Leiria All Saints Merendeiras — Formula Attributed to Doces Regionais
Miluem reproduces this Leiria formula and attributes it to the former Doces Regionais website. Portugal Torrão Natal preserves a near-identical reproduction but is not independent confirmation. The recipe combines a yeasted dough of flour, eggs, olive oil, white and brown sugars, cinnamon, aniseed and lemon, with optional nuts or dried fruit. We publish it as a medium-confidence attributed version, leaving its yield, milk quantity and second-rise duration unresolved.
- Yields
- Yield not stated
- Prep
- At least 1–2 hours for the first rise, plus an untimed second rise
- Cook
- 20–30 min
Ingredients
- 1 kg / 2 lb 3 oz Wheat flour
- 1 tbsp Bicarbonate of soda
- 1 tbsp Ground cinnamon
- 1 pinch Salt
- 2 tbsp Aniseed
- 250 ml / 8.5 fl oz Olive oil
- 300 g / 10.6 oz, plus an unstated amount for sprinkling White sugar
- 300 g / 10.6 oz Light brown sugar
- 4, plus an unstated amount for brushing Eggs
- 50 g / 1.8 oz Baker's yeast
- as needed to dissolve the yeast Warm milk
- from 2 lemons Lemon zest
- to taste, optional Nuts or dried fruit
Method
Dissolve the yeast in a little warm milk. Mix in 250 g / 8.8 oz of the flour, cover and leave to rise for 1–2 hours in a sheltered place.
In another bowl, beat the four eggs with the salt and both sugars. Add the warm olive oil and lemon zest.
Add the risen starter dough to the egg mixture and beat thoroughly.
Combine the remaining 750 g / 1 lb 10.5 oz flour with the bicarbonate of soda, cinnamon and aniseed. Work it gradually into the dough, kneading continuously.
If using nuts or dried fruit, fold them in now. Dust the dough with flour; the source records the traditional gesture of making the sign of the cross over the dough before covering it.
Cover and leave to rise in a warm place. The source gives neither a duration nor a volume test for this second rise; watch until the dough is visibly expanded and light.
If not using a wood-fired oven, heat an electric or gas oven to 200°C / 390°F before shaping the merendeiras.
Shape individual portions and place them on a flour-dusted tray. The source states no weight, size or number of buns.
Brush with beaten egg and sprinkle with white sugar; the finishing quantities are not published.
Bake for about 20–30 minutes. The reproduction gives this range for both wood-fired and electric ovens, but monitor doneness because it provides no individual size.
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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