Christmas Broinhas — Pumpkin and Sweet Potato Version
This Pingo Doce food-processor formula combines pumpkin, sweet potato, walnuts, olive oil and cinnamon. It is an attributed Christmas version within a highly variable family: other broinhas use cornmeal, almonds, citrus or only one of the two purées.
- Yields
- 42 pieces
- Prep
- 46 min
- Cook
- About 25 min
Ingredients
- 80 g / 2.8 oz Sugar for dusting
- 500 g / 17.6 oz Sweet potato
- 350 g / 12.3 oz Pumpkin
- 700 g / 24.7 oz Water
- 1 teaspoon Salt
- 200 g / 7.1 oz Soft brown sugar
- 100 g / 3.5 oz Olive oil
- 2 Medium eggs
- 1 dessert spoon Ground cinnamon
- 400 g / 14.1 oz, plus 3 tablespoons for shaping Wheat flour
- 1 teaspoon Baking powder
- 150 g / 5.3 oz Walnut kernels
Method
Pulverise the 80 g sugar in the food processor for 15 seconds at speed 9 and reserve.
Cube the sweet potato and pumpkin, add the water and salt and cook for 20 minutes at 100°C, reverse rotation, speed 1.
Drain very thoroughly, return the vegetables to the bowl and process for 30 seconds at speed 4.
Add the brown sugar and olive oil and mix for 30 seconds at speed 2.
At speed 3, add the eggs, cinnamon, flour and baking powder through the opening, stopping as soon as combined, about 50 seconds.
Add the roughly broken walnuts and knead for 1 minute 30 seconds in kneading mode.
Heat the oven to 170°C / 340°F. Scoop portions, coat with flour, shape into broinhas and arrange on a lined tray.
Bake for about 25 minutes, coat with the powdered sugar while still warm and cool completely.
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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