Soon it's Easter again! If you're looking for a new recipe to make your family and friends happy, try out the "Bolos folhados" (English: leaved cakes). They are delicious! Our baking hero Vanda Scazzari made them for us and is sharing the recipe here.
Happy Thursday and last days of March!
Ingredients (approx. 6 cakes)
500 kg of flour 25 g of baker's yeast 100 g of sugar mixed with a teaspoon of cinnamon 125 g coconut lard to the dough + 100 g to roll the cakes 3 eggs 0.25 dl of brandy sugar to sprinkle
Sift the flour. Add the sugar, 125 g of melted coconut lard and a little lukewarm water.
Dissolve the yeast in a little warm water and add to the previous mass. Knead enough, add the eggs, one by one, and finally the brandy.
Knead about 30 minutes. You should have a bamboo stick and grease it with a bit of coconut lard.
The dough is spread as thin as possible with the roll, wider strips are cut on one side and narrower on the other, and the rolls are rolled around and stripped.
When the dough roll has the desired size, remove the dough, set the dough roll, give it a regular shape and cut it very carefully. No need to make a roll too thick because they will leaven.
Place on a tray, cover with a cloth and let them leaven for about 6 hours.
Bake the buns in a very hot oven (200 degrees) and sprinkle immediately with sugar when they are cooked for the sugar to pick up. They are cooked when they show a roasted appearance.
Recipe and pictures by Vanda Scazzari