Ribatejo-Style Broas Fervidas — Formula Published by Ruralea
Ruralea publishes this version for thirty broas: 500 grams / 17.6 ounces of flour, one litre / 4.23 US cups of water, half a litre of honey and half a litre of olive oil, with sugar, walnut, fennel and cinnamon. The ratios may appear unusual, but they are preserved exactly; the source itself says that many household formulas exist and allows slightly reducing the olive oil or sugar.
- Yields
- 30 broas
- Prep
- 20 minutes
- Cook
- 10 minutes
Ingredients
- 500 g / 17.6 oz Wheat flour
- 250 g / 8.8 oz Brown sugar
- 100 g / 3.5 oz Walnut kernels
- 30 g / 1.1 oz Fennel seed
- 1 L / 4.23 US cups Water
- 500 ml / 2.11 US cups Honey
- 500 ml / 2.11 US cups Olive oil
- 1 teaspoon; volume not defined Ground cinnamon
- 1 coffee spoon; volume not defined Salt
- as needed; unquantified Beaten egg for glazing
- as needed; unquantified Butter for greasing
- as needed; optional and unquantified Icing sugar for dusting
Method
Grease a tray with butter and preheat the oven to 180°C / 356°F. The source gives no dimensions, material, rack position or fan setting.
In a large pan combine the water, olive oil, honey, brown sugar, walnut kernels, cinnamon, fennel and salt.
Heat until boiling. The source supplies no heat level, temperature, boiling duration or preparation for the walnuts or fennel.
Remove the pan from the heat and add all 500 grams / 17.6 ounces of flour.
Return to the heat and cook, stirring, until the dough thickens and pulls easily away from the bottom. The source gives no time, temperature or more objective endpoint.
Remove from the heat and let the dough cool. The source defines neither a safe handling temperature nor a time.
Divide and shape thirty flat oval broas. The source publishes no weight, thickness or dimensions per piece.
Mark the surface with a fork, brush with beaten egg and place on the greased tray.
Bake in the preheated 180°C / 356°F oven for 10 minutes. The source describes no colour, firmness, internal temperature or other endpoint; shape and oven materially affect such a short bake.
Remove and let cool. Serve dusted with icing sugar if desired; the source expressly says this finish may be omitted.
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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