Pao Doce with Apricots

Pao doce is a Portuguese bread typically made for Easter. It's also popular year-round in Hawaii. This is a version made with apricots and makes the best breakfast toast ever.

Bread:

1 russet potato

2 tablespoons sugar

1 package active dry yeast  (2 1/2 tsp)

1/4 cup whole milk

1 teaspoon salt

1/4 cup butter

3 eggs

3/4 cup + 2 Tbsp sugar

4 cups flour

1 Tbsp vegetable oil

1/2 cup California apricots, chopped

zest of 1 orange

Quarter the potato, just cover with water, and boil until soft in a small saucepan. Remove from the water and reserve 1/4 cup of the potato water. Let the water cool to lukewarm. Mash the potato until there are no lumps and measure out 2/3 cup.

When the potato water is 105° - 115° F, add 2 Tbsp sugar and the yeast; stir to dissolve. Stir in mashed potato.

Scald milk in a small saucepan, add salt and set aside to cool. Melt the butter and cool. Beat eggs. Set aside a tablespoon of egg in a small dish or cup and refrigerate. In a large warm mixing bowl, add eggs and sugar.  Stir and add the melted butter.

When the yeast mixture has doubled in volume, add to the eggs, sugar and butter and stir until combined.  Add 1 1/4 cups of the flour and the scalded milk, stir until blended, and add 1 1/2 cups flour, the apricots and orange zest.  Stir again.

Add the remaining flour to a wooden board or clean countertop.  Turn the dough onto the floured surface and kneed the dough until it is elastic.  If the dough begins to stick, add another teaspoon of flour.

Place the dough in an oiled bowl, cover with damp cloth or plastic wrap, and let rise at least several hours until it has doubled in bulk.  Punch down dough, divide dough in half, and place in 2 oiled bread or pie pans. Allow dough to double in bulk again. 

Preheat oven to 350° F. Brush loaves with beaten eggs. Bake 35 minutes or until brown. Let cool before slicing.