• '''''' (
wikt:arrufada) originates from
Coimbra which were once made by
nuns of the Santa Clara convent. Historically, this bread was enriched with surplus egg yolks left over from wine clarification. The bread is also enriched with milk, butter, sugar and sometimes cinnamon. The nuns would later incorporate
coconut as an exotic ingredient brought back from Asia during
Portuguese exploration. It was typically given to the poor on
All Saints Day, typically by children as a tradition called (). • '''''' () is an artisanal yeast cake from
Miranda do Douro similar to . It is enriched with eggs, butter and olive oil, and flavored with
cinnamon. The dough is rolled out into a thin sheet and sprinkled with sugar and cinnamon. Unlike a
cinnamon roll, it is layered like a cake with 6 to 7 layers before being baked. • '''''' is an artisanal yeast cake from
Figueira da Foz created by the baker Leonor das Alhadas. It is enriched with sugar, eggs, lemon, butter, and cinnamon. • '''''' is a mildly sweet artisanal yeast cake enriched with eggs, butter, and scented with lemon zest. Halfway through baking, the bread is scored with a knife creating small pointed ridges on the top. • '''''' () is a large yeast cake from
Algarve which incorporates margarine, lard, olive oil, eggs, walnuts (or almonds), lemon zest, cinnamon and fennel. • '''''' () from
Santa Maria da Feira is a yeasted cake enriched with eggs, sugar, butter, and milk and flavored with cinnamon and
port wine. The loaf is braided and sprinkled with chopped almonds. • '''''' are mildly sweet, yeasted cakes from
Castro Daire. It contains eggs, olive oil, butter, lard, and cinnamon. The dough takes 3 to 4 hours to rise, giving the name "rotten cake". • '''''' () is a sweet sourdough muffin found in the
Azores. It resembles a large
English muffin but is much sweeter and chewier. This bread incorporates milk, eggs, and butter. Some recipes include
lemon zest or
cinnamon. This bread was traditionally grilled on a stone tile with a wood fire beneath it. • '''''' from the
Azores is a yeasted cake using
barley, lard, and butter prepared for , a festival celebrating
Pentecost. It is traditionally stamped with a symbols of the
Cult of the Holy Ghost six times before baking, leaving dimples on the loaves after baking. Regular wheat flour can be used when barley flour is not available. dressed in their distinct cloaks and headwear. • '
() is a yeasted cake typically served on the Feast of the Three Kings, otherwise known as Epiphany. It is a ring-shaped bread that is mixed with candied fruits resembling gemstones on a golden crown, the nuts for myrrh, while the sweet aroma of cinnamon or port mimic the scent of frankincense, representing the gifts of the Three Magi to the baby Jesus. The recipe was imported to Portugal around 1869 by the French, known as . Like its French counterpart, charms are customarily incorporated into the dough as prizes for the finder, while a dried fava bean representing the baby Jesus, signified the person who would pay for the next cake. A ' () is a modern, alternative yeasted cake that omits the candied fruits. Rather, it is filled generously with nuts such as
pine nuts,
hazelnuts,
walnuts, or
almonds, and sometimes
raisins. Other modern versions include chocolate and walnuts. • '''''' from
Vagos is a yeasted , a bread that include
cornmeal in addition to wheat flour. This bread is enriched with eggs, brown sugar, flavored with cinnamon and lemon peel. • '''''' () from the
Central Region is a sweet bread that resembles a large
cookie. It is simply made with just flour, eggs, sugar, salt and yeast. • '''''' is from
Santa Maria da Feira. This castle-shaped bread includes eggs, sugar, butter, lemons, and cinnamon. When the area was hit by a
plague in 1505, the townspeople prayed to
Saint Sebastian and made an offering by presenting in his honor this sweet bread. A festival is now celebrated every January 20th to commemorate the saint. • '''''' is a popular Easter bread enriched with eggs, sugar, milk and butter and often scented with
aniseed,
fennel seed, or cinnamon. The may have been influenced by the
Marranos, ethnic
Sephardic Jews. A variation of the
Purim dish
bourekas, which was also known as or , was a hard-boiled egg wrapped in dough (like a
foulard) representing
Haman in a jail cell. However in
Alentejo, they are sometimes shaped like animals. • '''''' vary by region, many contain
hard boiled eggs, held in place by a cross of bread dough alluding to the festivities surrounding Easter. Godparents traditionally gave each of their godchildren one of these cakes. • '''''' are scented with cinnamon. The eggs are dyed by boiling the eggs with onion skin. • In
Centro and
Beiras, are sweet and commonly scented with cinnamon or fennel, which wraps a painted egg. These were traditionally given to godparents by their godchildren. • '''''' of the
Algarve region is layered akin to
monkey bread and is made with a combination of orange juice, butter, and
Aguardente, port, brandy, or rum and topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. • '''''' () is typically round loaves that are enriched with butter, eggs, milk, and sugar from the
Azores traditionally eaten at Easter and on the
Feast of the Holy Spirit. It is sometimes flavored with fennel or lemon zest.
Sweet potato is traditionally used to activate the yeast. • '''''' () is a sweet bread from the
Central Region that traditionally required additional steps. An initial dough made of flour, yeast, butter, and salt was prepared. After resting, it is mixed with egg whites, olive oil (or butter), and lemon zest (or cinnamon) then baked after resting for twenty-four hours. It has a crust characteristic of wood oven bread since loaves were often baked upside down in order to develop a crescent-shaped split or crack. Historically, because of its ingredients and laborious preparation, it was expensive and made only for festive occasions although it is now made throughout the year. • '''''' from the
Centro is a sweet bread enriched with eggs, olive oil and lard. The dough is rolled out and folded in half to create an elongated loaf. • '''''' () is a non-traditional bread made with milk and is slightly sweet similar to
Japanese milk bread. It is a favorite of children because it is fluffy and soft. • '''''' (
wikt:regueifa) is traditionally a large round loaf with a hole enriched with eggs and sugar, and flavored with cinnamon and
port wine, once given away as a prize. As such, it is now made exclusively for weddings, with an associated wedding dance ritual. • '''''' () from
Santa Maria da Feira is enriched with eggs, butter, and milk and flavored with cinnamon and port wine. The dough is braided and formed into a round loaf with a hole in the center. • '''''' is named after the
Lusitanian leader,
Viriathus. It is a sweet bread from
Viseu filled with an egg custard mixed with shredded coconut, and shaped into a "V". It was created in the 1940s by Delfim de Sousa. ==Outside of Portugal==