Casa Mirao Bed and Breakfast

21/08/2026

🍞 1. Dinner Rolls Dough

Ingredients:

* 4–5 cups all-purpose flour
* 2¼ tsp instant yeast
* 1⅓ cups sugar
* 1½ cups milk
* 1 tsp salt
* 5 tbsp butter

Method:

1. Warm the milk and mix in yeast and sugar. Let it sit for 5–10 minutes.
2. Add flour and salt, then mix into a soft dough.
3. Add softened butter and knead for 8–10 minutes.
4. Cover and let rise for about 1 hour, or until doubled.
5. Shape into rolls and place on a greased tray.
6. Let them rise again for 30–45 minutes.
7. Bake at 180°C (350°F) for about 18–22 minutes, until golden.

🥐 2. Puff Pastry Dough

Ingredients:

* 2 cups all-purpose flour
* ¼ tsp salt
* 1¼ cups cold unsalted butter
* ½ cup cold water

Method:

1. Mix flour and salt.
2. Gradually add cold water to form a firm dough.
3. Chill the dough for 20–30 minutes.
4. Roll it out and place cold butter in the center.
5. Fold the dough over the butter and seal.
6. Roll and fold the dough several times, chilling between folds.
7. Chill before using, then roll and shape according to your recipe.
8. Bake at 200–220°C (400–425°F) until puffed and golden.

🍩 3. Donut Dough

Ingredients:

* 1 cup milk
* 4 cups all-purpose flour
* 2 large eggs
* 2¼ tsp active dry yeast
* 1½ tsp vanilla extract
* ⅓ cup sugar
* 1 pinch salt
* ⅓ cup butter

Method:

1. Warm the milk and mix with yeast and a little sugar. Rest for 5–10 minutes.
2. Add eggs, vanilla, remaining sugar, flour and salt.
3. Knead until a soft dough forms.
4. Add softened butter and knead until smooth.
5. Cover and let rise for about 1 hour.
6. Roll the dough and cut into donut shapes.
7. Let them rest for 20–30 minutes.
8. Deep-fry at about 175°C (350°F) until golden on both sides.

🥐 4. Croissant Dough

Ingredients:

* 4 cups all-purpose flour
* 1¼ cups milk
* 2¼ tsp active dry yeast
* ¼ cup sugar
* 2 tbsp butter
* 1 tsp butter
* 1½ tsp salt

Method:

1. Mix warm milk, yeast and sugar.
2. Add flour and salt and knead into a dough.
3. Add butter and knead until smooth.
4. Chill the dough for at least 1 hour.
5. Roll it out and laminate with cold butter using repeated folds.
6. Chill between folds to keep the butter firm.
7. Roll into a large rectangle and cut into triangles.
8. Roll each triangle into a croissant shape.
9. Proof until light and puffy.
10. Bake at 190°C (375°F) for about 18–25 minutes.

🥧 5. Pie Crust Dough

Ingredients:

* 2½ cups all-purpose flour
* 1 tsp salt
* 6 tbsp butter
* ¾ cup vegetable shortening
* ½ cup ice water

Method:

1. Mix flour and salt.
2. Cut cold butter and shortening into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water.
4. Mix just until the dough comes together—do not overwork.
5. Shape into a disk, wrap and refrigerate for at least 30 minutes.
6. Roll out and place into a pie dish.
7. Fill and bake according to your pie recipe, generally around 190°C (375°F).

🍕 6. Pizza Dough

Ingredients:

* 1¾ cups warm water
* 1½ tbsp olive oil
* 2¼ tsp active dry yeast
* 2½ tsp salt
* 1½ tbsp sugar
* 5–5½ cups all-purpose flour

Method:

1. Mix warm water, yeast and sugar. Let sit for 5–10 minutes.
2. Add olive oil, salt and flour gradually.
3. Knead for 8–10 minutes until smooth and elastic.
4. Cover and let rise for 1–1½ hours, or until doubled.
5. Divide and shape into pizza balls.
6. Rest for another 15–20 minutes.
7. Stretch or roll out the dough and add your toppings.
8. Bake in a very hot oven at 230–250°C (450–480°F) for about 10–15 minutes, until the crust is golden and the cheese is bubbly.

13/08/2026

Nothing like a steak dinner with friends.

13/08/2026

No kidding around here when it comes down to breakfast here at Casa Miraõ. Sometimes there is actually room for our guests.

19/06/2026

11/06/2026

http://youtube.com/post/UgkxW6J_z_1w1a5UyCym3FDzwUMssjDC8glb?surface=shorts&data=AXmpSAFhYQ8qjOsi9AORmwlC6o4-KQPmN2RgZpcNOEFcJz6yaootYNsdjNlCqxD9TMzmUMkEqHABnQSN&si=Zd5tHrEHADNK8OLT

25/04/2026

Winter has finally given Up and the season is off to a good start. Time to book now if your plans include Povoa de Lanhoso or nearby. We look forward to your visit.

28/03/2026

Pastries 😊

(1) Cream Puffs (Profiteroles)

The Choux Pastry (The Shells)
• 125ml Water
• 125ml Whole milk
• 115g Unsalted butter, cubed
• 1 tsp Sugar
• ½ tsp Salt
• 140g All-purpose flour, sifted
• 4 large Eggs, room temperature

Instructions:
1. Boil: In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
2. Incorporate Flour: Remove from heat and dump in all the flour at once. Stir vigorously with a wooden spoon until a dough forms. Return to low heat and stir for 2 minutes to "cook" the flour; a thin film should form on the bottom of the pan.
3. Add Eggs: Transfer the dough to a bowl and let it cool for a few minutes. Add eggs one at a time, beating thoroughly after each. The final dough should be glossy and fall off your spoon in a slow "V" shape.
4. Bake: Pipe 2-inch mounds onto a parchment-lined sheet. Bake at 200°C for 15 minutes, then reduce to 175°C for another 15–20 minutes until golden and firm.

The Whipped Cream Filling
• 500ml Heavy whipping cream (cold)
• 60g Powdered sugar
• 1 tsp Vanilla extract or bean paste

Instructions:
1. Whip the cold cream, sugar, and vanilla in a chilled bowl until stiff peaks form.
2. Assembly: Once the shells are completely cool, slice them in half and pipe a generous amount of cream into the hollow center.

The Chocolate Ganache & Topping
• 120g Semi-sweet chocolate, finely chopped
• 120ml Heavy cream
• Optional: Extra powdered sugar for dusting

Instructions:
1. Heat the cream until it just begins to simmer. Pour it over the chopped chocolate.
2. Let it sit for 2 minutes, then stir until glossy and smooth.
3. Glaze: Dip the top half of each cream puff into the warm ganache. Place it back onto the cream-filled bottom.
4. Finish with a light dusting of powdered sugar over the top.

(2) Bomboloni

The Dough (Bomboloni Shells)
• 500g Bread flour (or All-purpose)
• 250ml Whole milk, lukewarm
• 70g Granulated sugar
• 7g Active dry yeast (1 packet)
• 2 large Eggs, room temperature
• 75g Unsalted butter, softened
• 1 tsp Vanilla extract
• Pinch of salt
• Neutral oil (Vegetable or Canola) for frying

Instructions:
1. Activate Yeast: Mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
2. Mix: Combine the flour, yeast mixture, eggs, vanilla, and salt. Knead (by hand or with a dough hook) for about 5 minutes.
3. Add Butter: Gradually add softened butter while kneading until the dough is smooth, elastic, and pulls away from the bowl.
4. Rise: Place in an oiled bowl, cover, and let rise in a warm spot for 1.5–2 hours (until doubled in size).
5. Shape: Roll the dough to about 1.5cm thickness. Cut out circles using a 3-inch round cutter. Place on parchment squares and let rise again for 45 minutes.
6. Fry: Heat oil to 170°C. Fry 2–3 at a time for about 2 minutes per side until golden brown. Drain on paper towels.

The Filling (Vanilla Pastry Cream)
• 500ml Whole milk
• 4 large Egg yolks
• 120g Sugar
• 40g Cornstarch
• 1 tsp Vanilla bean paste (to get those little black specks seen in the photo)
• 25g Butter

Instructions:
1. Heat Milk: Bring milk and vanilla to a simmer in a saucepan.
2. Whisk: In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale.
3. Temper: Slowly pour half of the hot milk into the egg mixture while whisking constantly. Pour everything back into the saucepan.
4. Thicken: Cook over medium heat, whisking constantly, until it thickens into a pudding-like consistency. Stir in the butter.
5. Cool: Transfer to a bowl, cover with plastic wrap (touching the surface), and chill completely.

Assembly
1. Sugar Coating: While the doughnuts are still slightly warm, toss them in granulated sugar or wait for them to cool and dust heavily with powdered sugar as shown in the photo.
2. Fill: Use a knife to poke a hole in the side of each doughnut. Put the chilled pastry cream into a piping bag with a round tip.
3. Finish: Pipe the cream into the center until it just starts to overflow.

(3) Cream-Filled Puff Pastry Squares

The Flaky Squares
• 2 sheets Puff pastry (thawed but cold)
• 1 Large egg (beaten, for egg wash)
• 1 tbsp Milk or water
• Powdered sugar for dusting

Instructions:
1. Prep: Preheat your oven to 200°C and line a baking sheet with parchment paper.
2. Cut: Lay the puff pastry on a lightly floured surface. Cut into equal-sized squares (about 2.5 inches each).
3. Egg Wash: Whisk the egg and milk. Brush the tops of the squares generously; this creates that deep golden and shiny.
4. Bake: Bake for 15–18 minutes until they have puffed up significantly and are a dark golden brown.
5. Cool: Let them cool completely on a wire rack. Once cool, use a serrated knife to gently split each square in half horizontally.

The Pastry Cream Filling
• 500ml Whole milk
• 4 Egg yolks
• 100g Granulated sugar
• 35g Cornstarch
• 1 tsp Vanilla bean paste (or vanilla extract)
• 30g Unsalted butter

Instructions:
1. Simmer: Heat the milk and vanilla in a saucepan until it just starts to bubble.
2. Whisk: In a bowl, whisk egg yolks, sugar, and cornstarch until the mixture turns a pale yellow.
3. Temper: Slowly pour about half of the hot milk into the egg mixture while whisking constantly to avoid curdling the eggs. Pour the mixture back into the saucepan with the rest of the milk.
4. Thicken: Cook over medium heat, whisking non-stop until the cream becomes thick and glossy. Remove from heat and stir in the butter.
5. Chill: Transfer to a bowl and press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours.

Assembly
1. Fill: Give the chilled pastry cream a quick whisk to smooth it out. Transfer it to a piping bag.
2. Pipe: Pipe a thick layer of cream onto the bottom half of each pastry square.
3. Top: Place the top half of the pastry back on, pressing down very lightly so the cream peeks out the sides.
4. Finish: Dust the tops heavily with powdered sugar right before serving.

(4) Cinnamon Sugar Cruffins

The Dough (Laminated Pastry)
• 500g Bread flour
• 60g Sugar
• 10g Salt
• 7g Instant yeast
• 300ml Lukewarm water
• 50g Unsalted butter (softened, for the dough)
• 250g Unsalted European-style butter (cold, for laminating/layering)

Instructions:
1. Knead: Mix flour, sugar, salt, yeast, water, and the 50g of softened butter. Knead until smooth and elastic. Cover and chill for 1 hour.
2. Laminate: Roll the dough into a rectangle. Place the cold 250g butter block (pounded flat) in the center and fold the dough over it. Roll out and fold (turn) the dough 3 times, chilling for 30 minutes between each turn to keep the butter layers intact.
3. Final Roll: Roll the dough into a thin, large rectangle (about 3–4mm thick).

The Cinnamon Filling & Coating
• 100g Unsalted butter, very soft
• 150g Granulated sugar
• 2 tbsp Ground cinnamon
• Pinch of salt

Instructions:
1. Spread: Spread the softened butter thinly across the entire surface of your rolled-out dough rectangle.
2. Sprinkle: Mix the sugar, cinnamon, and salt. Sprinkle about half of this mixture over the buttered dough.
3. Roll & Cut: Roll the dough up tightly into a long log (like a cinnamon roll). Cut the log into 10–12 even pieces.
4. The "Cruffin" Secret: Cut each piece in half lengthwise to expose all the buttery layers. Roll each half into a spiral with the layered side facing outward.

Baking & Finishing
1. Proof: Place each spiral into a well-greased muffin tin. Let them rise in a warm spot for 1.5 hours until doubled in size and "puffy."
2. Bake: Preheat your oven to 190°C. Bake for 20–25 minutes until they are deep golden brown and the layers have separated beautifully.
3. Coat: While still warm, remove from the tin and roll them in the remaining cinnamon-sugar mixture.
4. Dust: Finish with a light dusting of powdered sugar.

26/03/2026

1. Classic Vinaigrette

Ingredients:
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove (minced)
• ½ tsp honey
• ¼ tsp salt
• ¼ tsp black pepper

Instructions:
1. Add all ingredients to a bowl or jar.
2. Whisk or shake well until combined.
3. Taste and adjust seasoning.
4. Serve immediately or store in fridge.

2. Honey Mustard Dressing

Ingredients:
• ½ cup olive oil
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• ½ tsp garlic powder
• Salt & pepper

Instructions:
1. Mix honey, mustard, and vinegar.
2. Slowly add olive oil while whisking.
3. Add garlic powder, salt, pepper.
4. Mix until smooth and creamy.

3. Ranch Dressing

Ingredients:
• ½ cup mayonnaise
• ½ cup sour cream
• ¼ cup buttermilk
• 1 tsp lemon juice
• ½ tsp garlic powder
• ½ tsp onion powder
• Fresh herbs (parsley, chives)
• Salt & pepper

Instructions:
1. Combine all ingredients in a bowl.
2. Mix until smooth.
3. Chill for 30 minutes for best flavor.

4. Balsamic Dressing

Ingredients:
• 3 tbsp balsamic vinegar
• 6 tbsp olive oil
• 1 tsp Dijon mustard
• 1 garlic clove (minced)
• 1 tsp honey
• Salt & pepper

Instructions:
1. Mix vinegar, mustard, garlic, honey.
2. Slowly whisk in olive oil.
3. Season with salt and pepper.
4. Shake before serving.

5. Caesar Dressing

Ingredients:
• ½ cup mayonnaise
• 2 tbsp grated Parmesan cheese
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove
• 2 anchovy fillets (optional)
• ½ tsp Worcestershire sauce
• Salt & pepper

Instructions:
1. Mash garlic and anchovies into paste.
2. Mix with mayo, cheese, lemon juice.
3. Add mustard and Worcestershire sauce.
4. Stir until creamy and smooth.

6. Italian Dressing

Ingredients:
• ½ cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp Italian seasoning
• Salt & pepper

Instructions:
1. Combine all ingredients in a jar.
2. Shake well until mixed.
3. Taste and adjust seasoning.

7. Lemon Tahini Dressing

Ingredients:
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 garlic clove
• ½ tsp salt
• ¼ tsp pepper
• 1 tsp honey (optional)

Instructions:
1. Mix tahini and lemon juice.
2. Add water gradually to thin it.
3. Add garlic, salt, pepper, honey.
4. Stir until smooth and creamy.

8. Poppy Seed Dressing

Ingredients:
• ½ cup olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tsp Dijon mustard
• 1 tbsp poppy seeds
• Salt & pepper

Instructions:
1. Mix vinegar, honey, and mustard.
2. Slowly whisk in olive oil.
3. Add poppy seeds and seasoning.
4. Stir well before serving.

9. Avocado Lime Dressing

Ingredients:
• 1 ripe avocado
• ½ cup yogurt or sour cream
• 2 tbsp lime juice
• 2 tbsp water
• 1 garlic clove
• Fresh cilantro
• Salt & pepper

Instructions:
1. Add all ingredients to a blender.
2. Blend until smooth and creamy.
3. Adjust thickness with water.
4. Chill before serving.