![\"bolos-dos-santos\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2009\/11\/bolos-dos-santos.jpg?resize=320%2C300\" "\\"bolos-dos-santos\\"")
<\/p>\nEn milieu rural, au Portugal, l’\u00e9poque de la Toussaint est riche en traditions. La porte est grande ouverte \u00e0 la famille et au voisinage. On confectionne des petits pains sucr\u00e9s \u00e0 offrir aux visiteurs pour le go\u00fbter.<\/p>\n
En voici la recette :<\/p>\n
<\/p>\n
Ingr\u00e9dients<\/strong><\/p>\n 600 g de farine Pr\u00e9paration<\/strong><\/p>\n 1.Dans un grand saladier, bien m\u00e9langer la farine, le sucre, le miel, l’aneth, la cannelle, le beurre et les 2 \u0153ufs. En milieu rural, au Portugal, l’\u00e9poque de la Toussaint est riche en traditions. La porte est grande ouverte \u00e0 la famille et au voisinage. On confectionne des petits pains sucr\u00e9s \u00e0 offrir aux visiteurs pour le go\u00fbter. En voici la recette : Ingr\u00e9dients 600 g de farine 100 g de sucre 1 cuill\u00e8re \u00e0 caf\u00e9 […]<\/p>\n","protected":false},"author":18,"featured_media":2982,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,5],"tags":[204],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/11\/bolos-dos-santos.jpg?fit=320%2C238","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":788,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/10\/31\/788-gaufres-de-la-toussaint\/","url_meta":{"origin":792,"position":0},"title":"Gaufres de la Toussaint","date":"31 octobre 2009","format":false,"excerpt":"Une sp\u00e9cialit\u00e9 li\u00e9geoise.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/10\/gauffre-1.jpg?fit=396%2C426&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":762,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/10\/27\/762-la-niflette\/","url_meta":{"origin":792,"position":1},"title":"La Niflette","date":"27 octobre 2009","format":false,"excerpt":"Une sp\u00e9cialit\u00e9 de la Toussaint qui vient de la ville de Provins en Seine et Marn.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/10\/niflette-1.jpg?fit=502%2C377&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":192,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/06\/18\/192-cake-aux-cerises-confites-et-au-miel\/","url_meta":{"origin":792,"position":2},"title":"Cake aux cerises confites et au miel","date":"18 juin 2009","format":false,"excerpt":"Un cake facil \u00e0 pr\u00e9parer et tr\u00e8s d\u00e9licieux !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/06\/cake-aux-cerises-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":923,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/12\/04\/923-spritzbredle\/","url_meta":{"origin":792,"position":3},"title":"Spritzbredle","date":"4 d\u00e9cembre 2009","format":false,"excerpt":"Une v\u00e9ritable institution en Alsace, Lorraine et en Allemagne.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/12\/spritzbredle-1.jpg?fit=400%2C290&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2184,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/28\/2184-pain-depices-au-potiron\/","url_meta":{"origin":792,"position":4},"title":"Pain d’\u00e9pices au potiron","date":"28 octobre 2010","format":false,"excerpt":"Ce qui est bien avec le potiron, c'est qu'il se plie \u00e0 toutes les fantaisies : sucr\u00e9 ou sal\u00e9, tout lui convient et il se marie \u00e0 merveille \u00e0 plein d'\u00e9pices. Voici donc la recette d'un pain doux et \u00e9pic\u00e9 \u00e0 la fois qui va vous a r\u00e9galer au moment\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/10\/pain-depices-au-potiron-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":937,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/12\/08\/937-pain-depices\/","url_meta":{"origin":792,"position":5},"title":"Pain d’\u00e9pices","date":"8 d\u00e9cembre 2009","format":false,"excerpt":"Un d\u00e9licieux g\u00e2teau pour vous r\u00e9galer durant les f\u00eates !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/12\/pain-depices-1.jpg?fit=375%2C500&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/792"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=792"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/792\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/2982"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=792"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n100 g de sucre
\n1 cuill\u00e8re \u00e0 caf\u00e9 de graines d’aneth moulues
\n1 cuill\u00e8re \u00e0 caf\u00e9 de cannelle moulue
\n100 g de beurre
\n2 \u0153ufs + 1 jaune d’\u0153uf battu
\n30 g de levure de boulanger
\n1 cuill\u00e8re \u00e0 soupe de miel
\n1,5 dl de lait
\n1,2 dl d’huile d’olive
\n50 g de pignons de pin
\n100 g de cerneaux de noix hach\u00e9s
\n80 g d’amandes effil\u00e9es<\/p>\n
\n2.Dissoudre la levure dans le lait ti\u00e8de et ajouter \u00e0 la pr\u00e9paration. M\u00e9langer jusqu’\u00e0 ce que la p\u00e2te soit bien homog\u00e8ne.
\n3.Verser l’huile d’olive par petites quantit\u00e9s, en p\u00e9trissant entre chaque ajout. M\u00e9langer jusqu’\u00e0 ce que toute l’huile d’olive soit absorb\u00e9e par la p\u00e2te et ajouter les fruits secs.
\n4.Beurrer l\u00e9g\u00e8rement la plaque du four. Mouler des boules de p\u00e2te et les poser sur la plaque. Laisser lever dans un endroit temp\u00e9r\u00e9. \u00e0 l’abri des courants d’air, pendant environ 45 minutes.
\n5.Pr\u00e9chauffer le four \u00e0 200\u00baC.
\n6.Badigeonner les boules de jaune d’\u0153uf battu et saupoudrer avec un peu de sucre. Enfourner pendant 20-25 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"