Portuguese Sweet Bread

Instructions

1. Prepare the yeast mixture
   In a small bowl, combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes foamy and activated.
2. Mix the dry ingredients
   In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, remaining sugar, and salt until well combined.
3. Combine wet and dry ingredients
   Add the activated yeast mixture, eggs, melted butter, lemon zest, and vanilla extract to the flour mixture. Using a dough hook attachment on medium-low speed (or by hand), mix until a soft dough forms, about 5-7 minutes. The dough should be slightly sticky but pull away from the sides of the bowl.
4. First rise
   Turn the dough onto a lightly floured surface and knead for 1-2 minutes until smooth. Form into a ball and place in a large oiled bowl, turning once to coat with oil. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 1.5 hours.
5. Shape the bread
   Punch down the dough to release air bubbles. For a traditional round loaf, shape the dough into a ball and place it in a greased 9-inch round cake pan. For smaller rolls, divide the dough into 12 equal pieces, shape into balls, and arrange in a greased 9x13-inch baking dish. Cover and let rise again until nearly doubled, about 45 minutes.
6. Prepare for baking
   Preheat the oven to 350°F (175°C). When the dough has finished its second rise, gently brush the top with egg wash for a shiny golden crust.
7. Bake the bread
   Bake in the preheated oven for 35-40 minutes for a large loaf (25-30 minutes for rolls), or until the bread is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, cover loosely with aluminum foil.
8. Cool and serve
   Remove from the oven and transfer to a wire rack to cool for at least 20 minutes before slicing. The bread can be served warm or at room temperature and is excellent with butter or as a base for French toast.