Holy Spirit Rosquilhas — Contemporary Pico Adaptation
This recipe was published by a user of the Mundo de Receitas Bimby platform as a Pico-style version. Its ring shape, enriched dough and connection to Holy Spirit festivals are corroborated by Azores Tourism and ethnographic research, but those sources also show very different historical proportions. This record preserves the modern adaptation with attribution and does not present it as Pico's canonical formula.
- Yields
- 3 rings; the page also states 10 slices without allocating them
- Prep
- At least 5 hours proving, plus mixing and shaping
- Cook
- 15–20 min
Ingredients
- 1 kg / 2.2 lb T65 wheat flour
- 6 Eggs
- 60 g / 2.1 oz Sugar
- 60 g / 2.1 oz Butter
- 200 g / 7.1 oz Milk
- 1 tablespoon Dried baker's yeast
- Optional; amount not stated Melted butter to finish
Method
In a Thermomix, place the milk, sugar, butter and yeast in the bowl and run for 5 minutes at 37°C / 99°F, speed 2. The source publishes no equivalent for hand preparation.
Add the eggs and flour and mix for 3 minutes at speed 5. Then knead for 5 minutes in dough mode.
Leave the dough to prove, covered in a warm place, for at least 2 hours.
Divide into three balls and leave to prove until doubled; the author suggests that about 2 hours may be needed.
On baking paper, open the centre of each ball and shape it into a ring. Leave to prove for another hour.
Snip the top with scissors. Bake in an oven preheated to 200°C / 392°F for 15–20 minutes, until golden. The source does not state the oven mode or shelf position.
If desired, brush with melted butter. No amount is published.
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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