CALORIES (PER SERVING)
750 kcal
Nothing brings more comfort than the smell of **sweet bread** fresh out of the oven, evoking memories of family afternoons. This sweet bread recipe is simple and results in soft breads filled with creamy condensed milk flavored with pineapple, perfect for a special breakfast. Easy to prepare, it yields 5 servings in about 155 minutes total, including resting and baking. Tested and approved by expert Marilia Zagato.
Sweet Bread irresistible filled – Get ready to make fluffy sweet bread with light dough fermented for 1 hour and creamy condensed milk filling with pineapple flavor, baked at 180°C for 60 minutes. Yields 5 juicy and crispy servings. Ideal for family sweet snacks. Let’s bake now?
Sweet Bread Ingredients
Dough
- 3 ½ cups (tea) of wheat flour (390 g) – Forms the structure of the sweet bread dough, providing lightness and elasticity.
Substitution: Bread flour for greater gluten development. - 1 tablet of fresh biological yeast (15 g) – Responsible for the dough’s growth, making the bread fluffy.
- ½ cup (tea) of sugar (100 g) – Sweetens and feeds the yeast for perfect fermentation.
- 1 egg – Enriches the dough, giving softness and golden color.
- 4 tablespoons of unsalted melted butter (60 g) – Brings creaminess and buttery flavor to the dough.
- ½ cup (tea) of warm milk (100 ml) – Gentle hydrator that activates the yeast without killing it.
Substitution: Heated vegetable milk for lactose-free version. - Half sachet of pineapple flavor seasoning – Flavors the dough with soft tropical notes.
- 1 pinch of salt – Balances the flavors and enhances the sweetness.
- 1 yolk – For brushing, ensuring shine and crunch on the crust.
- 5 tablespoons of crystal sugar (75 g) – Sprinkled on top, creates irresistible caramelized crunch.
Filling
- ½ can of condensed milk (200 g) – Creamy and sweet, forms the irresistible filling of the sweet bread.
- 1 tablespoon of unsalted melted butter (15 g) – Binds the ingredients and adds softness to the filling.
- Half sachet of pineapple flavor seasoning – Intensifies the tropical flavor in the heart of the bread.
Utensils for Making Sweet Bread
Separating the utensils before starting ensures a smooth preparation of the sweet bread, avoiding interruptions and maintaining kitchen hygiene for professional results.
- Large bowl
- Wooden or silicone spoon
- Floured surface or countertop
- Rolling pin
- Sharp knife or cutter
- Kitchen brush
- Large non-stick baking sheet
- Clean dish towel
How to Make Sweet Bread
- Prepare the initial dough: In a wide bowl, sprinkle the wheat flour and crumble the fresh biological yeast with your fingers until fully integrated with the powders. Add the sugar, whole egg, melted butter, warm milk, pineapple seasoning, and pinch of salt. Stir well with a spoon until a uniform mixture forms. Transfer to a lightly floured countertop and knead the dough vigorously for exactly 10 minutes, until it becomes smooth, elastic, and no longer sticks to your hands – this kneading activates the gluten, essential for the fluffy texture of the sweet bread.
- Rest and shaping: Place the dough in a bowl greased with a bit of butter, cover with a clean cloth, and let it ferment for 1 hour in a sheltered spot away from wind, until it doubles in volume. Then, roll it out with a rolling pin on a floured surface to 0.5 cm uniform thickness. Divide into 5 precise 10 x 30 cm rectangles, preparing for the filling.
- Assemble the filling and roll: In a smaller bowl, combine half a can of condensed milk with the tablespoon of melted butter and pineapple seasoning, beating until creamy and homogeneous. Spread 2 tablespoons on each rectangle, rolling like a long jelly roll from one end, forming charming spirals that trap the juicy filling inside the sweet bread.
- Bake and finish: Arrange the spirals on a large lined or greased baking sheet, baking in a preheated oven at 180°C for 30 initial minutes. Remove, brush with beaten yolk for golden shine, and sprinkle crystal sugar on top, returning to the oven for another 30 minutes or until the surface is evenly golden and crispy, releasing an irresistible aroma of fresh sweet bread.
Nutritional Information of Sweet Bread
The values below are approximate estimates per serving, calculated based on official food composition tables (such as TACO/TBCA/USDA) and may vary depending on the ingredients used.
| Nutrient | Amount per serving | % DV* |
|---|---|---|
| Calories | 750 kcal | 38% |
| Carbohydrates | 120 g | 40% |
| Proteins | 10 g | 20% |
| Total fats | 25 g | 38% |
Macronutrient distribution per serving
Data source: Values calculated based on recipe quantities, using the Brazilian Food Composition Table (TBCA) for flour, condensed milk, and butter, and USDA FoodData Central for yeast and eggs.
Links: TBCA, USDA. *% Daily Values of reference for a 2000 kcal diet.
Tips for Perfect Sweet Bread
These special tips will help you master the sweet bread recipe, avoiding common mistakes and ensuring fluffy dough, creamy filling, and perfect crust in every batch.
- Window test on the dough: After kneading for 10 minutes, take a small piece and stretch it gently – if it forms a thin and translucent membrane without tearing, the gluten is ideally developed, avoiding dense breads.
- Avoid overly hot milk: The milk should be warm (about 37°C); too hot kills the yeast, preventing dough growth and resulting in heavy and bland sweet bread.
- Warm place to ferment: Let the dough rise in an environment at 25-30°C, covered with a damp cloth; cold drafts slow the process, leading to insufficient volume.
- Knead with energy: Don’t stop before the full 10 minutes – the dough should come off your hands and become elastic; poorly kneaded dough forms hard breads full of large holes.
- Don’t open the oven early: Keep the door closed for the first 25 minutes so internal steam grows the sweet bread; early openings cause sinking and dry crust.
- Brush thin yolk: Use a light layer for golden shine without soaking – brush right after the first bake and sprinkle crystal sugar immediately for caramelized crunch.
- Filling in the right measure: Exactly 2 tablespoons per rectangle avoid leaks; excess runs out in the oven, burning and leaving the interior empty.
Sweet Bread Variations
The versatile sweet bread dough allows delicious adaptations while maintaining the basic rolled filled structure, ideal for experimenting with seasonal flavors or dietary restrictions without losing the characteristic fluffiness.
- Chocolate sweet bread: Replace pineapple seasoning with cocoa powder in the dough and filling with creamy brigadeiro, baking the same – perfect for kids’ parties with intense and melted touch.
- Vegan version: Swap eggs for hydrated flaxseed (1 tablespoon + 3 water), milk for warm vegetable, and butter for coconut oil; yields fluffy breads for all audiences.
- Cheese and herbs filling: Use cheese cream with oregano in the filling for savory sweet bread, brushing yolk and baking at 180°C – great protein morning snack.
- Natural citrus flavor: Add lemon zest to the dough and fill with sour condensed milk; maintains tropical softness with refreshing freshness.
- With shredded coconut: Mix fresh coconut in the filling for internal crunchy texture, sprinkling more on top before baking – classic Brazilian moist version.
- Low carb: Reduce flour by half with almond flour, use sweetener instead of sugar; results in light breads for controlled diets, baking for 35 extra minutes.
Ingredient Tips for Sweet Bread
nutritional: Qualitative comment (more
Now that your sweet bread is ready, serve it still warm to enjoy the crunch of crystal sugar contrasting with the creamy pineapple filling. Cut into generous slices and pair with fresh coffee or herbal tea – perfect for a cozy afternoon tea or revitalizing morning snack.
This simple recipe transforms basic ingredients into fluffy and aromatic breads, ideal for sharing with family or surprising friends. With practice, you’ll remake it as many times as you want, adjusting personal touches for special occasions like birthdays or rainy afternoons.
To vary the menu, try our Fluffy and Easy Homemade Bread, which pairs perfectly as a neutral base alongside the filled sweet bread, balancing sweet and savory flavors on a bountiful table.
If you prefer something more substantial, the Can I replace fresh yeast with dry yeast?
Yes, use 5 g of dry biological yeast instead of the 15 g fresh tablet, activating it in warm milk for 5 minutes before mixing. The recipe maintains the yield of 5 servings perfectly, but check the yeast’s expiration date to ensure fermentation. The dough will be equally fluffy with this adjustment.
FAQ
FAQ – FREQUENTLY ASKED QUESTIONS ABOUT HOMEMADE BREAD
How do I know if the dough is at the right kneading point?
After 10 minutes of kneading, the dough should come off your hands, be smooth and elastic. Do the window test by stretching a thin piece that doesn’t tear, forming a translucent membrane. If it still sticks, knead for another 2 minutes to properly activate the gluten.
Can I prepare the sweet bread in advance and how to store it?
Prepare the dough the day before and let it ferment in the fridge for 8-12 hours for more intense flavor. Store in a closed container at room temperature for up to 2 days or freeze for 2 months. Reheat in the oven at 160°C for 10 minutes to restore crunch.
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