Portuguese Bolo's
- Flour, plain white 750g
- Milk, skim 275g
- Sugar, caster 200g
- Eggs, 3
- Butter, cooled melted 50g
- Water, warm 45g
- Dry Active Yeast 7g
- Salt 4g
Ingredients
Method
- In a small bowl, proof the yeast in the warm water with 4-5g of sugar.
- Place the yeast mixture in a large bowl then stir in the sugar, eggs salt, flour and milk, just 'till the dough comes together.
- Stir in the butter, then place the dough onto a floured surface. Knead for 20 minutes. Dough should be slightly wettish.
- Cover with cloth and allow to rise until double, about 45 minutes.
- Dived the dough into 15-20 pieces, shape into flat round circles about ½ an inch thick.
- On a table, dust a cloth with flour, place the cakes with enough room to raise for about 1 ½ hours.
- Cook on an ungreased griddle/skillet/pan 275-300f until golden brown on each side.
On a cold day, Bakers don't Wear Long Underwear! So . . . you may need another log on the fire!