Кіріспе
Түрлі португалдық тәтті нан – Португалиядан шыққан, құрамы байытылған тәтті нан немесе ашытқымен қамыры көтерілген торт. Тарихи тұрғыдан алғанда, мұндай тәтті нан көбінесе Пасха немесе Пентикост сияқты мерекелік жағдайларға арналған және әдетте сыйлық ретінде тарту етілген. Дегенмен, қазіргі заманда оның көптеген түрлері жыл бойы дайындалып, желінеді. Португалияның көптеген дәстүрлі тәтті нандары олармен байланысты аймақтар немесе оларды тарихи тұрғыдан дайындаған монастырлар, шеберлер немесе діни бірлестіктер (гильдияға ұқсас) арқылы анықталады. Көптеген нанның терең тарихи және мәдени маңызы бар болғандықтан, олар және басқа тағамдар мен ингредиенттер Португалия үкіметінің Ауыл шаруашылығы және ауылдық жерлерді дамыту бас дирекциясы (DGARD) тізімінде есепке алынады. Бұл дирекция Португалия бойынша тәтті нан өндірісімен айналысатын тәуелсіз бірлестіктер ұйымы – Португалиялық гастрономиялық бірлестіктер федерациясымен (FPCG) бірлесе жұмыс істейді. Қазіргі таңда Португалияның белгілі бір аймақтарына, нақты тағамдарға немесе ингредиенттерге маманданған тоқсан үш бірлестік бар. Мысалы, Confraria Gastronómica As Sainhas de Vagos Вагос аймағының "pão doce" нанын анықтау жауапкершілігін алды.
Various Portuguese sweet breads
Portuguese sweet bread refers to an enriched sweet bread or yeasted cake originating from Portugal. Historically, these sweet breads were generally reserved for festive occasions such as Easter or Pentecost and were typically given as gifts. However, in contemporary times, many varieties are made and consumed year round. Many traditional Portuguese sweet breads are defined by the associated region or by the convents, artisan bakers or religious confraternities (similar to a guild) that historically made them. Since many have deep historical and cultural significance to the area which they originate from, these breads are as well as other foods and ingredients are inventoried by the Portuguese governmental office Directorate General for Agriculture and Rural Development (DGARD), which collaborates with a collective of independent confraternities known as the Portuguese Federation of Gastronomic Confraternities (FPCG) throughout Portugal. There are currently ninety three confraternities that specializes in various gastronomies varying from specific dishes or ingredients to a particular region of Portugal. As an example, the Confraria Gastronómica As Sainhas de Vagos was given the responsibility of defining pão doce from Vagos,
Portuguese sweet bread refers to an enriched sweet bread or yeasted cake originating from Portugal. Historically, these sweet breads were generally reserved for festive occasions such as Easter or Pentecost and were typically given as gifts. However, in contemporary times, many varieties are made and consumed year round. Many traditional Portuguese sweet breads are defined by the associated region or by the convents, artisan bakers or religious confraternities (similar to a guild) that historically made them. Since many have deep historical and cultural significance to the area which they originate from, these breads are as well as other foods and ingredients are inventoried by the Portuguese governmental office Directorate General for Agriculture and Rural Development (DGARD), which collaborates with a collective of independent confraternities known as the Portuguese Federation of Gastronomic Confraternities (FPCG) throughout Portugal. There are currently ninety three confraternities that specializes in various gastronomies varying from specific dishes or ingredients to a particular region of Portugal. As an example, the Confraria Gastronómica As Sainhas de Vagos was given the responsibility of defining pão doce from Vagos,
Вариациялар
Арруфада (wikt:arrufada) Коимбрадан шыққан, бұрын Санта-Клара монастырының монахындары жасаған. Тарихи тұрғыдан, бұл нан шарап тазартудан қалған жұмыртқа сарысымен байытылған. Нан сүт, май, қант және кейде корицамен де байытылады. Кейіннен монахындар кокосты Азиядан Португалия саяхаттарынан әкелген экзотикалық ингредиент ретінде қосты. Бұл нан Әулиелер күнінде кедейлерге, дәстүр бойынша балалар арқылы «Құдайға нан» деп сыйланатын.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa – Миранда-ду-Дуродан шыққан, фоларға ұқсас қолмен жасалған ашытқы торт. Ол жұмыртқа, май және зәйтүн майымен байытылады және корицамен дәмделеді. Қамыр жұқа табаққа жайылып, қант пен корица себіледі. Қайырлы дақылдар пісіру үшін 6-7 қабатқа дейін пісіріледі.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bolo das Alhadas – Фигейра-да-Фоздан шыққан, нан пісіруші Леонор дас Альхадас жасаған қолмен жасалған ашытқы торт. Оған қант, жұмыртқа, лимон, май және корица қосылады.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bolo de Ançã – жұмыртқа, май қосылған және лимон қабығымен хош иісті, жеңіл тәтті қолмен жасалған ашытқы торт. Нан пісірудің жартысында пышақпен ұсақ тік жоталар жасалады.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bolo de Faca – Алгарведен шыққан үлкен ашытқы торт, оған маргарин, май, зәйтүн майы, жұмыртқа, жаңғақ (немесе бадам), лимон қабығы, корица және фенхель қосылған.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bolo de S. Nicolau – Санта-Мария-да-Фейрадан шыққан ашытқы торт, жұмыртқа, қант, май, сүт және корицамен байытылған, порт айнасымен дәмделген. Нан өріліп, майдаланған бадам себіледі.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bolo Podre – Кастро-Дайренің аздап тәтті, ашытқысы бар торттары. Оның құрамында жұмыртқа, зәйтүн майы, май, шошқа майы және корица бар. Қамырдың пісіп шығуына 3-4 сағат кетеді, сондықтан «көгілген торт» деп аталады.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bolo Lêvedo – Азор аралдарында кездесетін тәтті ашытқылы кесек. Ол үлкен ағылшын кексіне ұқсайды, бірақ әлдеқайда тәтті және дәмді. Бұл нан сүт, жұмыртқа және майдан жасалған. Кейбір рецепттерде лимон қабығы немесе корица бар. Бұл нан дәстүр бойынша ағаш отта тас плиткада пісірілетін.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bolo de Vesperas – Азор аралдарындағы Festa do Divino мейрамына арналған арпа, шошқа майы және майдан жасалған ашытқы торт. Ол дәстүр бойынша пісірмей тұрып, алты рет Киелі Рухқа табынудың символдарымен таңбаланады, пісіргеннен кейін нанға шұңқырлар қалдырылады. Арпа ұны болмаған жағдайда, кәдімгі бидай ұнын қолдануға болады.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bolo Rei – бұл ашытқыдан жасалған торт, әдетте Үш патша мейрамында ұсынылады, басқаша айтқанда, Epiphany деп аталады. Бұл – алтын тәжге орнатылған асыл тастарға ұқсайтын кондитерленген жемістермен араластырылған сақина тәрізді нан. Рецепт Португалияға француздар 1869 жылы әкелді, ол gateau des roi деп аталды. Француздық аналогтары сияқты, әдет-ғұрыпқа табатын адамға сыйлық ретінде қамырмен қосылады, ал кептірілген фава бұршағы келесі тортқа ақы төлейтін адамды білдіреді.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bolo rainha – кондитерленген жемістерді қоспаған заманауи, ашытқымен пісірілген торт. Оның орнына, оған қарағай жаңғағы, қарақұмық, жаңғақ немесе бадам, кейде де тұздық сияқты жаңғақтар көп салынады. Қазіргі заманғы нұсқаларға шоколад пен жаңғақ кіреді.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Broa Mimosa do Boco – Вагостан шыққан ашытқы броа, бидай ұнымен қатар жүгері ұны да қосылған нан. Бұл нан жұмыртқамен, қоңыр қантпен, корицамен және лимон қабығымен дәмделеді.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Esquecidos da Guarda – Орталық аймақтан шыққан үлкен печеньеге ұқсас тәтті нан. Ол ұннан, жұмыртқадан, қанттан, тұздан және ашытқыдан жасалады.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Fogaça da Feira – Санта-Мария-да-Фейрадан шыққан. Бұл нанға жұмыртқа, қант, май, лимон және корица қосылады. 1505 жылы бұл аймаққа індет түскенде, қала тұрғындары Сент-Себастьянға дұға етіп, оның құрметіне осы тәтті нанды ұсынды. Қазір әр жылдың 20 қаңтарында әулиеге арналған мереке өткізіледі.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Folar – бұл Пасхалық нан, жұмыртқа, қант, сүт және маймен байытылған, көбінесе аниса, фенхель тұқымы немесе корицамен хош иісті. Бұл фолар марандықтардың, яғни сефардық яһудилердің ықпалына ұшыраған болуы мүмкін. Пурим мейрамының бір түрі – бурекас, ол Хаманның туындысы деп те аталады. Алайда, Альентехода кейде жануарлар тәрізді болып келеді.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Folar da Páscoa аймаққа қарай әр түрлі болады, көбіне қатты қайнатылған жұмыртқалар болады, олар Пасхаға байланысты мерекелерге сілтеме жасай отырып, нан қамырының айқасы арқылы ұсталады. Қайын ата-аналар дәстүр бойынша әр баласына осындай торттан бере береді.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Folar de Vale de Ílhavo корицамен хош иісті. Жұмыртқаны пияз қабығымен қайнату арқылы бояйды.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Орталық және Бейраста фоларлар тәтті, әдетте боялған жұмыртқаны орайтын корица немесе фенхельмен иістендіріледі. Бұл фоларларды дәстүр бойынша асырап алған ата-аналарға асырап алған балалары сыйлаған.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Folar de Olhão – Алгарве аймағындағы, майда кесілген нанға ұқсас, апельсин шырыны, май және ақшарап, порт айнасы, бренді немесе ром қосылған, содан кейін май, бал, апельсин қабығы, корица және қоңыр қант қосылған.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Massa Sovada – әдетте дөңгелек пішінді нан, Азор аралдарында Пасхада және Киелі Рух мейрамында желінетін май, жұмыртқа, сүт және қант қосылған. Оған кейде фенхель немесе лимон қабығы қосылады. Ашытқыны белсендіру үшін дәстүр бойынша тәтті картоп қолданылады.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Pão doce – Орталық аймақтан шыққан тәтті нан, оны жасау үшін қосымша қадамдар қажет. Алдымен ұн, ашытқы, май және тұздан жасалған қамыр дайындалады. Тұрғаннан кейін, оған жұмыртқа ақуыздары, зәйтүн майы (немесе май) және лимон қабығы (немесе корица) қосылып, жиырма төрт сағат тұрғаннан кейін пісіріледі. Оның ағаш пештен шыққан нанға тән қабығы бар, себебі нан көбінесе ай тәрізді жарық немесе сызат жасау үшін төңкеріліп пісірілетін. Тарихы бойынша, ингредиенттері мен еңбекті талап ететін дайындалуына байланысты, ол қымбат болған және мерекелік жағдайларда ғана жасалған, бірақ қазір жыл бойы жасалады.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Pão doce das 24 horas – Орталықтан шыққан, жұмыртқа, зәйтүн майы және шошқа майы қосылған тәтті нан. Қамыр жайылып, екіге бүктеліп, созылған пішіндегі нан жасалады.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Pão de Leite – сүт қосылған дәстүрлі емес нан, жапондық сүт нанына ұқсас, аздап тәтті. Ол балалардың сүйіктісі, себебі жұмсақ және көпіршікті.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Regueifa (wikt:regueifa) – дәстүр бойынша үлкен дөңгелек пішіндес, ортасында тесігі бар, жұмыртқа және қант қосылған, корица және порт айнасымен дәмделген, бұрын сыйлық ретінде берілген нан. Сондықтан қазір тек тойларда ғана жасалады, оған тойлық би ритуалы қосады.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Regueifa da Pascoa – Санта-Мария-да-Фейрадан шыққан, жұмыртқа, май және сүт қосылған, корица және порт айнасымен дәмделген. Қамыр өріліп, ортасында тесігі бар дөңгелек пішіндес нан жасалады.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Viriato – Лузитандық басшысы Вириатусқа аталған. Бұл Визеуден шыққан тәтті нан, жұмыртқа кремді және ұсатылған кокос қосылған, «V» пішінінде жасалған. Ол 1940 жылдары Делфим де Соуза жасаған.
Arrufada (wikt:arrufada) originates from Coimbra which were once made by nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate coconut as an exotic ingredient brought back from Asia during Portuguese exploration. It was typically given to the poor on All Saints Day, typically by children as a tradition called Pão por Deus
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Bola doce Mirandesa is an artisanal yeast cake from Miranda do Douro similar to folar. It is enriched with eggs, butter and olive oil, and flavored with cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. Bolo das Alhadas is an artisanal yeast cake from Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. Bolo de Ançã is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. Bolo de Faca is a large yeast cake from Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. Bolo de S. Nicolau from Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and port wine. The loaf is braided and sprinkled with chopped almonds. Bolo Podre are mildly sweet, yeasted cakes from Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". Bolo Lêvedo is a sweet sourdough muffin found in the Azores. It resembles a large English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include lemon zest or cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. Bolo de Vesperas from the Azores is a yeasted cake using barley, lard, and butter prepared for Festa do Divino, a festival celebrating Pentecost. It is traditionally stamped with a symbols of the Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. Bolo Rei is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as gateau des roi. Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A bolo rainha is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as pine nuts, hazelnuts, walnuts, or almonds, and sometimes raisins. Other modern versions include chocolate and walnuts. Broa Mimosa do Boco from Vagos is a yeasted broa, a bread that include cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. Esquecidos da Guarda from the Central Region is a sweet bread that resembles a large cookie. It is simply made with just flour, eggs, sugar, salt and yeast. Fogaça da Feira is from Santa Maria da Feira. This castle shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a plague in 1505, the townspeople prayed to Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. Folar is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with aniseed, fennel seed, or cinnamon. The folar may have been influenced by the Marranos, ethnic Sephardic Jews. A variation of the Purim dish bourekas, which was also known as huevos de Haman or foulares, was a hard boiled egg wrapped in dough (like a foulard) representing Haman in a jail cell. However in Alentejo, they are sometimes shaped like animals. Folar da Páscoa vary by region, many contain hard boiled eggs, held in place by a cross of bread dough alluding to the festivites surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. Folar de Vale de Ílhavo are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. In Centro and Beiras, folares are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These folares were traditionally given to godparents by their godchildren. Folar de Olhão of the Algarve region is layered akin to monkey bread and is made with a combination of orange juice, butter, and Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. Massa Sovada is typically round loaves that are enriched with butter, eggs, milk, and sugar from the Azores traditionally eaten at Easter and on the Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest. Sweet potato is traditionally used to activate the yeast. Pão doce is a sweet bread from the Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. Pão doce das 24 horas from the Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. Pão de Leite is a non traditional bread made with milk and is slightly sweet similar to Japanese milk bread. It is a favorite of children because it is fluffy and soft. Regueifa (wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. Regueifa da Pascoa from Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. Viriato is named after the Lusitanian leader, Viriathus. It is a sweet bread from Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa.
Португалиядан тыс жерлерде
Португалдық тәтті нан португал диаспорасының көптеп шоғырланған Жаңа Англия, Солтүстік Нью-Джерси, Оңтүстік Флорида, Калифорния, Онтарио және Торонто сияқты аймақтарда кең таралған. Олар сондай-ақ Бразилия, Макао, Үндістан, Ангола, Кабо-Верде, Гвинея-Бисау, Мозамбик, Сан-Томе және Принсипи, сондай-ақ Тимор аралы сияқты бұрынғы отарларда да кездеседі. Болос леведосы португал халқы көп Кейп-Код аймағында, оның ішінде Род-Айленд штатында кейде "португалдық маффиндері" немесе "поптар" деп аталады. Оларды таңғы асқа май мен джеммен жейді немесе сэндвичтерге пайдаланады. Massa sovada 1800 жылдардың соңында Азор аралдарынан келген португал иммигранттарымен Гавайиге әкелінді және содан бері гавайи асханасына бейімделді. Оны пісіргеннен кейін бір күн ішінде тас сияқты қатты болып қататындықтан, көбінесе "тас нан" деп атаған. King's Hawaiian компаниясының Роберт Тайра рецептіні өңдеп, "Hawaiian rolls" деп белгілі, көптеп өндірілетін, сақтауға ыңғайлы өнімді жасады.
Portuguese sweet breads are common in areas with a large Portuguese diaspora population, such as New England, northern New Jersey, southern Florida, California, Ontario, and Toronto. They are also found in other former colonies including Brazil, Macau, India, Angola, Cape Verde, Guinea Bissau, Mozambique, São Tomé and Príncipe, and the island of Timor. Bolos lêvedos are popular in the Cape Cod area with a large Portuguese population, including Rhode Island where they are sometimes known as "Portuguese muffins" or "pops". They are eaten for breakfast with butter and jam or used for sandwiches. Massa sovada was brought to Hawaii by Portuguese immigrants from the Azores in the late 1800s and has since been adapted into Hawaiian cuisine. It was frequently called "stone bread" because of its habit of turning hard as a rock within one day of baking. Robert Taira of King's Hawaiian tweaked the recipe to manufacture a mass produced shelf stable product known as "Hawaiian rolls".