Castro Daire Bolo Podre — Published Home Adaptation
This home adaptation, also published for Thermomix, uses olive oil and butter, four eggs, cinnamon and fresh yeast for a cake of about 800 g. It is presented as a reproducible version, not Castro Daire's sole formula: local sources document family recipes containing lard and different proportions. The variants have not been merged.
- Yields
- 1 cake, about 800 g / 28.2 oz
- Prep
- About 10 minutes active, plus rising
- Cook
- About 45 minutes at 180°C / 356°F
Ingredients
- 80 g / 2.8 oz Olive oil
- 25 g / 0.9 oz Butter
- 90 g / 3.2 oz Sugar
- 1 teaspoon Salt
- 4 Eggs
- 20 g / 0.7 oz Fresh baker's yeast
- 500 g / 17.6 oz, plus more for dusting Type 65 wheat flour
- 1 teaspoon in the consulted home version Ground cinnamon
Method
Gently heat the olive oil with the butter only until the butter melts. Set aside and allow to become lukewarm.
Mix the sugar, salt, eggs and yeast.
Add the flour and cinnamon and knead.
Continue kneading while gradually incorporating the lukewarm olive oil and butter.
Dust the dough with flour and leave in a warm place until doubled in volume.
Shape into a ball, place on a flour-dusted tray, cut a cross in the centre and leave to rise for another 30 minutes.
Bake in a preheated oven at 180°C / 356°F for about 45 minutes.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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