Moletinhos de São Vicente — Agros Published Formula
This formula published by Agros uses T55 flour, eggs, cream, milk, Port and fresh yeast. It includes the long maturation that distinguishes the process: a first rise of two to three hours, several hours of chilling after shaping and a final rise before baking. The Municipality and Visit Braga separately confirm the Moletinhos' connection with the Saint Vincent pilgrimage; the recipe source gives no yield.
- Yields
- Not stated
- Prep
- Not stated; includes several hours or an overnight chill
- Cook
- About 20 minutes at 180°C / 356°F
Ingredients
- 500 g / 17.6 oz T55 wheat flour
- 2 Eggs
- 100 g / 3.5 oz Sugar
- 25 g / 0.9 oz Fresh baker's yeast
- 200 ml / 6.8 fl oz Cream
- 100 ml / 3.4 fl oz Milk
- 1 pinch Fine salt
- 2 tablespoons Port
- 1 Egg yolk for brushing
- Amount not stated Milk for brushing
- Amount not stated Sugar for sprinkling
Method
Combine the flour, two eggs, 100 g sugar, fresh yeast, cream, 100 ml milk, salt and Port.
Knead until the dough releases cleanly from your hands and the bowl.
Cover and leave to rise for two to three hours.
Divide and shape into small cylinders. The source states neither unit weight nor number of pieces.
Chill the cylinders for several hours or overnight.
Remove from the refrigerator and leave to rise again for about one hour.
Mix the yolk with a little milk, brush the moletinhos and sprinkle with sugar.
Bake in a preheated oven at 180°C / 356°F for about 20 minutes.
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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