Bolos De Gema Receita (Doce Branco)

Bolos De Gema Receita (Doce Branco)
Sharing Is Caring!

Portuguese bolos de gema, soft glazed cookie recipe that melts in your mouth. Easy to prepare, Our Portuguese Bolos De Gema Receita (Doce Branco) Portuguese soft sugar cookies recipe is easy to prepare and you have it on your table in no time. These soft sugar-glazed cookies are a staple in Portugal, Azores, and Brazil and are popular during the holidays and Easter.

What Are Doce Branco Cavacas Ou Bolos de Gema?

Doce branco also known as cavacas ou bolos de gema are popular Portuguese frosted soft cookies with a white icing glaze that covers the top and bottom of the cookie. The doce branco frosted cookie sugar glaze hardens to a light crisp while the texture of the cookie remains soft and airy. The texture of these Frosted soft Portuguese sugar cookies (cavacas ou bolos de gema) is similar to a sponge cake. So technically doce brancos are sponge cake shaped cookies with a sugar frosting topping.

Ingredients For Cavacas Ou Bolos De Gema Sponge Cake Cookie (Doce Branco Portuguese Sugar Cookies):

  • 150 grams whole eggs (3 large eggs)
  • 120 grams egg yolk (6 yolks from large eggs)
  • 240 grams all purpose flour ( 2cups)
  • 150 grams granulated sugar (1 1/4 cup)
  • 2 grams lemon zest ( 1 medium lemon)
  • 8 grams baking powder ( 2 teaspoons)
  • pinch of salt

Ingredients for The Doce Branco Frosting Icing Sugar Glaze:

  • 30 grams egg white (1 large egg)
  • 10 grams lemon juice (2 teaspoons)
  • 200 grams icing sugar ( 2 cups)

Instructions How To Make Doce Branco Cavacas Ou Bolos De Gema Soft Frosted Sugar Cookie:

  1. Preheat the oven to 180ºC (356°F) and place the rack in the middle position.
  2. Line a large rectangular baking tray with parchment paper and set aside.
  3. Add the flour, salt and baking powder into a bowl and whisk together and set aside.
  4. Add the whole egg, egg yolks, and sugar in a mixing machine with the whisk attachment. If you don’t have a mixing machine, you can use a bowl and hand beater, follow the same process.
  5. Whisk ( Mixing machine) or beat ( hand beater) on high speed the eggs and sugar mixture for 12-15 minutes adding the lemon juice towards the last minute until mixture is light and fluffy, almost similar to a meringue texture.
  6. Add flour slowly in portions into the egg mixture, folding it in from the bottom to the top, repeat until all the flour is incorporated, and well combined. Be careful not to over mix.
  7. Using a tablespoon, deposit dollops of the batter onto the lined baking pan separating them apart by about 1 1/2 inch.
  8. Bake in preheated oven for about 9-10 minutes or until the cookie is light golden brown in color.
  9. Remove from the oven and carefully transfer the cookies using a flat spatula to a wire cooling rack, and cool for about 10-15 minutes then transfer to a larger plate before glazing. Note, Cookies will be very soft until they are completely cooled.
  10. Repeat until all the batter is used up.
  11. For the sugar icing glaze: Add the icing sugar, egg whites, and lemon juice into a medium-size bowl and whisk vigorously until the icing glaze is light, shiny, and well combined. If you notice the glaze is liquidy, add in another 1-2 tablespoons of icing sugar until it is a pasty consistency.
  12. Glazing the cookie: To glaze the Doce Branco, spread the sugar glaze throughout the bottom first and set aside to dry for about an hour. repeat until all the bottoms of the cookies are glazed.
  13. Once the bottoms are dried, glaze the top of the soft cookies, and using your three middle fingers, create a swirl on the surface which will give these cookies it’s distinctive seashell appearance.
  14. You can also use the tip or back of a teaspoon creating three swirls along the top.
  15. Set aside and let the glaze dry for another hour.
  16. These cookies will keep well in an airtight container for up to 2 weeks.

cookies with sugar frosting

CAVACAS OU BOLOS DE GEMA RECEITA (DOCE BRANCO FROSTED SOFT COOKIE RECIPE)

Try this Super yummy Portuguese soft cookies with frosting sugar glaze recipe that will melt in your mouth. Easy to prepare, Our Portuguese Cavacas Ou Bolos De Gema Receita (Doce Branco) Portuguese frosted soft sugar cookies recipe is easy to prepare. These soft frosted sugar glazed soft cookies are a staple in Portugal, Azores, and Brazil and are popular during the holidays and Easter.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Christmas, Dessert, Easter, Holiday
Cuisine Azorean, Brazilian, Portuguese
Servings 24 pieces
Calories 50 kcal

Ingredients
  

INGREDIENTS FOR CAVACAS OU BOLOS DE GEMA SPONGE CAKE COOKIE (DOCE BRANCO PORTUGUESE SUGAR COOKIES):

  • 150 grams whole eggs 3 large eggs
  • 120 grams egg yolk 6 yolks from large eggs
  • 240 grams all purpose flour 2cups
  • 150 grams granulated sugar 1 1/4 cup
  • 2 grams lemon zest 1 medium lemon
  • 8 grams baking powder 2 teaspoons
  • pinch of salt

INGREDIENTS FOR THE DOCE BRANCO ICING SUGAR GLAZE:

  • 30 grams egg white 1 large egg
  • 10 grams lemon juice 2 teaspoons
  • 200 grams icing sugar 2 cups

Instructions
 

INSTRUCTIONS HOW TO MAKE DOCE BRANCO CAVACAS OU BOLOS DE GEMA COOKIE:

  • Preheat the oven to 180ºC (356°F) and place the rack in the middle position.
  • Line a large rectangular baking tray with parchment paper and set aside.
  • Add the flour, salt and baking powder into a bowl and whisk together and set aside.
  • Add the whole egg, egg yolks, and sugar in a mixing machine with the whisk attachment. If you don’t have a mixing machine, you can use a bowl and hand beater, follow the same process.
  • Whisk ( Mixing machine) or beat ( hand beater) on high speed the eggs and sugar mixture for 12-15 minutes adding the lemon juice towards the last minute until mixture is light and fluffy, almost similar to a meringue texture.
  • Add flour slowly in portions into the egg mixture, folding it in from the bottom to the top, repeat until all the flour is incorporated, and well combined. Be careful not to over mix.
  • Using a tablespoon, deposit dollops of the batter onto the lined baking pan separating them apart by about 1 1/2 inch.
  • Bake in preheated oven for about 9-10 minutes or until the cookie is light golden brown in color.
  • Remove from the oven and carefully transfer the cookies using a flat spatula to a wire cooling rack, and cool for about 10-15 minutes then transfer to a larger plate before glazing. Note, Cookies will be very soft until they are completely cooled.
  • Repeat until all the batter is used up.
  • For the sugar icing glaze: Add the icing sugar, egg whites, and lemon juice into a medium-size bowl and whisk vigorously until the icing glaze is light, shiny, and well combined. If you notice the glaze is liquidy, add in another 1-2 tablespoons of icing sugar until it is a pasty consistency.
  • Glazing the cookie: To glaze the Doce Branco, spread the sugar glaze throughout the bottom first and set aside to dry for about an hour. repeat until all the bottoms of the cookies are glazed.
  • Once the bottoms are dried, glaze the top of the soft cookies, and using your three middle fingers, create a swirl on the surface which will give these cookies it’s distinctive seashell appearance.
  • You can also use the tip or back of a teaspoon creating three swirls along the top.
  • Set aside and let the glaze dry for another hour.
  • These cookies will keep well in an airtight containers for up to 2 weeks.
Keyword cavacas ou bolos de gema, cookies with frosting, doce branco, portuguese cookie recipe, soft cookie recipe, soft cookies



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating