Idanha-a-Velha Borrachões — D. Felismina's Recipe
Historic Villages published this recipe transmitted by D. Felismina, presented as a living bearer of Idanha-a-Velha tradition. It is a large Easter batch with white wine, spirit and olive oil. Comments on the page document other local proportions; this version is not presented as unique.
- Yields
- Large batch; yield not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 1 kg / 2 lb 3 oz Sugar
- 4, plus yolk for brushing Eggs
- 1 litre / 34 fl oz Olive oil
- 4–5 kg / 8 lb 13 oz–11 lb, as needed Flour
- 1 litre, with a little removed and replaced by spirit White wine
- as needed; amount not stated Distilled spirit
Method
Put the sugar in a large bowl and add the four eggs.
Add the olive oil and white wine, first removing a little wine and replacing it with spirit. Mix.
Gradually add flour, kneading to a soft dough that can be rolled.
Roll out, cut into strips and arrange on a tray.
Brush with yolk and bake in a hot oven until deeply golden.
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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