Condeixa-a-Nova Escarpiada
The regional formula begins with already-proved bread dough, coated with olive oil and repeatedly folded with brown sugar and cinnamon. A close-fitting tray contains the filling formed between the folds. The publication states no yield, oven temperature or baking duration.
- Yields
- Not stated by the source
- Prep
- Using previously proved bread dough
- Cook
- Not stated by the source
Ingredients
- 500 g / 17.6 oz Proved bread dough
- 100 g / 3.5 oz Soft brown sugar
- 10 g / 0.35 oz Olive oil
- 10 g / 0.35 oz Cinnamon
- as needed Flour for shaping
Method
Roll out the 500 g of already-proved bread dough on a floured surface.
Flatten thoroughly, coat generously with some of the olive oil, and sprinkle with some of the brown sugar and cinnamon. Press with your hands.
Fold the edges inward and press firmly. Add another layer of sugar and cinnamon at every fold.
Coat the outside with the remaining olive oil and sprinkle again with sugar and cinnamon.
Place in a close-fitting tray to prevent the filling escaping and bake. The source gives no temperature, duration or final doneness cue.
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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