PORTUGESE DOCE BRANCO (CAVACAS OU BOLOS DE GEMA)
Try this yummy Doce Branco Portuguese soft cookies glazed with layer of icing sugar glaze. As known as cavacas ou bolo de gema, these popular holiday cookies can be found all year round in Portuguese and Brazilian bakeries.
Ingredients
INGREDIENTS FOR DOCE BRANCO (BOLOS DE GEMA)
- 150 grams whole eggs 3 large eggs
- 2 grams 1/4 teaspoon salt
- 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
INGREDIENTS FOR THE DOCE BRANCO SUGAR GLAZE (CAVACAS OU BOLOS DE GEMA):
- 30 grams egg white 1 large egg
- 10 grams lemon juice 2 teaspoons
- 240 grams icing sugar 2 cups
Instructions
INSTRUCTIONS HOW TO MAKE DOCE BRANCO (PORTUGUESE SUGAR GLAZE COOKIES)
- Preheat the oven to 180ºC (356°F) and place the rack in the middle position.
- Line a large baking tray with parchment paper and set aside.
- In a bowl sift flour, salt, and baking powder and set aside.
- Add the whole egg, egg yolks, and sugar in a bowl and beat on high using a hand mixer until for about 15 minutes adding the lemon juice halfway through.
- Carefully add in spoon fulls of flour into the egg mixture and fold it in from the bottom to the top, repeating the same process until all the flour is combined.
- Drop 1-1/2 tablespoons of batter onto the baking pan separating them apart by about 1 1/2 inch.
- Place the tray into the oven and bake for about 9-10 minutes each or until the cookie is light golden in color.
- Once baked remove the cookies from the oven and carefully transfer them onto a cooling rack.
- Cool cookies for about 20 minutes before sugar glazing.
- Repeat this process until all the bolos de gema batter is used up.
Sugar glaze: In a bowl, add the icing sugar, egg whites, and lemon juice and whisk together vigorously until the icing glaze is smooth and light. If you the glaze is liquidy, add in another 1 to 2 tablespoons of icing sugar until it is a somewhat thick consistency.
Sugar Glazing the cookie: First spread the sugar glaze throughout the bottom and set aside to dry for about 45 minutes. repeat the same process until all the bottoms of the cookies are glazed.
- Sugar Glazing The Top: Glaze the top of the cookies, and using your fingers (3-4), create a swirl on the surface giving these cookies it’s distinctive seashell appearance.
- You may also use the back of a teaspoon or spatula to create the swirls along the top.
- Allow the sugar glaze dry for 45 minutes before serving.
- Cookies will keep well in an airtight cookie jar or container for up to 2 weeks
