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Description: Sweet bread, with a soft texture and lemon and cinnamon flavor.
Special features: Sweet bread kneaded 24 hours before baking.
Species, varieties or breeds: Variety of sweet bread, made with wheat flour, sugar and eggs.
Connection to the natural landscape: Product made with products from local agriculture.
Ingredients used: Wheat flours, yeast, eggs, salt, water, sugar, but-ter, cinnamon and lemon zest.
Preparation: Preparation of the Crescent - put some flour, yeast, but-ter and salt in a bowl. Knead with a little warm water. Let it rise.
Preparation of the dough – add flour, eggs, sugar, lemon zest and cinnamon to the previous preparation. Knead everything very well and let it rise again.
The next day, you tend to round-shaped cakes and let them rest. Fi-nally, eggs are placed on top, previously cooked with onion skin, and attached with strips of dough, crossed and go to the oven to bake.
Know-how: This preparation only takes water when the crescent is made, so you should take plenty of eggs to be able to knead. The egg whites should be used only half the amount of eggs.
Forms of commercialization: This product is sold in pastry shops and bakeries in the region.
Product availability: This product is sold in pastry shops and bakeries in the region.
Product history: This product is made at Easter.
Representativeness in local food: Product only consumed at Easter time. Nowadays, it is produced at cultural events and is highly appreciated.
Product availability: During the Easter period.
Other names: Egg folar.
Geographical area of production: Municipality of Vagos.
