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A collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.

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These Portuguese buns (papo-secos) are crusty on the outside and light and airy in the inside, perfect for sandwiches or to enjoy with anything.
Info
Portuguese Buns (Papo Secos) Recipe
Preparation time:
Cooking Time:
Ready In:
Level of Difficulty:
Easy
Servings:
10
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These Portuguese buns (papo-secos) are crusty on the outside and light and airy in the inside, perfect for sandwiches or to enjoy with anything.

Portuguese Buns (Papo Secos) Recipe

Posted in: Breads / Rolls
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3 out of 5 with 156 ratings
Views 82300

Ingredients

10 and 1/2 cups of all purpose flour (plus more for kneading)1 and 1/4 tablespoons of salt1 and 1/4 tablespoons of sugar2 packages of active dry yeast3 cups of warm water

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Directions

  1. Mix water, sugar, salt and yeast in a bowl. 
  2. Add the flour a little at a time and mix with your hand or with a dough hook.
  3. Knead for at least 10 minutes until the dough is smooth and forms a ball of dough.
  4. Place the dough on a floured surface and knead into a ball.
  5. Place in a bowl, cover and store in a warm place until the dough doubles in size (Approximately one hour).
  6. Shape the dough into balls, make a crease with your palm and let them rise for at least one hour or until doubled.
  7. Bake them at 190°C or 375°F for 40 to 45 minutes or until golden brown.
  8. The rolls will be crusty after cooking.
  9. Place in a plastic bag when cooled and they will become softer.
Recipe & Photo Credit: Tia Maria's Blog, portuguesediner.com/tiamaria

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