📝 About This Recipe
Originating from the North of Portugal, the Regueifa is an iconic, wreath-shaped white bread known for its exceptionally light, airy crumb and its beautifully braided, golden crust. Traditionally enjoyed on Sundays and during religious festivities, this bread is a symbol of communal sharing and artisanal craftsmanship. Its delicate sweetness and soft texture make it a versatile masterpiece that bridges the gap between a hearty table bread and a refined pastry.
🥗 Ingredients
The Yeast Starter (Preferment)
- 100 grams Bread flour (high protein content)
- 25 grams Fresh yeast (or 8g of active dry yeast)
- 100 ml Warm water (approximately 35°C/95°F)
- 1 teaspoon Granulated sugar
Main Dough
- 900 grams Bread flour (Type 65) (sifted)
- 18 grams Fine sea salt
- 50 grams Granulated sugar (adds a hint of sweetness and aids browning)
- 60 grams Unsalted butter (softened at room temperature)
- 400-450 ml Warm water (adjust based on flour absorption)
- 20 grams Lard (traditional for authentic texture; can substitute with more butter)
The Finish
- 1 Egg yolk (large)
- 1 tablespoon Whole milk (for the egg wash)
👨🍳 Instructions
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1
Prepare the yeast starter by mixing the 100g of flour, yeast, sugar, and 100ml of warm water in a small bowl. Cover with a damp cloth and let it rest in a warm, draft-free spot for 20-30 minutes until it becomes bubbly and doubles in size.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the remaining 900g of sifted flour, sugar, and salt. Make a well in the center.
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3
Pour the bubbly yeast starter into the well. Add the softened butter and lard, then gradually begin adding the warm water (starting with 400ml).
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4
Mix by hand or with a dough hook on low speed until the ingredients come together. If the dough feels too dry, add the remaining water a tablespoon at a time. The dough should be soft but not sticky.
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5
Knead the dough vigorously for 10-15 minutes by hand (or 8 minutes on medium speed in a mixer) until it is smooth, elastic, and develops a slight sheen. This is crucial for the 'shredded' texture of the final bread.
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6
Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in volume.
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7
Gently punch down the dough to release the gases. Divide the dough into two equal portions to make two regueifas.
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8
For each regueifa, divide the portion into two long ropes (about 50cm long). Twist the two ropes around each other to create a thick braid.
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9
Form the braid into a circle and join the ends firmly by pinching them together to create the signature ring shape. Place each ring on a baking sheet lined with parchment paper.
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10
Cover the rings with a light cloth and let them proof for another 45-60 minutes. They should look puffy and nearly double in size again.
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11
Preheat your oven to 200°C (400°F). Whisk the egg yolk and milk together to create an egg wash.
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12
Gently brush the surface of the proofed rings with the egg wash, being careful not to deflate the dough. This ensures a shiny, deep golden crust.
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13
Bake in the center of the oven for 30-35 minutes. The bread should sound hollow when tapped on the bottom and have a rich, golden-brown color.
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14
Remove from the oven and transfer to a wire rack to cool completely before slicing. This prevents the interior from becoming gummy.
💡 Chef's Tips
Use high-quality bread flour with at least 12% protein to ensure the bread holds its braided shape and rises high. Don't rush the first rise; the slow fermentation is what develops the characteristic 'white bread' flavor and aroma. If you don't have lard, you can use shortening or extra butter, but lard provides the most authentic, tender crumb. Ensure all ingredients, especially the butter and lard, are at room temperature to incorporate evenly into the dough. To check if the bread is done without a thermometer, the internal temperature should reach 88-90°C (190-195°F).
🍽️ Serving Suggestions
Serve warm with a thick slab of salted Portuguese butter (like Mimosa or Terra Nostra). Pair with a cup of 'Meia de Leite' (Portuguese latte) for a classic Sunday morning breakfast. Enjoy alongside a plate of cured Portuguese meats like Presunto or Chouriço for a savory snack. Use leftovers for 'Rabanadas' (Portuguese French Toast) as the dense crumb holds up perfectly to soaking. Serve with a drizzle of wildflower honey and a slice of Queijo da Serra for a sweet and salty treat.