Best 19 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.

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.

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 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.

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.

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 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.

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"!

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!

BOLO DI MAHISHI -- CORN PUDDING (CURACAO -- CARIBBEAN)

Steps:

• Preheat oven to 350 degrees F, & grease an 8-inch loaf pan.
• Mix together the eggs, sugar, salt, pepper & creamed corn, blending well.
• Pour into prepared loaf pan, then top with breadcrumbs & dot with margarine.
• Bake for about 60 minutes or until golden brown.

BOLO DE REIS (THREE WISE MEN CAKE)

Steps:

• Beat butter and sugars, beating well, until creamy. Add egg yolks one at a time and beat very well. Slowly add sweetened condensed milk and continue beating. Add flour (sifted with baking powder) and mix well. MIx fruits. Add egg whites (beaten, but not stiff), stirring gently.
• Bake at 180 C for about 1 hour. Unmold it still warm.
• GLAZE: mix all ingredients. Pour it over cake. Sprinkle chopped glazed fruits in dish, around the cake.

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.

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.

BOLO NEGRO DE LORIGA = DARKEN CAKE FROM LORIGA

Steps:

• Beat the eggs together with the sugar, till creamy.
• Next add in the cinimon with the milk, and beat a.
• little more.
• Now add in the flour along with the baking soda,.
• and mix very well.
• Butter and flour a bread pan or any kind of pan you.
• wish to use. Pour the cake batter into the pan, and.
• place into a hot oven. Let bake till its completly
• cooked or till center comes ou clean.

BOLO DE AMENDOA COM DOCE DE OVOS

Steps:

• 1. For the Cake: Beat the egg yolks with the sugar until it become a white creme, then adding the almonds. Beat the egg whites to nice peaks and gently combine the mixtures. Butter and Flour a cake pan and bake at 350 til knife comes out clean. let cake cool then cut in half and fill with the glaze, reserving a bit to cover the cake.
• 2. For the Glaze: Boil 1/2 cup water with the sugar, once boiling wait 1 1/2 min and remove from heat. Meanwhile, place the egg yolks in a bowl and in small amounts, slowly mix in the sugar water continuously mixing so the yolks don't cook. Once that is done return the mixture over heat continuing to mix constantly so the mixture thickens. let cool before using.

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 DE NOZ E NATAS COM COBERTURA DE DOCE DE OVOS

Steps:

• Amasse a manteiga com 150g de açúcar até ficar em creme. Junte as gemas e bata bem. Adicione o leite, as nozes moídas, o fermento e mexa. Bata as natas em chantilly Bata as claras em castelo e junte os restantes 50 g de açúcar, sem parar de bater. Misture as natas com as claras e adicione ao preparado anterior. Junte o sumo e a raspa da laranja e a farinha, aos poucos, mexendo delicadamente sem bater. Unte uma forma com manteiga. Forre com papel vegetal e volte a untar. Coloque na forma o preparado e vai ao forno a 160º a cozer durante cerca de 50 minutos.. Desenforme, deixe arrefecer. Para o Doce de Ovos, leve os ingredientes num tachinho ao lume, mexendo sempre até engrossar. Cubra o bolo com este doce de ovos e decore com nozes

PORTUGUESE SWEET MUFFINS (BOLO LêVEDOS)

Steps:

• 1. In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes.
• 2. 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 and vanilla, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. (Alternatively, you can also use your mixer or bread machine to do the kneading.) Cover dough with a cloth and set aside to rise until doubled, about 45 minutes to 1 hour.
• 3. 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 or longer to rise. Once you see they are the right size and have gotten bigger, they are ready to cook.
• 4. Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden. If the cakes start to burn but are still a little too undercooked for your liking, place them onto a cookie sheet and bake at 350°F for about 5-10 minutes.
• 5. Enjoy these for breakfast with a little butter or jam spread on top. Best served warm, but they will last 1 to 2 weeks in the refrigerator.