Massa Sovadais a traditional Portuguese sweet bread with an unusual ring shape, fluffy and airy texture and an appealing golden color which makes it an ideal holiday food. The bread is also known as Massa or Pao doce with the Easter variation of the bread being called Folar. Previously the bread was normally baked around Christmas and Easter with hard boiled eggs embedded within it. Such egg embedded loaves were mainly savored during the holidays ensuing the Christmas and Easter. Today the food trends have largely changed and the bread is now prepared throughout the year. The bread is not only popular around Portugal but it is also an integral part of the Hawaiian cuisine and New England cuisine. The bread was introduced to these regions by the migrant Portuguese population.
Massa Sovada Recipe: Method of Preparation
Ingredients like castor sugar, lukewarm water, dry yeast, eggs, salt, tepid milk, white flour and melted butter are commonly used in the preparation of the bread. The bread preparation begins with dissolving yeast. The other ingredients like eggs, salt and sugar are whipped separately. They are combined with the yeast and milk or flour is added to it. The dough is turned on floured surface and kneaded using butter, after which it is stored in a warm place and left undisturbed for an hour or two. The dough is portioned in two sections and modeled into round loaves which are again placed on a buttered baking sheet to rise to double their volume. These are then baked in an oven until they turn golden brown on the top side. The melted butter is coated on each loaf depending on one’s taste preferences.
Eating and Serving Portuguese Sweet Bread
Massa Sovada is eaten as a part of lunch or dinner meal or is simply eaten for breakfast. The bread is ideally accompanied by a raspberry jam or homemade lemon curd or honey. It can also be served after buttering depending.