📝 About This Recipe
Hailing from the heart of Northern Portugal, specifically the Trás-os-Montes region, this 'Bola de Carne' is a masterclass in rustic comfort. It features a golden, olive-oil-enriched dough that perfectly encases a rich, smoky medley of traditional cured meats like chouriço, presunto, and salpicão. Every bite delivers a harmonious balance of soft, airy bread and savory, salt-cured fats, making it a timeless staple for festive gatherings and cozy family snacks.
🥗 Ingredients
The Dough (Massa)
- 500 grams All-purpose flour (sifted)
- 4 pieces Large eggs (at room temperature)
- 200 ml Whole milk (lukewarm)
- 100 ml Extra virgin olive oil (high quality Portuguese oil preferred)
- 50 grams Unsalted butter (melted and cooled)
- 11 grams Active dry yeast (one standard sachet)
- 1 teaspoon Fine sea salt
- 1 teaspoon Granulated sugar (to activate the yeast)
The Meat Filling (Recheio)
- 150 grams Portuguese Chouriço (casing removed and thinly sliced)
- 100 grams Presunto (Portuguese cured ham) (cut into small ribbons or cubes)
- 100 grams Salpicão or Salami (thinly sliced)
- 100 grams Bacon (smoked and thinly sliced)
Finishing Touches
- 1 piece Egg yolk (for the egg wash)
- 1 tablespoon Milk (mixed with the yolk)
- 1 tablespoon Lard or Butter (to grease the pan)
👨🍳 Instructions
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1
In a small bowl, combine the lukewarm milk, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the 4 eggs, olive oil, and melted butter until well emulsified.
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3
Gradually add the activated yeast mixture to the wet ingredients, stirring constantly.
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4
Begin adding the sifted flour and salt. If using a mixer, use the dough hook attachment on low speed. If by hand, use a sturdy wooden spoon until the dough starts to come together.
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5
Knead the dough for about 8-10 minutes. This dough is traditionally quite soft and slightly sticky, but it should be elastic enough to pull away from the sides of the bowl. Do not over-flour it.
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6
Cover the bowl with a damp cloth or plastic wrap and place it in a warm, draft-free spot. Let it rise for 1 to 1.5 hours, or until it has doubled in size.
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7
While the dough rises, prepare your meats. Slice the chouriço, bacon, and salpicão thinly. If the meats are very greasy, you can lightly sauté them for 2 minutes and drain on paper towels, though traditional recipes use them raw to let the fat soak into the bread.
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8
Preheat your oven to 180°C (350°F). Grease a rectangular baking pan (approx. 30x20cm) generously with lard or butter.
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9
Once the dough has risen, punch it down to release the air. Divide the dough into two equal portions.
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10
Spread the first half of the dough evenly across the bottom of the prepared pan. You may need to grease your hands with a little olive oil to make this easier.
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11
Layer the meats evenly over the dough, ensuring the chouriço, presunto, and bacon are distributed so every slice of bread gets a bit of everything.
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12
Place the second half of the dough over the meats. Carefully stretch it to the edges to seal the filling. Don't worry if it looks rustic; it adds to the charm.
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13
Whisk the egg yolk with a tablespoon of milk and brush the entire top surface of the loaf generously. This ensures a deep golden, glossy crust.
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14
Bake for 45-50 minutes. The Bola is ready when it is deep golden brown and sounds hollow when tapped on top.
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15
Remove from the oven and let it rest in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
💡 Chef's Tips
Ensure your milk is lukewarm (around 38°C); if it is too hot, it will kill the yeast. For a richer flavor, use a mix of Portuguese meats like Linguiça or Mortadella if Salpicão is unavailable. If the dough is too sticky to handle, grease your hands with olive oil rather than adding more flour to keep the bread light. Always allow the bread to rest for at least 10 minutes before slicing to let the meat juices settle into the crumb. Store leftovers wrapped in foil; it tastes even better the next day when toasted slightly.
🍽️ Serving Suggestions
Serve as an appetizer with a glass of chilled Vinho Verde or a light red Dão wine. Pair with a simple side of green olives and a few slices of Queijo da Serra or any semi-hard sheep's cheese. Excellent as a portable picnic snack or a centerpiece for a 'Lanche Ajantarado' (late afternoon tea/dinner). Serve alongside a warm bowl of Caldo Verde soup for a complete Portuguese meal experience.