Easter Regueifa — Dona Judite's Municipal Version
Santa Maria da Feira's tourism portal publishes this Dona Judite version of Easter Regueifa. The source preserves its two-stage mixing, long rise and braided ring form, but contains an important ambiguity: it lists 450 g flour and adds that the total used reaches almost 1 kg. That note is retained openly rather than converted into a falsely precise ratio.
- Yields
- Not stated
- Prep
- Not stated; includes two rises
- Cook
- Not stated; the source specifies a wood-fired oven without a temperature
Ingredients
- 150 ml / 5.1 fl oz Milk
- 3 whole plus 1 yolk Large eggs
- 400 g / 14.1 oz Sugar
- 100 g / 3.5 oz Butter
- Zest and juice of 1 Lemon
- 450 g / 15.9 oz listed; the source says the total reaches almost 1 kg / 35.3 oz T55 wheat flour
- 25 g / 0.9 oz Fresh baker's yeast
- 1 pinch Cinnamon
- Amount not stated Warm water for dissolving the yeast
- 2 in the source list Egg yolks for brushing
Method
Set aside part of the flour for the initial ferment. Dissolve the 25 g yeast in warm water, add flour, half the sugar and the beaten eggs, then knead. The source quantifies neither the water nor the flour used at this stage.
Cover and leave to rise.
Add the remaining sugar, butter, milk, lemon zest and juice and cinnamon. Knead again, adding flour as needed.
Shape into a ball, cover and leave to rise until doubled in volume.
Divide the dough into two strands, braid them and join the ends to form a ring.
Leave to rest again and brush with egg yolk.
Bake in a wood-fired oven until cooked and golden. The municipal version publishes no temperature, duration, final size or instrument-based doneness test.
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.
Read the editorial policy →
