Monday, January 30, 2023

Pão de Deus (God's Bread) [Cooking Video]

Learn how to make pão de Deus (God's bread) with Michael Santos, it includes the written recipe.



  • 3/4 cup warm milk (105- 115 F)
  • 2 tablespoons sugar
  • 2-1/4 tsp dry yeast (7 g)


  • 2 eggs
  • 1 tablespoon dark rum
  • 2 tsp vanilla extract
  • 1 tablespoon lemon zest
  • 3 -1/2 cups all-purpose flour (450 g)
  • 1/4 cup sugar
  • 1/4 cup soft butter (40 g)
  • 1 teaspoon salt

For coconut crust

  • 2 cups grated coconut sweetened (150 g)
  • 1 tablespoon sugar
  • 1 egg
  • 2 tablespoons melted butter

Egg wash:

  • 1 beaten egg
  • 1 TBSP water


Rehydrate Yeast:

  1. In a small bowl add 3/4 cup of warm milk. (ideally at a temperature between 105 and 115°F) stirring 2 tablespoons of sugar and the dry yeast. Allowed to rehydrate for about 5 to 10 minutes.


  1. Zest 1 lemon.
  2. Add the flour, 2 eggs, salt, lemon zest, 1/4 cup of sugar, vanilla, dark rum to a mixing bowl. Then add the warm milk yeast mixture. Then mix with a dough hook for about 2 minutes.
  3. While medium speed with the dough Hook add a quarter cup of soft butter – a little bit out of time. After you finish adding the butter continue mixing at medium speed for 6 to 10 minutes. The dough should be a little wet slightly tacky to the touch.
  4. Bulk proof the dough. For about
  5. 1.5 hours if the ambient temperature is 80 - 85°F
  6. 3 hours if the ambient temperature is 70- 75°F
  7. 5 hours if the ambient temperature is 60- 65° F
  8. After bulk proofing. Place the dough on a floured surface. Divide the dough into 10 portions about 90 g each (a little bigger than a golf ball but smaller than a tennis ball)
  9. Shape the portions into a ball.
  10. After shaping the portions of dough, allow the Dow to proof for a second time:
  11. If the ambient temperature is about 85° proof for 30 minutes.
  12. If the ambient temperature is about 75° proof for an hour

Coconut topping:

  1. Place 2 cups of grated sweetened coconut in a bowl. Add 1 tablespoon of sugar, 2 tablespoons of melted butter, and one egg. Combine with a spoon until mixed well together.
  2. Make an egg wash: in a small bowl add one whole egg and 1 tablespoon of water. Whisk together.
  3. After the portioned pieces of dough finished their second proofing, bush each portion with the egg wash.
  4. Put about 1-2 tablespoons of the coconut mixture in the palm of your hand and with the back of a spoon press it into the palm of your hand to form a dome shaped. Place the coconut dome on each piece of dough.
  5. Bake in a preheated 350° oven for 20 to 25 minutes. If using an Instant read digital thermometer the interior temperature should be between 190 and 200°F.

Video Credit: Just Cook With Michael Santos


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