Azorean Massa Sovada Sweet Bread
A quantified Azorean formula for two loaves, using an overnight starter, an egg-, milk- and butter-rich dough, and three rising stages. The Azores Government stresses the wide diversity of recipes among islands and families; this version omits the sweet potato and cinnamon found in the Terceira formula recorded by DGADR.
- Yields
- 2 loaves · about 10 servings
- Prep
- 60 min active (+ overnight starter and rising)
- Cook
- 30 min
Ingredients
- 12 g Fresh baker's yeast
- 2 tbsp Warm water
- 1 tbsp Coarse salt
- 1 Egg for the starter
- 1 tbsp Sugar for the starter
- 1 tbsp Flour for the starter
- 165 ml Milk
- 180 g Sugar for the dough
- 5 Eggs
- 2 Egg yolks
- 40 g Butter at room temperature
- 1 tsp Lard
- from 1/2 lemon Lemon zest
- 950 g Wheat flour
- 40 g Melted butter
- 1 Beaten egg, for brushing
Method
The day before, mix the yeast with the warm water and wait a few minutes until foam appears on the surface.
Add the salt, one egg, one tablespoon sugar and one tablespoon flour to the yeast. Beat with a fork, cover and leave to ferment overnight.
The next day, warm the milk with the 180 g sugar only until the sugar dissolves. Remove from the heat and allow to cool.
Beat the five eggs and two yolks with the 40 g softened butter, lard and lemon zest until homogeneous.
Gradually beat in the milk-and-sugar mixture, followed by the overnight starter, until incorporated.
Pour the liquids over the 950 g flour and knead with a dough hook for 10–15 minutes until consistent and elastic.
Work in the 40 g melted butter until the dough pulls away from the bowl. Cover and leave to rise until doubled in volume.
Divide the dough in two, shape two loaves and place them on a parchment-lined tray. Cover and leave to rise for another 20 minutes.
Heat the oven to 180°C / 350°F. Slash the loaves, brush with beaten egg and bake for 30 minutes. Cover with foil if they brown too quickly.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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