Ingredient	Grams	Baker’s %
All-Purpose Flour	540 g	100.0%
Milk	305 g	56.5%
Eggs	100 g	18.5%
Salted Butter	28 g	5.2%
Vegetable Oil	28 g	5.2%
Granulated Sugar	25 g	4.6%
Active Dry Yeast	12 g	2.2%
Fine Salt	6 g	1.1%

1.Principle 1: Scaling & Preparation (Mise en Place):Target dough temp: 75°F–78°F (24°C–26°C).

Accurate measurement ensures consistent gluten development and fermentation rates.

• Warm the liquid: Heat the milk (305 g) to ~100°F–105°F (38°C–40°C)
• Bloom the yeast: Whisk the active dry yeast (12 g) and sugar (25 g) into the warm milk. Let sit for 5–10 minutes until frothy.
• Prepare liquids: Whisk the eggs (100 g), vegetable oil (28 g), and melted/softened butter (28 g) together in a small bowl.

2.Principle 2: Mixing & Gluten Development:Hydrate flour and align proteins.

Proper mixing hydrates the proteins (gliadin and glutenin) in the flour to form an elastic matrix.

• Combine the flour (540 g) and salt (6 g) in a large bowl or stand mixer bowl.
• Add the yeast-milk mixture and egg mixture to the flour.
• Initial Mix: Knead on low speed (or by hand) for 3–4 minutes until all dry flour is incorporated.
• Knead: Increase speed to medium (or continue by hand) and knead for 8–10 minutes until smooth and supple.
• Windowpane Test: Stretch a small piece of dough; it should stretch thin enough to let light pass through without tearing immediately.

3.Principle 3: Primary Fermentation (Bulk Fermentation):Duration: 1 to 1.5 hours.

Yeast consumes sugars to produce CO2 gas (leavening) and organic acids (flavor).

• Lightly oil a large bowl, place the dough inside, and turn once to coat.
• Cover with a damp cloth or plastic wrap
• Let rise in a warm spot ($78^\circ\text{F}$ / $26^\circ\text{C}$) until doubled in volume (approx. 60–90 minutes).

4.Principle 4: Degassing, Dividing & Pre-shaping (Bench Rest):Rest time: 10–15 minutes.

Degassing redistributes gas cells and equalizes dough temperature, while pre-shaping relaxes the gluten.

• Gently press down on the dough to release large accumulated air bubbles.
• Turn out onto a lightly floured surface. If making multiple loaves or rolls, divide with a bench scraper.
• Round into loose ball(s), cover loosely, and let rest for 10–15 minutes to relax the gluten network for final shaping.

5.Principle 5: Final Shaping & Panning:Build surface tension.

Shaping creates outer skin tension to hold structure and direct expansion during baking.

• For a Sandwich Loaf: Flatten dough into a rectangle, fold the top third down, bottom third up, then roll tightly into a log. Pinch the seam closed.
• Place seam-side down into a greased 9×5-inch loaf pan.

6.Principle 6: Final Proofing:Duration: 45 to 60 minutes.

The final rise expands gas cells in the shaped dough prior to thermal setting.

• Cover the pan loosely with a clean towel or oiled wrap.
• Allow to rise until the dough reaches about 1 inch above the rim of the pan.
• Poke Test: Gently press the dough with a fingertip; the indentation should spring back slowly and leave a tiny dimple.

7.Principle 7: Baking & Gelatinization:Bake at 350°F (175°C) for 30–35 minutes.

Heat causes rapid yeast activity (oven spring), starch gelatinization, protein coagulation, and Maillard browning.

• Preheat oven to 350°F (175°C).
• (Optional) Brush top with egg wash for a glossy finish.
  Bake for 30–35 minutes until golden brown and the internal temperature reaches 190°F–200°F (88°C–93°C).
• Remove from pan immediately and cool completely on a wire rack before slicing to avoid gummy interiors.

NOTES

If you are substituting the type of yeast use and online calculator to do the appropriate conversion, quantity will change based on type of yeast (fresh vs dry active vs instant)

Always check your yeast before using in the dough by blooming first to ensure it is still potent before adding to your batch and wasting time, money and other ingredients.

Experiment with different glazes to change the final appearence of the bread (milk vs egg, milk and egg mixture, butter only, water only etc)

You can stuff these paozinhos with any filling of your choice (meat, ham, cheese etc)