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Portuguese Sweet Bread III

This is a very vintage recipe for Portuguese candy bread. The dough for this egg bread is prepared the night before, left to upward push overnight, and then baked the following morning in round cake pans.

Ingredients :

  • 2 (zero.6 ounce) desserts compressed clean yeast
  • ¼ cup heat water (one hundred ten tiers F/45 tiers C)
  • three ½ cups white sugar
  • 6 eggs
  • five kilos all-cause flour
  • 1 ¼ tablespoons salt
  • 8 oz butter, melted
  • four cups milk
  • 1 egg, overwhelmed

Instructions :

Prep : 30M Cook : 2M Ready in : 15H

Notes :

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