Sequilhos de Águeda — Teleculinária Version
This Teleculinária version combines a light egg, yolk, sugar and flour batter with a thread-stage syrup. The page contains a material error: it lists ‘200ml sugar’ for the coating although the method says water. We keep that conflict visible rather than inventing a correction.
- Yields
- 10 servings
- Prep
- 50 min
- Cook
- Not separately stated
- Total time
- 50 min published total
Ingredients
- 500 g / 1 lb 2 oz, plus more for the tray Flour
- 500 g / 1 lb 2 oz Sugar for the batter
- 6 Medium eggs
- 12 Medium egg yolks
- 1 tsp Baking powder
- 250 g / 8.8 oz Sugar for the coating
- the list says ‘200ml sugar’; the method says water Liquid for the coating
Method
Heat the oven to 200°C / 390°F and dust a tray with flour.
Whip the whites to stiff peaks. Separately beat the 500g sugar with the yolks; fold in the whites, then the flour mixed with baking powder.
Spoon onto the tray and bake until dry and golden.
Make the coating by cooking the 250g sugar with the source's stated liquid to thread stage.
Coat the sequilhos with syrup and leave to dry.
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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