Bolos de Vésperas — Contemporary Pico Adaptation
This formula was published by a user of the Mundo de Receitas Bimby platform as a Pico-style version. Azores Tourism and an ethnographic study confirm the yeasted dough, low circular shape and stamping with chavões on Pico, but they do not certify this domestic adaptation or its proportions. It is published as an attributed contemporary recipe, not as a universal formula for Santa Maria, Pico and São Jorge.
- Yields
- 4 cakes
- Prep
- About 6 hr 35 min, including three proving periods
- Cook
- 15 min
Ingredients
- 1 kg / 2.2 lb T65 wheat flour
- 3 Eggs
- 125 g / 4.4 oz Sugar
- 125 g / 4.4 oz Room-temperature butter
- 250 g / 8.8 oz Milk
- 2 teaspoons Dried baker's yeast
Method
In a Thermomix, place the milk, sugar and yeast in the bowl and run for 5 minutes at 37°C / 99°F, speed 2. The source was written for this appliance and publishes no equivalent for hand mixing or another machine.
Add the butter, eggs and flour and mix for 3 minutes at speed 5.
Knead for 5 minutes in dough mode. Leave to prove for 2 hours.
Weigh the dough, divide it into four equal portions and knead each portion for 2 minutes in dough mode. Shape four balls and leave to prove for another 2 hours.
Place each ball on a sheet of baking paper about 30 centimetres / 11.8 inches across and roll it into a low circle no more than 1 centimetre / 0.4 inch thick. Stamp the surface with a chavão made for Bolos de Vésperas. Leave to prove for another 2 hours.
Heat the oven to 200°C / 392°F. Prick the cakes with a toothpick and bake for 15 minutes. The source does not specify conventional or fan heat, shelf position or an internal endpoint.
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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