Broas de Batata de Arganil — Charter-Recorded Version
The Gastronomic Charter publishes this version collected in Arganil while recording that the old commercial recipe remains secret. Sweet potato, sugar, butter, wheat, white maize, cinnamon and anise form a dough shaped the following day. This is therefore an attributable public version, not any producer's proprietary formula.
- Yields
- Not stated by the source
- Prep
- Not stated; the dough is shaped the following day
- Cook
- Not stated by the source
Ingredients
- 2 kg / 4.4 lb Cooked sweet potato
- 500 g / 17.6 oz Sugar
- 1 spoonful; size not stated Dairy butter
- A little, mentioned only in the method Salt
- 1/2 coffee spoon Ground anise seed
- 1 tsp Ground cinnamon
- 1 teacup; capacity not stated Wheat flour
- Enough to make the dough shapeable White maize flour
- Quantity not stated Egg yolk for brushing
Method
Peel and mash the cooked sweet potato.
Add the sugar, butter and a little salt. Cook over very low heat, stirring continuously, until the butter and sugar melt and the mixture boils briefly.
Remove from the heat, add the wheat flour and mix well.
Add white maize flour, cinnamon and anise until the dough is firm enough to shape. The source does not fix the amount of maize flour.
Cover the dough and leave it until the following day.
Shape the broas, brush them with loosened egg yolk and bake. The source publishes no shape, size, temperature or duration.
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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