Biscoitos Encanelados — Incomplete Santa Maria Household Formula
A Santa Maria household publication supplies quantities for the flour, eggs and fats and a separate formula for the white coating. However, it directs the cook to beat ‘eggs, sugar, butter and lard’ without stating how much sugar enters the dough, and it omits yeast, water, yield and oven parameters. This record preserves the account with its omissions visible; it is not a fully reproducible domestic recipe.
- Yields
- Not stated
- Prep
- Not stated; includes proving and drying
- Cook
- Not stated
Ingredients
- 2 kg / 4.4 lb Wheat flour
- 6 Eggs
- 250 g / 8.8 oz Butter
- 2 tablespoons Lard
- Named in the method but absent from the list and unquantified Sugar for the dough
- Amount not stated Bread yeast
- As needed; amount and temperature not stated Water for the dough
- 1 pinch Salt
- 400 g / 14.1 oz Sugar for the coating
- 1 teacup; capacity undefined Water for the coating
Method
Place the flour and yeast in a vessel. The source states neither yeast type nor quantity, nor whether it should be activated.
Beat the eggs with sugar, butter and lard. The source entirely omits the dough-sugar amount; the published 400 grams / 14.1 ounces expressly belong to the coating and have not been duplicated by inference.
Add the mixture to the flour and add water seasoned with the pinch of salt until the dough can be kneaded. The source defines neither hydration, duration nor dough endpoint.
Leave to prove. The publication states no vessel, temperature, duration or volume increase.
Shape the biscuits into rings and bake. No weight, dimensions, tray, temperature, duration or endpoint are published, so this transcription does not permit safe, repeatable baking without a documented test.
For the coating, boil the 400 grams / 14.1 ounces of sugar with one teacup of water to soft-ball stage. Remove from the heat and beat until the syrup turns white and opaque. The cup capacity and temperature are undefined.
Coat the baked biscuits as for cavacas. Leave them to dry under a white cloth. The source publishes no biscuit temperature, application technique, duration or storage guidance.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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