Broas Castelar — Lisbon School of Hospitality and Tourism Recipe
This is the formula published by Turismo de Portugal, supplied by the Lisbon School of Hospitality and Tourism and based on the traditional cooking of Maria de Lourdes Modesto. It combines sweet potato, maize and wheat flours, coconut, eggs, honey and citrus zest. DGADR's record confirms the traditional identity of Broas Castelar but describes almond rather than coconut; a Continente home recipe also uses almond and different proportions. This page therefore documents an attributed version, not one formula for every bakery.
- Yields
- Yield not stated; the formula uses 2 kg sweet potato
- Prep
- Not stated by the source
- Cook
- Until caramelised; duration not stated
Ingredients
- 2 kg / 4 lb 7 oz Sweet potato, peeled
- 2 kg / 4 lb 7 oz Sugar
- Amount not stated Water for cooking
- 500 g / 1 lb 2 oz Maize flour
- 250 g / 8.8 oz Wheat flour
- 250 g / 8.8 oz Desiccated coconut
- 10 Eggs
- 500 g / 1 lb 2 oz Honey
- from 1 orange Orange zest
- from 1 lemon Lemon zest
- Amount not stated Egg yolks for brushing
Method
Put the peeled sweet potato and sugar in a pan with water and cook. The source gives neither the quantity of water nor the cooking time.
Blend or mash the cooked sweet potato to a purée and set aside.
Combine the maize and wheat flours, coconut, eggs, honey, orange zest and lemon zest. Add them all to the sweet-potato purée.
Return the mixture to the heat, ideally in the copper pan specified by the source, and cook until it forms a firm dough.
Portion the dough and shape the broas. The recipe gives no weight or dimensions; DGADR's traditional record describes pointed oval pieces about 8 cm long.
Brush with egg yolk. The recipe calls for yolks at this stage but does not state how many beyond the 10 eggs listed for the dough.
Bake at 280°C / 536°F until the outside caramelises. The source provides no duration; this temperature requires a capable oven and continuous attention.
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.
Read the editorial policy →
