Summer is here! And with it comes the beach, languid afternoons with a book on sandy towels and a “bolinha” from a man with his wicka basket, who treads the beach, chanting the name of these gorgeous pastries. This weekend I created a version of the traditional recipe, where the dough is baked instead of fried. A bit different, but the essence of the original pastry is still there. They work a treat with a cup of tea!
300 gr of flour
200 gr of sugar
80 gr of very soft unsalted butter
1 tbsp of aguardente (grappa if difficult to find)
80 gr of granulated brad yeast
200 ml of warm milk
Pinch of salt
For the filling
150 gr of plain chocolate
300 ml of double cream
Pre-heat he oven at 190 °C.
In a small ball dissolve the yeast in the milk and let it rest for 5 minutes. Place the flour and sugar in a large bowl and make a well. Pour in the milk and slowly draw in the flour from the sides. Mix till it resembles crumbles. Add in the butter and the eggs one at a time. Pour in the aguardente and the pinch of salt and knead till the dough does not stick to the bowl.
Transfer the dough into a slightly floured surface and knead for 10 minutes. Make small spheres with it and place them in a oiled tray. Cover with a teatowel and let them raise for 1 hour. Bake in the oven for 25 minutes till they golden. Remove from the oven and let them cool down completely.
Meanwhile prepare the filling by melting the chocolate in a bain-marie. When melted, let it cool down. Whisk the double cream and slowly add the melted chocolate till it is well incorporated and resembles a thick, aired ganache.
Open longitudinal slits in the baked dough spheres and fill them with the chocolate ganache (by suing a piping bag or simply a spoon). Dust them with icing sugar and serve.