Portuguese Easter Bread (Pão de Páscoa)

Authentic Portuguese Easter Bread recipe featuring soft, fluffy braided dough infused with warm spices and plump raisins. This traditional homemade sweet bread is perfect for holiday celebrations, brunch, or gifting. Easy-to-follow instructions for making classic Portuguese Pão de Páscoa with active dry yeast, enriched with butter, eggs, and sugar for a tender crumb and golden crust. Ideal for bakers looking to create festive bread with rich flavor and a beautiful braided design.

Ingredients

• 1 ½ cups very warm milk
• 1 cup white sugar + 1 tsp sugar
• ½ cup (8 tablespoons) unsalted butter, softened
• 1 tsp salt
• 2 envelopes active dry yeast (about 1 ½ tablespoons)
• 3 eggs, well beaten
• 6 ½ cups all-purpose flour, unsifted
• 1 egg (for egg wash)
• 1 tsp water (for egg wash)
• ¾ to 1 cup white or brown raisins
• 2 cups boiling water

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Instructions

1. Prepare the Raisins:
   Place the raisins in a bowl and pour boiling water over them. Let soak for 10 minutes. Drain well and set aside.
2. Proof the Yeast:
   Heat ½ cup milk for about 30 seconds in the microwave until warm (not hot). Pour into a large measuring cup, add 1 teaspoon sugar, sprinkle yeast over the top, stir gently, and let stand until bubbly and doubled in size, about 10 minutes.
3. Mix Wet Ingredients:
   In a large bowl, combine 1 cup very warm milk (about 1 minute in the microwave), the full cup of sugar, softened butter, and salt. Stir until most of the butter has melted.
4. Combine Yeast and Eggs:
   Add the beaten eggs and the proofed yeast mixture to the butter mixture. Stir to combine.
5. Add Flour and Knead Dough:
   Using a dough hook or wooden spoon, gradually add the flour, about 1 cup at a time, mixing until a soft dough forms. Knead the dough for 8–12 minutes until smooth and elastic. The dough will still be slightly sticky and cling to the bowl but shouldn’t stick to your fingers. If kneading by hand, transfer to a floured surface and knead with minimal extra flour to prevent sticking.
6. Add Raisins:
   Fold the drained raisins into the dough until evenly distributed.
7. First Rise:
   Transfer the dough to a large buttered bowl, turning to coat all sides with butter. Cover with a clean tea towel and let rise in a warm, draft-free place until doubled in volume, about 1½ hours. (Tip: Place in a warmed oven, then turn it off, for a consistent warm environment.)
8. Shape the Bread:
   Punch down the dough and turn it onto a lightly floured surface. Divide the dough in half. Take one half and divide it into four equal portions. Roll each piece into a 15-inch strip.
9. Braid:
   Pinch the four strips together at one end. Starting with the rightmost strip, cross it over its neighbor. Then tuck the leftmost strip under its neighbor and over the next strip. Repeat this braiding pattern until finished, then pinch the opposite end to seal.
10. Second Rise:
    Place each braid into a buttered baking dish. Cover loosely with a towel and let rise for 30 minutes.
11. Prepare for Baking:
    Preheat oven to 375°F (190°C). Whisk together 1 egg and 1 teaspoon water to make an egg wash. Generously brush the top and sides of each braid with the egg wash.
12. Bake:
    Bake each loaf separately for 20–22 minutes or until golden brown.

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Why You’ll Love This Recipe

• Soft, fluffy, and slightly sweet bread perfect for Easter or any celebration
• Beautiful braided presentation that impresses guests
• A traditional recipe passed down through generations with authentic flavors
• Soft texture combined with juicy raisins for a pleasant bite

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Tips

• Use warm milk, not hot, to activate the yeast without killing it.
• Soaking raisins makes them plump and juicy in the bread.
• Knead the dough well to develop gluten for a tender, elastic texture.
• Use a warm, draft-free spot for rising to ensure proper dough proofing.
• Brush the bread with egg wash for a shiny, golden crust.

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Variations and Substitutions

• Raisins: Swap raisins for dried cranberries, currants, or chopped dried apricots.
• Flour: Substitute up to half the all-purpose flour with bread flour for a chewier texture.
• Sweetness: Reduce sugar slightly for a less sweet bread.
• Gluten-Free: Try a gluten-free flour blend, but expect a different texture and shorter rise times.

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FAQs

Can I prepare this dough ahead of time?
Yes! After the first rise, you can refrigerate the dough overnight. Bring it back to room temperature before shaping and the second rise.

How long will the bread keep?
Store in an airtight container at room temperature for up to 3 days. It also freezes well when wrapped tightly.

Can I make smaller loaves or rolls?
Absolutely! Divide dough into smaller portions and shape into rolls or mini braids.

What’s the best way to store leftover bread?
Wrap tightly in plastic wrap or foil and keep at room temperature. Reheat gently before serving.

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Serving and Suggestions

• Serve warm with butter or honey for breakfast or brunch.
• Pairs well with coffee, tea, or a light fruit spread.
• Use as a base for French toast with a hint of cinnamon and maple syrup.
• Makes a charming homemade gift for holidays or special occasions.