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Description: Brownish color, resembling regueifa or dried fruit bolo-rei.
Particular features: Braided.
Delimitation of the geographical area of production: Santa Maria da Feira.
Ingredients used: Eggs, sugar, nuts, flour, baker's yeast, butter, milk, salt, cinnamon and port wine.
Preparation: Mix the yeast with the milk, salt and sugar and add the flour. Add the eggs one by one and finally the melted butter. Knead well, mix the fruits and leaven. Strain the braids and brush them with beaten egg and sprinkle with chopped almonds.
Know-how: Kneading and rising time.
Product availability throughout the year: Recovering revenue.
History of the product: According to tradition it was made by the Lóios friars. It was sold in pastry shops during a certain period (until the middle of the century. XX).
Product availability (phase-out, continuous supply, recovery): Revenue in recovery.
Source: Confraria da Fogaça da Feira
Image source: TeleCulinária
