Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Massa sovada dos Açores is a celebratory sweet bread, with a soft crumb and delicate aroma.
The recipe requires thorough kneading, patient fermentation and careful baking to preserve its texture.
Ingredients
- 700 g flour
- 12 g of dried yeast
- 250 ml warm milk
- 150 g sugar
- 4 eggs
- 100 g butter
- Lemon zest
- 1 pinch of salt
Method
- Mix the yeast, milk and part of the sugar.
- Add the flour, eggs, butter, lemon zest and salt.
- Knead thoroughly until the dough is elastic.
- Leave to rise until doubled in size.
- Shape into loaves and leave them to rise again.
- Bake until the loaves are golden and sound hollow when tapped.
Tips from Empório Portugal
- Long kneading is important.
- Fermentation must take place slowly.
- Lemon zest adds a delicate Azorean aroma.
Possible substitutions in Brazil
- Whole milk gives the bread a softer crumb.
- Plain flour works, but strong bread flour gives more structure.
Pairing
Coffee, black tea or milk. No mandatory alcoholic beverage.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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