Pão de Deus Portuguese Sweet Bread Rolls Recipe (Lighter, High-Protein Version)
If you have ever wandered through a Portuguese bakery first thing in the morning, you already know that certain smells stop you in your tracks. Pão de Deus, which translates to Bread of God, is exactly that kind of recipe. These soft, pillowy rolls are topped with a lightly sweet coconut crust that turns golden in the oven, and they sit somewhere beautiful between a breakfast roll and a gentle sweet treat. This healthier version keeps every bit of that magic while swapping in ingredients that give you more protein, more fibre, and noticeably less sugar than the traditional bakery versions you would find in Lisbon.
The secret to making these genuinely nutritious without losing their character is a thoughtful swap on the flour base. By combining white whole wheat flour with a portion of plain flour, you get a softer crumb than using 100% wholemeal, but you still benefit from the extra fibre and slower energy release. Greek yogurt is worked into the dough in place of a large quantity of butter, keeping the crumb moist and tender while adding a quiet protein boost that you will not taste at all. The coconut topping uses unsweetened desiccated coconut rather than the heavily sweetened versions, with just a small amount of honey and one egg to bind everything together. It bakes up golden, slightly chewy at the edges, and genuinely delicious.
These rolls are brilliant for a weekend breakfast when you want something that feels special but does not send your blood sugar on a rollercoaster before noon. They are also a wonderful option for meal prepping ahead of a busy week. You can make the dough the night before, leave it in the fridge to slow-rise overnight, and then shape and bake in the morning. The result is an even more developed flavour with almost zero effort on the day itself. Each roll comes in at a much lighter calorie count than a traditional pão de deus from a bakery, while delivering a satisfying amount of protein and fibre to keep you full through to lunch.
One of the things that makes this pao de deus portuguese sweet bread rolls recipe so approachable is that you do not need any fancy equipment. A stand mixer speeds up the kneading, but a good ten minutes of hand kneading works perfectly well too. The lemon zest in the dough is not optional — it lifts the whole flavour profile and is very much part of what makes these rolls taste authentically Portuguese. A little vanilla rounds everything out. Serve them slightly warm, either as they are or with a thin spread of almond butter or a drizzle of raw honey. Alongside a strong coffee or a flat white, this is a breakfast worth waking up for.
Ingredients
- 180 g white whole wheat flour (also called white wholemeal flour)
- 180 g plain all-purpose flour (plus extra for dusting)
- 7 g sachet instant dry yeast (one standard sachet)
- 2 tbsp coconut sugar (or light brown sugar)
- 120 ml warm low-fat milk (temperature around 38-40C, warm but not hot)
- 2 large eggs (one for the dough, one for the coconut topping)
- 80 g full-fat plain Greek yogurt (adds moisture and protein in place of excess butter)
- 2 tbsp unsalted butter (softened, at room temperature)
- 1 tsp pure vanilla extract
- 1 large lemon (zest only, finely grated)
- 0.5 tsp fine sea salt
- 100 g unsweetened desiccated coconut (not sweetened or toasted)
- 1 tbsp raw honey (for the coconut topping)
- 1 tbsp low-fat milk (for the coconut topping to loosen the mixture)
- 1 large egg (beaten, for egg wash)
Instructions
- 1
Pour the warm milk into a small bowl and stir in one tablespoon of the coconut sugar. Sprinkle the instant yeast over the surface, give it a gentle stir, and leave it to sit for 8 to 10 minutes until it looks foamy and active.
If the yeast does not foam after 10 minutes, your milk may have been too hot or the yeast is old. Start again with fresh yeast.
- 2
In a large mixing bowl, combine both flours, the remaining tablespoon of coconut sugar, and the salt. Make a well in the centre. Add the activated yeast mixture, one beaten egg, the Greek yogurt, softened butter, vanilla extract, and lemon zest into the well.
Zesting the lemon directly over the bowl means you catch all the essential oils, which adds even more flavour.
- 3
Mix everything together until a rough dough forms, then turn it out onto a lightly floured surface and knead for 10 to 12 minutes by hand, or 7 minutes on medium speed in a stand mixer with a dough hook. The dough should feel smooth, slightly tacky, and elastic. It will be softer than a standard bread dough.
Resist adding too much extra flour. A slightly sticky dough gives you a softer roll.
- 4
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean damp cloth or cling film and leave to rise in a warm spot for 60 minutes, or until roughly doubled in size.
A switched-off oven with just the light on makes an ideal warm proving environment.
- 5
While the dough proves, make the coconut topping. In a small bowl, combine the unsweetened desiccated coconut, raw honey, one egg, and the tablespoon of milk. Stir well until everything is evenly coated and the mixture holds together loosely. Set aside.
- 6
Once the dough has risen, punch it down gently and divide it into 10 equal portions, each weighing roughly 65 to 70 grams. Roll each portion into a smooth ball and place them on a large baking tray lined with parchment paper, spacing them about 5 cm apart.
Using a kitchen scale here keeps the rolls a consistent size so they bake evenly.
- 7
Cover the shaped rolls loosely with oiled cling film and leave them to prove again for 30 minutes. Meanwhile, preheat your oven to 190C (fan 170C) or 375F.
- 8
Brush each roll gently with the beaten egg wash. Spoon a generous tablespoon of the coconut topping onto the surface of each roll, pressing it down very lightly so it stays in place without flattening the roll.
Do not press too hard. You want the coconut to sit on top of the dome, not crush the air out of your dough.
- 9
Bake in the preheated oven for 16 to 18 minutes until the rolls are golden and the coconut topping is lightly toasted and set. The bases should sound hollow when tapped. Remove from the oven and leave to cool on the tray for 5 minutes before transferring to a wire rack.
Watch the coconut topping from the 14-minute mark as it can catch quickly. Rotate the tray if your oven has hot spots.
Nutrition per serving
198kcal
Calories
7g
Protein
29g
Carbs
6g
Fat
3g
Fibre
7g
Sugar
145mg
Sodium
Pro Tips
- ✓
Always use warm milk, not hot. Milk that is too hot will kill the yeast before it can activate.
- ✓
White whole wheat flour is lighter in texture than regular wholemeal but still gives you the fibre benefit. It is worth seeking out for this recipe.
- ✓
The lemon zest is a core part of the authentic Portuguese flavour here. Do not skip it.
- ✓
These rolls are best eaten on the day of baking, slightly warm from the oven.
- ✓
If your kitchen is cold, the proving time may need to be extended by 15 to 20 minutes. Trust the look of the dough, not just the clock.
- ✓
For a glossy golden coconut topping, make sure the egg in the coconut mixture is well beaten before combining.
Frequently Asked Questions
Variations
- •
Orange Zest Version
Swap the lemon zest for the zest of one large orange. This gives the rolls a slightly sweeter, more floral aroma and pairs especially well with a drizzle of honey when serving.
- •
Protein-Boosted Rolls
Replace 30g of the plain flour with an unflavoured or vanilla protein powder. This increases the protein content per roll without noticeably changing the texture, as long as you do not exceed 30g.
- •
Dairy-Free Version
Use unsweetened oat milk in place of the low-fat milk and substitute the Greek yogurt with a thick unsweetened coconut yogurt. Replace the butter with a plant-based baking spread. The rolls will be slightly less structured but still delicious.
- •
Mini Rolls for Kids
Divide the dough into 16 smaller portions instead of 10 and reduce the bake time to 13 to 14 minutes. These smaller rolls are a great lunchbox addition or after-school snack.
Substitutions
- •White whole wheat flour → Spelt flour (Spelt flour gives a slightly nuttier flavour and also provides good fibre. Use the same quantity and expect a very similar texture.)
- •Greek yogurt → Thick plain skyr (Skyr has even more protein than Greek yogurt and works identically in this dough. Use full-fat skyr for the closest texture.)
- •Coconut sugar → Light brown sugar or maple sugar (Any unrefined sugar works here. Coconut sugar is preferred as it has a lower glycaemic index, but the difference in the final bake is minimal.)
- •Unsalted butter → Coconut oil, slightly softened (Use refined coconut oil to avoid a strong coconut flavour competing with the desiccated coconut topping. The texture of the dough will be very similar.)
- •Raw honey → Pure maple syrup (Maple syrup works equally well in the coconut topping and gives a slightly deeper, more caramel-like flavour note.)
🧊 Storage
Store cooled rolls in an airtight container at room temperature for up to 2 days. For best texture, warm them briefly in a low oven at 160C for 5 minutes before eating. They can also be frozen for up to 2 months once fully cooled.
📅 Make Ahead
Make the dough the evening before, complete the first rise, then cover the bowl and refrigerate overnight. The next morning, remove from the fridge, shape into rolls, and allow to prove at room temperature for 45 minutes before adding the coconut topping and baking. This slow, cold fermentation actually deepens the flavour beautifully.
