. For a truly authentic flavor, use a high-quality European-style butter with a higher fat content. To store, keep them in an airtight bag for up to 3 days, or freeze them for up to a month and reheat in the oven.
🍽️ Serving Suggestions
Serve warm with a generous slab of salted Azorean butter (Queijo da Ilha butter if available). Pair with a cup of strong Portuguese 'galão' (espresso with foamed milk) for the perfect breakfast. Enjoy alongside a slice of mild white cheese, like Queijo Fresco, for a sweet and salty contrast. Toast leftover slices the next day and drizzle with local wildflower honey. Serve as an accompaniment to a traditional 'Alcatra' (Azorean pot roast) to soak up the rich juices.