Fogaça de Palmela — Municipal Recipe
Palmela Municipal Council publishes this formula using bread dough, orange, lard, brown sugar, cinnamon and aniseed. The recipe belongs to the tradition of shaping votive offerings and taking them for Saint Amaro's blessing on 15 January; the forms are not merely decorative.
- Yields
- Not stated
- Prep
- Not stated; includes 30 min proving
- Cook
- Not stated
Ingredients
- 500 g / 17.6 oz Raw bread dough
- from 2 oranges Orange juice
- 500 g / 17.6 oz Soft brown sugar
- from 1 orange Orange zest
- 2, plus 1 for glazing Eggs
- 1 small glass Aguardente
- 125 g / 4.4 oz Lard
- 1–1.2 kg / 2.2–2.6 lb, as needed Wheat flour
- about 30 g / 1.1 oz Cinnamon
- about 50 g / 1.8 oz Aniseed
- as needed Fat for greasing the tray
Method
Work the two eggs into the raw bread dough.
Add the orange juice and zest, lard, sugar, cinnamon, aniseed and aguardente.
Finally work in the flour and knead until thoroughly combined. The quantity may vary with the size of the eggs and oranges.
Cover and prove for 30 minutes.
Shape figures or votive forms, decorate them and brush with beaten egg.
Arrange on a greased tray and bake at 180°C / 350°F. The municipal recipe publishes no duration, so monitor the bake.
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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