Ançã Sweet Bread
A lightly sweet, soft golden Easter bread marked by little crests.
- Origin
- Ançã · Cantanhede
- Region
- Ançã · Cantanhede
- Season
- Year-round · especially Easter
Bolo de Ançã belongs to Beira Litoral's family of sweet Easter breads. Flour, sugar, eggs, butter and baker's yeast form a light, soft and only mildly sweet dough, kneaded by hand, proved twice and brushed with yolk before wood-fired baking.
Its deeply golden surface rises into characteristic little crests. It keeps reasonably well and, despite its strong Easter association, is sold year-round by Ançã's traditional women bakers from baskets, fairs and markets.
- flour
- sugar
- eggs
- butter
- baker's yeast
- egg yolk for glazing
Lightly sweet, buttery and soft, with a thin toasted-yolk crust and elastic crumb.
Ançã also makes cinnamon-scented S-shaped bolos de cornos and richer, more egg-heavy bolos finos given as Easter gifts.
In Ançã and at markets around Cantanhede, Coimbra and Figueira da Foz, looking for the traditional women bakers and their baskets.
Milky coffee, tea or aged cheese.
Its origin is lost to time, and generations of women bakers made it an emblem of the town. In 1933, writer Jaime Cortesão recorded that admirers from Lisbon returned to the capital with their cars loaded with the speciality.
Sources: tradicional.dgadr.gov.pt
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