Magraneta

Small, individual loaf with a round, slightly rough base, forming a flattened hemispherical dome. It is visibly divided into several parts by the presence of curvilinear, cross-shaped surface cracks. They are reminiscent of the cracks formed by pomegranates when they are ripe and cracked.

It is made from a soft dough containing, in addition to strong flour and yeast, some or all these additional ingredients: eggs, milk and small amounts of sugar. It is not very compact, soft, tender, and spongy and has a slight sweetness. Together with the llonguet and the oil roll, it is used to make sandwiches with pâtés, sobrassada or chocolate, among others.