Fresh poi
This modern introductory batch boils 500 g edible taro, then pounds it with water into fresh poi. It stops before fermentation and makes no preservation claim.
Modern adaptation
Pão doce (Hawaiian Portuguese sweet bread)
Pão doce · Portuguese sweet bread · Hawaiian Portuguese sweet bread · Pao Doce
This Hawaiian Electric pão doce is an enriched yeast bread with milk, eggs, melted butter and sugar, baked as two loaves or shaped into small rolls.
The Hawaiian Electric version
Hawaiian Electric publishes this enriched yeast dough under the name Pao Doce (Portuguese Sweet Bread). It uses milk, eggs, melted butter and sugar, and can be baked as two loaves or formed into three dozen small rolls. The company notes that the recipe was featured in the Honolulu Star-Advertiser in December 2016.
The instructions begin with a small flour batter and add the remaining flour until the dough is easy to handle. The source gives 5–6 cups total rather than a single fixed amount. It includes two timed bulk rises; a later page note also says the shaped loaves should rise until doubled, but does not give that final proof a time.
Sources for this section
Proof and bake sequence
Scald the milk, cool it to lukewarm, and mix it with the yeast, sugar and two cups flour. After salt and eggs are beaten in, add melted butter, then flour as needed. The dough rises until doubled, is punched down for a second rise, then kneaded and shaped. The page's later note says to let the formed loaves double before baking and to delay heating the oven until then.
The method gives 350°F for the oven and separate bake ranges for loaves and rolls. A later reader comment says the center should reach 190 degrees, but does not specify a unit; the numbered recipe itself supplies no internal-temperature endpoint. The temperature figure is therefore reported as an unattributed-scale reader note, not converted into a safety limit.
Sources for this section
History
Hawaiian Electric publishes this Pao Doce as a Portuguese sweet bread recipe from its Electric Kitchen and notes it was featured in the Honolulu Star-Advertiser on 28 December 2016. The page documents a Hawaiʻi preparation, not the bread's origin or a single formula shared by every Portuguese or Hawaiian community.
Ingredients
Yield 2 loaves or 36 small rolls · Scaling: source batch only
Warm waterfor yeast
59 mL¼ cup as recorded
30 mL2 tbsp as recorded
Low-fat milkscald, then cool to lukewarm
177 mL¾ cup as recorded
Flour5–6 cups total, divided; 2 cups for the first batter, remainder as needed
Amount not stated
source gives a 5–6 cup rangeSugarfor dough
237 mL1 cup as recorded
7.4 mL1½ tsp as recorded
Eggsfor dough
3 large
Unsalted buttermelted
237 mL1 cup as recorded
Eggbeaten for glaze
1 large
Method
Risks and precautions · Standard risk
The recipe's later reader comment gives an internal reading of 190 degrees but does not name the scale; the numbered method has no internal-temperature endpoint. No unit or safety limit is inferred.
- Bring the ingredients to room temperature. Dissolve the active dry yeast in ¼ cup warm water. Scald the milk and cool it to lukewarm. Let the yeast mixture stand for 5 minutes.
- Beat 2 cups flour for 5 minutes with the lukewarm milk, sugar and yeast mixture.
- Add the salt and 3 eggs and beat well. Add the melted butter and beat again.
- Stir in enough of the remaining flour to make the dough easy to handle. Knead until smooth and satiny.
- Place the dough in an oiled bowl, cover it and leave it in a warm place until doubled, about 2½ hours.
- Punch the dough down and let it rise again for about 1½ hours.
- Knead the dough and shape it into two loaves or small rolls. Place loaves in two greased 9-inch round pans. Brush with the beaten egg.
- Let the shaped loaves or rolls rise until doubled. A later note on the recipe page adds this final rise but gives no duration. Wait until the bread is ready to bake before heating the oven; then set it to 350°F (about 177°C).
- Bake loaves for 30–40 minutes or rolls for 20–25 minutes.
Conditions
Yield2 loaves or 36 small rolls
Fermentationfrom 4 h
Temperature controlMulti-stage
Places
Hawaiʻi
Documented preparation · Region evidenceHawaiian Electric publishes this community recipe and labels it Portuguese sweet bread. This records a documented Hawaiʻi preparation, not an origin claim.
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Sources
Hawaiian Electric, The Electric KitchenRecipe · Documented Hawaiʻi preparation · Historical publication context
Pao Doce (Portuguese Sweet Bread)The source gives ingredients, including 5–6 cups flour, and the room-temperature, scalded-milk, yeast, mixing, kneading and two timed rise sequence.
It specifies two loaves or three dozen rolls, two 9-inch pans, egg glaze and bake ranges at 350°F.
A later page note recommends waiting to heat the oven until shaped loaves double; a reader comment gives a center reading of 190 degrees without specifying its scale.
Cited in: The Hawaiian Electric version; Proof and bake sequence