Best Bolo Recipes

PORTUGUESE MUFFINS - BOLO LEVEDO

Steps:

• In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes.
• Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough comes together. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes.
• Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1 1/2 hours.
• Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.

PORTUGUESE MUFFINS - BOLO LEVEDO

Steps:

• In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes.
• Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough comes together. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic.
• Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes
• Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1 1/2 hours.
• Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.

PORTUGUESE BOLO LEVEDO

Steps:

• In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside until foamy, about 10 minutes.
• Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour and milk until the dough comes together. Stir in the butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes.
• Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1cm (1/2 in) thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to sit for 1 1/2 hours.
• Place the cakes in a heavy ungreased frying pan, and cook over low heat. Fry the cakes on each side until golden.

BOLO DE LEITE CONDENSADO (BRAZILIAN CONDENSED MILK CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch tube cake pan.
• Please condensed milk, milk, eggs, and butter in a blender; blend until well-combined. Add flour, sugar, baking powder, and salt; blend until cake batter is smooth. Pour into prepared cake pan.
• Bake in the preheated oven until golden brown, about 40 minutes.

BOLO'S BLACK BEANS AND RICE

Steps:

• Soak beans overnight in large bowl of cold water. Drain, transfer to a large saucepan and cover with cold water by 2 inches. Add the ham hock, bring to a boil over high heat, then reduce to medium heat and simmer until tender, 1 to 1 1/2 hours. Drain and set aside.
• Heat 2 tablespoons of the butter and oil in a medium saucepan over high heat until the butter has melted. Add the onion and cook until soft, 3 to 4 minutes. Add the rice and stir to coat in the mixture. Add 2 3/4 cups water and 1 tablespoon of salt (or to taste), stir and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove the lid, fluff the rice.
• Transfer the beans and rice to a large pot, add the pesto, remaining butter and about 1/4 cup of water and cook until the water is absorbed. Season with salt and pepper.
• Combine cilantro, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined. Add the cheese, salt and pepper and pulse a few times to incorporate. Transfer to a bowl.

BOLO DE BANANA CARAMELIZADA (CARAMELIZED BANANA CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with butter; dust with flour, shaking off excess.
• Beat 2 cups sugar, oil, and eggs with an electric mixer until creamy. Beat in milk. Add 2 cups flour and baking powder; beat until batter is smooth.
• Combine 3/4 cup sugar and water in a small saucepan. Simmer until sugar dissolves and syrup is clear and thick, 15 to 20 minutes.
• Pour syrup into prepared baking pan. Arrange banana halves on top. Pour batter over bananas.
• Bake cake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 10 minutes before inverting onto a platter.

BOLO BAO (CHINESE PINEAPPLE BUNS)

Steps:

• Combine 1 1/2 cups sugar, lukewarm water, and 1 cup lukewarm milk in a very large bowl. Add yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. Add 7 cups flour, 1 cup at a time and mix in; when dough comes together, start kneading until elastic but still sticky. Cover the bowl and let rise for 1 hour in a warm place.
• Divide dough into 36 equal pieces; cover and let buns rise for 1 hour more.
• While buns rise, beat 1 cup sugar and 1/2 cup butter together in a bowl. Add egg yolks, 4 tablespoons milk, and baking soda. Combine 2 cups flour and baking powder in a separate bowl; add to the sugar-egg yolk mixture. Refrigerate cookie topping at least 1 hour.
• Flatten 1 bun in your palm; place a spoonful of red bean paste inside. Squeeze edges together to cover filling and roll bun back into a ball. Let filled buns rise again, 30 minutes to 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Divide cookie topping into 36 equal balls. Flatten the balls and use a knife to make shallow hash mark lines resembling pineapple skin on each. Place 1 topping on each bun and place them on a baking sheet.
• Bake in the preheated oven until golden, 15 to 20 minutes.

BOLO DE FUBA CREMOSO (CREAMY CORNMEAL CAKE)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan.
• Combine milk, sugar, eggs, Parmesan cheese, and butter in a blender; blend until smooth, about 5 minutes. Add coconut, cornmeal, and flour; blend until creamy. Add baking powder and salt and blend until smooth. Pour into the prepared cake pan.
• Bake in the preheated oven until top is golden brown and edges pull away from the sides of the pan, about 30 minutes.

BOLO FACIL DE FUBA CREMOSO (EASY CREAMY CORNMEAL CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
• Combine milk, sugar, cornmeal, eggs, butter, all-purpose flour, and baking powder in a blender; mix until very smooth, about 5 minutes. Pour into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 minutes. Let cool before cutting and serving.

BOLO DE BANANA - BANANA CAKE

Steps:

• Brown sugar in large pot until sugar melts.
• NOTE: Add just enough water to make a heavy syrup (I had to give an amt!).
• Pour syrup into Bundt pan and turn to spread over bottom and sides.
• Slice bananas length-wise into four thin slices; sprinkle with cinnamon; lay banana slices up the sides of the bundt pan (outside and center).
• NOTE: According to Lucia, don't sprinkle cinnamon on the "outside" of the bananas as it turns it dark.
• CAKE: Mix together 3 egg yolks, butter, and sugar; beat til light.
• Stir in milk, flour, & baking powder.
• In a separate bowl, beat egg whites until stiff; fold into cake batter.
• Bake at 375 until cake is done (toothpick comes out clean).
• NOTE: Lucia said to bake for 20 minutes but it may take longer.
• Let cool in pan; carefully invert onto cake plate/serving platter.
• "Slice the cake and delight in it's taste" - Lucia Ceresini 10-28-98.

BOLO PRESTIGIO AMARELINHO (YELLOW CAKE, BRAZILIAN)

Steps:

• In blender put carrots, oil and eggs and blend until creamy.
• Sift flour and baking powder; add sugar and mix well. Blend in the carrot cream.
• Put in a greased pan and bake in 350 F oven for 40-45 minutes.
• FILLING: In small pan put the sweetened condensed milk; add two measures of the can with water and the coconut. Cook it on low, mixing constantly, until it boils. Cut cooled cake in half and spread filling on one half. Cover with other half.
• ICING: Put can in pressure cooker and cover with water. Pressure cook 50 minutes. Let pressure subside and remove can from pan; wait until completely cool to open can. Spread icing on top and sides of cake and sprinkle chocolate. (I wonder if you will resist using all the icing cooked sweetened condensed milk without tasting it -- I know I can't!).
• NOTE: The filling is syrupy, but you can reduce the liquid and get a thicker consistency. I personally like it more liquid, so it will permeate the cake when you pour it. The leftover filling can be used in another cake or on top of ice cream.

BOLO DE CEREVEJA - BEER CAKE - PORTUGAL

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, using the high speed of an elenctric mixer or mixing by hand, beat the sugar with the butter, until smooth, about 1 minute.
• Beat in the egg yolks, at medium speed, until the ingredients are fluffy and pale yellow, about 2 to 3 minutes.
• Pour in the beer, mixing to blend, then add the flour and the baking powder, mix thoroughly 1 minute.
• In a separate bowl, using clean beaters, beat the egg whites until stiff, then gently fold the beaten whites into the batter.
• Pour into a lightly greased and floured 10-inch tube pan and bake in a 350 degree oven for 50 minutes, until a wooden skewer comes out clean and the cake springs back when lightly pressed with your finger.
• Cool 5 minutes before removing from the pan.

BOLO DE CEREVEJA - BEER CAKE - PORTUGAL

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. In a large bowl, using the high speed of an electric mixer or mixing by hand, beat the sugar with the butter, until smooth, about 1 minute.
• 3. Beat in the egg yolks, at medium speed, until the ingredients are fluffy and pale yellow, about 2 to 3 minutes.
• 4. Pour in the beer, mixing to blend, then add the flour and the baking powder, mix thoroughly 1 minute.
• 5. In a separate bowl, using clean beaters, beat the egg whites until stiff, then gently fold the beaten whites into the batter.
• 6. Pour into a lightly greased and floured 10-inch tube pan and bake in a 350 degree oven for 50 minutes, until a wooden skewer comes out clean and the cake springs back when lightly pressed with your finger.
• 7. Cool 5 minutes before removing from the pan.
• 8. Serve either warm or at room temperature and enjoy!

BEER CAKE (BOLO DE CEREVEJA)

Steps:

• 1. PREHEAT OVEN TO 350 *
• 2. IN a large bowl,using the high speed of an electric mixer ,or mixing by hand.
• 3. BEAT the sugar, with butter, until smooth,about 1 minute or so.BEAT in egg yolks, at medium speed. UNTIL the ingredients are fluffy and pale yellow, about 2 to 3 minutes .
• 4. POUR in the beer, mixing to blend.ADD the flour and the baking powder and mix thoroughly, for about 1 minute.
• 5. IN A Separate clean bowl,and using clean beaters, beat egg whites until stiff. Gently fold into the batter . POUR into a lightly , greased and floured pan 10 -inch tube pan and bake it preheated oven,until your knife or long toothpick comes out clean.AND THE CAKE springs back when lightly pressed with your finger. COOK FOR 50 MINUTES . COOL about 5 minutes before removing from the pan. ENJOY IT ITS GREAT AND DIFFERENT .YUMMY.?????? Happycook diva maria.

BOLO PÃO DE MEL (QUADRADINHOS DE ESPECIARIAS)

Steps:

• In a bowl mix the milk, sugar, cinnamon, clover, instant coffee and honey until well blended and set aside. Sieve the flour, baking powder and baking soda. Make a hole in the middle of the flour mixture and pour the liquid mixture. Mix well with a wooden spoon until well blended. Pour on a 22X35 or 26X40 buttered and floured cake pan Bake for 30 minutes at 180C, until a toothpick inserted in the center comes out clean. Break the chocolate in pieces and put it on top of the hot cake. Wait until the chocolate is melted and spread with a spatula. Let cool and cut into squares.

BOLO DE LARANGA (ORANGE SPONGE CAKE)

Steps:

• 1. Wash oranges and cut off the peels into very thin slices trying not to leave on any white rind. Slice the remaining orange into slices and cut off any excess membrane. In a food processor, add the orange peels and segments, 5 eggs, sugar & salt. Blend into a puree consistency. Strain the batter through a fine strainer into your mixing bowl. Discard any remaining segment in strainer. Beat the batter for about 15 minutes until foamy.
• 2. Sift flour and baking powder and add to the batter 1/4 cup at a time until incorporated. Line a fluted cake pan with parchment paper & slightly grease & flour the pan.
• 3. Add your batter and bake at 350 for about 25 minutes or until a toothpick comes out clean.
• 4. Let the cake cool for about 10 minutes, then invert right side up onto serving plate. Sprinkle with confectioner sugar and serve plain or with berries & whipped cream.

BOLO'S DUCK SALAD

Steps:

• Make the duck/marinade: 8 hours to 1 day before serving, prick the entire skin of the duck all over with a fork. In a large pot over high heat, bring 6 quarts of water to a rapid boil and blanch the duck for 7 to 8 minutes in hot water. Remove the duck from the water and place on a plate in the refrigerator. Allow the duck to sit 3 to 4 hours. Remove from the refrigerator and wipe the rendered fat from the skin of the duck. In a medium saucepan, combine the marinade ingredients and cook over low to medium heat until thickened. (Do not boil. This will give the marinade a burnt taste due to the amount of brown sugar). Allow the marinade to cool then brush the duck generously with the mixture. (Reserve some of the marinade to baste the duck with while roasting.) Refrigerate 6 to 8 hours or overnight. Preheat the oven to 350 degrees F. Place the duck in a roasting pan and roast for 15 minutes, basting with the reserved marinade every 5 minutes. Remove the duck from the oven and let rest 10 minutes. Remove the breasts from the bone and the thighs with the legs attached. Place the thigh/legs into a medium saucepan pan with 1-inch of water in it. Cover the pan and place in the 350 degree oven for approximately 40 minutes or until the meat falls off the bone. Remove from the oven and set aside. When cool enough to handle pick the meat from the bone and tear into bite sized-pieces. Just before serving, place the breasts in a oven-proof skillet skin-side-down and heat 6 to 8 minutes (depending on your preference of doneness, i.e. rare, medium rare). Slice the breasts very thinly on the bias (each breast should yield 3 servings). Keep the meat warm until service.
• Make the vinaigrette: In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let cool. In a blender, combine the orange syrup, vinegar, honey and chili powder (if using). Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a plastic squeeze bottle. (May be prepared up to 1 day ahead and refrigerated.) Bring to room temperature before serving.
• Make the sauteed pears: In a medium skillet over medium-high heat, melt the butter, sugar and cinnamon and cook to a light syrup. Add the sliced pears and cook until they are soft but still retain their shape. Set aside.
• Make the peanut brittle Make a caramel with the sugar, add the peanuts and pour onto a lightly greased baking sheet. Let harden and coarsely chop.
• Assemble the salad: In a large bowl dress mesclun greens lightly with some of the orange vinaigrette and arrange on the top halves of 6 plates. Arrange the breast in a fan shape beneath the greens and place the thigh meat on both sides of the greens. Scatter the pears over the duck and dress lightly with the remaining vinaigrette. Top with peanut brittle and chopped chives.

BOLO LEVADO (AZOREAN SWEET MUFFINS)

Steps:

• 1. In a bowl, dissolve the yeast in warm water with a pinch of the sugar. Set aside to ferment, about 8-10 minutes.
• 2. Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough becomes a smooth and even consistency.
• 3. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic.
• 4. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes to an hour.
• 5. Divide dough into about 16 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1 1/2 hours.
• 6. Place the cakes in a large ungreased skillet, and cook over low heat. Cook the cakes on each side until dark golden brown and place them on a platter once done.
• 7. Best served while hot but can be stored for 1-2 weeks in a refrigerator to maintain freshness.

BOLO BAETA (BRAZILIAN MILK CAKE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9-inch tube pan.
• Blend flour, milk, sugar, eggs, butter, lime zest, and salt together in a blender until smooth. Pour batter into prepared tube pan.
• Bake in the preheated oven until cake is golden brown, about 30 minutes.

PORTUGUESE ALMOND TORTE (BOLO DE AMêNDOA)

Steps:

• Heat oven to 350°F Grease a 10-inch springform pan with butter, line the bottom with parchment paper, and grease the paper. Coat the pan with flour and tap out the excess.
• Blend the almonds and 1/4 cup sugar in a food processor until very, very fine. Keep blending till it has the consistancy of fine corn meal. Add the butter and pulse to combine. Set aside.
• In a large bowl, beat 3/4 cup plus 2 tablespoons of the sugar and the yolks on medium-high until very light and fluffy, about 7 minutes. Add the zest, salt, and cinnamon and mix until incorporated. Blend in the almond mixture and vanilla.
• In a clean bowl, whisk the egg whites until foamy then slowly whisk in the remaining 2 tablespoons of sugar until the whites form soft peaks. Add a big spoonful into the almond mixture and stir to lighten. Carefully fold in the remainder of the whites until no streaks show. Spoon the batter into the pan and smooth the top.
• Bake until the cake is golden brown and begins to pull away from the sides of the pan, about 45 minutes. Transfer to a rack and let rest for 5 minutes before releasing the cake from the pan. Cool completely before serving. The middle will collapse some -- per Chef Leite, "that is as it should be"!