Bolo do Caco Chorizo & Fried Egg Roll.
Bolo do Caco is a traditional Portuguese bread originating from the island of Madeira.
It’s shaped like a cake and resembles an oversized English muffin but with a similar texture to Turkish bread. Traditionally Bolo do Caco was cooked on a stone slab above a wood fire, but nowadays it’s more likely to be cooked on a hotplate. Literally translated Bolo do Caco means ‘cake of the hotplate’.
Bolo do Caco is a staple in most restaurants on the island, served warm with melting homemade garlic butter as an appetiser. Street food stands and smaller cafes are likely to serve it sandwich style, with chorizo or ham. It’s also a common street food at festivals, made fresh to accompany the other traditional Portuguese meat dish cooked on skewers, espetada.
This bread is easy to make, with only four ingredients, so it’s great to whip up in the morning for a special weekend breakfast.
Bolo do Caco Rolls
- 1kg plain bread flour
- 1 ½ tbsp. dry yeast
- 800ml lukewarm water
- 1 tsp salt
- In the bowl of a stand mixer fitted with a dough hook, combine water and the yeast. Add the flour followed by the salt and mix on low speed until combined (about 1 minute). Increase to medium speed and mix for 4-5 minutes until smooth. Transfer to a large bowl and cover, allow to rise for 40-60 mins.
- Grab small portions of dough and shape on a floured work bench. Cover and allow to rest for a further 20 minutes.
- On a BBQ or cast iron skillet, cook on low to medium heat for 10 minutes each side. Finish by toasting each rounded side.
Ingredients: (Makes 6 rolls)
- 6 bolo do caco rolls
- 6 eggs
- 3 Sunshine Meats Portuguese Chorizo Mild (sliced on the diagonal)
- 100g washed watercress or mixed salad leaves
- Macarico Piri Piri Hot Sauce as desired
- Gently grill Sunshine Meats Portuguese Mild Chorizo.
- Cut bolo do caco rolls in half and lightly toast.
- Fry eggs sunny side up.
- Layer each roll with a fried egg, chorizo, watercress and Piri Piri Sauce.