For the dough:
1 cup (240 g) unsalted butter, softened
2 cups all-purpose flour
4 tablespoons cold water
For the filling:
1 recipe for basic bombinha dough
For the glaze:
1 1/2 cups confectioner's sugar
1 tablespoon unsalted butter, at room temperature
2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup raspberry jam or chopped hazelnuts for garnish (100 g)
For the dough:
1 cup (240 g) unsalted butter, softened
2 cups all-purpose flour
4 tablespoons cold water
For the filling:
1 recipe for basic bombinha dough
For the glaze:
1 1/2 cups confectioner's sugar
1 tablespoon unsalted butter, at room temperature
2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup raspberry jam or chopped hazelnuts for garnish (100 g)
For the dough: combine the flour and softened butter in a medium-sized bowl
Beat with two forks until the mixture resembles coarse crumbs
Add cold water, one tablespoon at a time, mixing with a fork after each addition
Shape into a ball
Divide into two parts
Unfold each part on an ungreased baking sheet, forming two rectangles approximately 35 x 10 cm (if using a large baking sheet, leave a 7.5 cm gap between them)
At this point, the recipe can be prepared with 3 days' advance notice: cover with plastic wrap and refrigerate
When ready to bake, preheat oven to a hot temperature (200°F)
Prepare the bombinha dough, divide into two parts, and place each part under a mold of bombinhas approximately 2 cm in diameter, covering each rectangle of dough, leaving a 1 cm border around the rectangle
Bake for 35-40 minutes or until puffed and golden brown
Remove from oven, make a small hole with a toothpick in each bombinha, and let stand for another 15 minutes
While that's happening, mix together the glaze ingredients in a small bowl
Beat until smooth
Spread over the tortas while still warm
If desired, sprinkle with raspberry jam or chopped hazelnuts
Remove from baking sheet and let cool on a wire rack
Serve at room temperature
This can be frozen complete with glaze and served cold
Wrap well
This can also be frozen in the baking sheet
Thaw for 2 hours at room temperature and bake in a preheated moderate oven (170°F) for 10 minutes, then serve with coffee or as a snack
Yield: approximately 20 portions (10 per rectangle).
