Miranda do Douro



Flour / Eggs / Sugar / Cinnamon / Baker's yeast / Olive oil / Butter / Salt /

To the bread dough (which you can prepare at home or buy at a bakery), add the eggs and the mixture of the two melted fats in a bain-marie, without boiling. Beat it with the help of a little flour, to have a consistency that allows it to be rolled out with the rolling pin.

Grease a baking tray and sprinkle it with flour. Roll out a sheet of dough, sprinkling the table and rolling pin, and line the bottom and sides of the baking sheet with it. This layer must not have holes, to prevent the sugar and cinnamon from coming out.

Divide the cinnamon into seven parts and the sugar into eight. Sprinkle the dough with one part sugar and one part cinnamon. Spread out a new layer, this one already very thin, and place it so that it only covers the bottom of the sugar and the cinnamon.

Repeat the overlay sections to make up seven layers of dough. When placing the last one, join the edges to obtain a string and close it well so that the dough inside does not overflow. Sprinkle with the eighth part of the sugar and bake in a hot oven (190ºC approximately) for 25 to 30 minutes.