Greetings!

It's a tradition in our family to go to the Portuguese bakery around Easter
and buy some loaves of Massa Cervada. I always thought that I would like to
try my hand at making it, and this year I got a Portuguese cookbook and set
to it. The recipe was not entirely helpful, but I managed to get something
quite similar to what I'd always had. The only problem was that it was very
hard to get the bread baked all the way through without the outside burning.
I suspect that this was due to the higher sugar content, but what can I do
to avoid this problem? I lowered the temperature (from 350 degrees to
325-300) for the other loaves, but they also got very dark (not quite burnt
this time). I figure that next time I'll make the loaves a little smaller
as well. Any other suggestions?