Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bola de Lamego is one of the best-known savoury stuffed breads of northern Portugal.
Its soft dough and cured-meat filling make it ideal for shared snacks, celebrations and regional tables.
Ingredients
- 550 g flour
- 12 g of dried yeast
- 250 ml warm milk
- 3 eggs
- 90 g butter or olive oil
- 250 g of sliced cured ham and chouriço
- 1 teaspoon of salt
Method
- Prepare the dough with the flour, yeast, milk, eggs, fat and salt.
- Knead until smooth.
- Leave to rise in a warm, draught-free place.
- Line the tin with part of the dough.
- Spread the sliced ham and chouriço over the dough.
- Cover with the remaining dough, leave to rise again and bake until golden.
Tips from Empório Portugal
- Slice the cured meats thinly to make the bread easier to cut.
- The dough should rise slowly.
- Serve warm or cold.
Possible substitutions in Brazil
- A locally available dry-cured ham can replace Portuguese presunto.
- Butter makes the dough softer; olive oil makes it more rustic.
Pairing
A red wine from the Douro. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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