There are actually a few different versions of Portuguese sweet bread. East Coast versions like the one I fell in love with usually incorporate powdered milk into the dough with a little lemon zest or nutmeg for kick. Hawaiian versions tend to use potatoes and evaporated milk to get the same soft texture. What they all have in common is a thin, crisp crust with a pillow-soft interior and a mildly sweet flavor.
My favorite recipe comes from the Bread Baker’s Apprentice by Peter Reinhart, a fellow lover of Portuguese sweet bread by the sounds of it. King Arthur Flour also has recipes for the East Coast version and the Hawaiian version on their website (scroll down for Hawaiian version).
Have you ever had Portuguese sweet bread or tried making it at home?