São Jorge Rosquilhas Brancas — 1988 Ethnographic Formula
An ethnographic study in Santo Antão recorded the quantities for a communal batch and its cooked-sugar finish in 1988. It did not publish yeast or liquid, mixing order, ring count and size, oven parameters or a coating formula. This is an annotated archival record that makes the historical scale searchable; it must not be mistaken for a complete domestic protocol.
- Yields
- One communal batch; ring count not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 4 kg / 8.8 lb Wheat flour
- 500 g / 17.6 oz Sugar for the dough
- 12 Eggs
- 20 tablespoons; capacity and weight undefined Lard or butter
- Amount not stated Sugar for the coating
- Amount not stated Water for the coating
- Not published; do not infer Any dough liquid or leavening
Method
The historical record fixes one batch at 4 kilograms / 8.8 pounds of flour, 500 grams / 17.6 ounces of sugar, 12 eggs and 20 spoonfuls of lard or butter. It describes no order, vessel, duration, hydration, proving or dough endpoint; those details cannot be reconstructed reliably.
The name and local sources show that the dough was shaped into rings. The study publishes no division, weight, diameter, thickness, joining technique or resting period.
The rings were baked before receiving their white coating. No oven, fuel, tray, temperature, duration or endpoint is stated.
After baking, they were coated with ‘sugar cooked to the proper stage.’ The source identifies no sugar and water amounts, syrup stage, beating method, application temperature, drying or storage.
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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