📝 About This Recipe
A crown jewel of Portuguese Doçaria Conventual, Dom Rodrigo is a decadent masterpiece originating from the convents of the Algarve region. These delicate bundles feature golden 'fios de ovos' (egg threads) cradling a rich, almond-scented egg yolk jam, all brought together by a fragrant cinnamon syrup. Wrapped traditionally in colorful foil, they offer a luxurious texture that is simultaneously airy, syrupy, and intensely nutty.
🥗 Ingredients
For the Egg Threads (Fios de Ovos)
- 12 Egg yolks (passed through a fine-mesh sieve to remove the membrane)
- 500 ml Water
- 500 grams Granulated sugar
- 1/2 Vanilla bean (split and scraped)
For the Egg Yolk Jam (Doce de Ovos e Amêndoa)
- 6 Egg yolks (lightly beaten)
- 100 grams Ground almonds (blanched and very finely ground)
- 150 grams Granulated sugar
- 75 ml Water
- 1 Cinnamon stick
- 1 strip Lemon peel (yellow part only)
For the Final Assembly (Syrup and Finishing)
- 100 grams Granulated sugar
- 50 ml Water
- 1 teaspoon Ground cinnamon (for dusting)
- 1 tablespoon Butter (for the frying pan)
👨🍳 Instructions
-
1
Prepare the syrup for the egg threads: In a wide, shallow pot, combine 500g sugar, 500ml water, and the vanilla bean. Bring to a boil until it reaches the 'thin thread' stage (approx. 103°C / 217°F).
-
2
Create the egg threads: Using a traditional 'fios de ovos' funnel or a squeeze bottle with a tiny nozzle, pour the 12 sieved yolks into the boiling syrup in a circular motion. Let them cook for 30-60 seconds until set.
-
3
Remove the threads carefully using a skimmer and spread them out on a cold marble surface or a large platter. Sprinkle with a little cold water to keep them from sticking together. Set aside.
-
4
Prepare the almond-egg jam: In a small saucepan, combine 150g sugar, 75ml water, cinnamon stick, and lemon peel. Boil until it reaches a thick syrup stage (108°C / 226°F).
-
5
Lower the heat and remove the cinnamon and lemon. Stir in the ground almonds and cook for 2 minutes.
-
6
Temper the 6 egg yolks by adding a spoonful of the hot almond syrup to them while whisking, then pour the yolk mixture back into the saucepan. Stir constantly over low heat until the mixture thickens and you can see the bottom of the pan when stirring.
-
7
Transfer the almond-egg jam to a bowl and let it cool completely. It should be thick enough to hold its shape.
-
8
Divide the egg threads into 8-10 equal portions. Take one portion of threads and spread it out into a small circle.
-
9
Place a generous tablespoon of the cooled almond-egg jam in the center of the egg thread circle. Fold the edges of the threads over the jam to create a small, messy bundle or ball.
-
10
In a small non-stick frying pan, melt a tiny bit of butter with the remaining 100g sugar and 50ml water to create a light caramel-syrup.
-
11
Carefully place each Dom Rodrigo bundle into the pan for 30 seconds on each side, basting with the syrup to lightly 'fry' and seal the threads together. They should become slightly golden and glossy.
-
12
Remove from the pan, dust lightly with ground cinnamon, and let them cool on parchment paper.
-
13
Once cooled, wrap each sweet in a square of colorful metallic foil, twisting the top to create the iconic pyramid shape.
💡 Chef's Tips
Always sieve your egg yolks through a fine mesh; this removes the chalaza and membrane, ensuring a smooth taste without any 'eggy' smell. When making egg threads, don't crowd the pot; work in small batches to ensure the threads stay distinct and don't clump. If the almond jam is too runny, cook it for another minute over low heat, but be careful not to scramble the yolks. Use high-quality, fresh eggs; since they are the star of the dish, the flavor profile depends entirely on their quality.
🍽️ Serving Suggestions
Serve at room temperature alongside a strong, bitter espresso to balance the intense sweetness. Pair with a glass of chilled Licor de Amêndoa Amarga (Portuguese bitter almond liqueur) for a true Algarve experience. These are traditionally served as a festive treat or after-dinner petit four. Display them in their colorful foil wrappers on a silver platter for a stunning visual presentation.