Ançã Sweet Bread
The formula published with a contribution from the Bolo de Ançã confraternity combines equal parts type 65 and type 55 flour with eggs, sugar, butter, yeast and lemon. Its characteristic crown is cut halfway through baking. We preserve ‘moderately hot oven’ and ‘until doubled’ without inventing a temperature or duration.
- Yields
- 1 cake weighing 300–400 g / 10.6–14.1 oz
- Prep
- Proof until doubled; duration not stated
- Cook
- Not stated by the source
Ingredients
- 150 g / 5.3 oz Portuguese type 65 wheat flour
- 150 g / 5.3 oz Portuguese type 55 wheat flour
- 140 g / 4.9 oz Sugar
- 3 Eggs
- 50 g / 1.8 oz Melted butter
- 10 g / 0.35 oz; type not specified Yeast
- as needed Lemon zest
- as needed; quantity not stated Egg yolk and white for brushing
Method
Knead both flours with the sugar, three eggs, melted butter, yeast and lemon zest until smooth and homogeneous.
Leave to prove until doubled in volume. The source gives no duration or room temperature.
Brush with a mixture of yolk and white and place in a moderately hot oven.
Halfway through baking, remove the cake and carefully cut the crown pattern into its surface with a knife or scissors.
Return it to the oven to finish baking. The source provides no temperature, duration or final doneness cue.
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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