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Bolo Rei

bolo rei with one slice on a plate in front

Brazilian Kings Cake

The Kings Cake is a traditional dessert associated with Epiphany, also known as Three Kings Day. This is a Catholic observance to commemorate the biblical visitation of Jesus by the Three Wise Men. There are variations around the world, including Brazil, where it is known as bolo rei. It is a simple yet impressive looking cake, with decorations added specifically for their symbolism. 

Bolo Rei History

Although the Catholic Church declared Epiphany a holy day in around 325 AD, the first King Cake is thought to have originated in France much later in the 13th or 14th century. Today, there are two primary versions of French bolo rei: the first is an almond frangipane wrapped in crisp puff pastry; the second, which is more popular in Southern France, is an orange-flavored brioche studded with candied fruits.  

The bolo rei has since made its way to a large part of the Western Christian world, and it is not limited to Epiphany. In New Orleans, for example, it is heavily associated with Mardi Gras and appears on tables throughout the month of January and up to the day before Lent (Ash Wednesday). 

What to Hide in Bolo Rei?

One of the traditions associated with the king cake is a hidden trinket. In most cases, it is a fava bean and/or a small toy. The person who has the slice with the bean must host the celebration the following year. The small toy is for one of the younger guests, who is then crowned  “king” for the day. 

In the past, the bean and toy were baked into the bolo rei. Today, it is best practice to insert them after the cake is baked to avoid surprise melting or unpleasant tastes. Just frost over the spot where you put them or cover them with the dried fruit. 

What is in Bolo Rei?

Bolo rei is more similar to the southern French version. You leaven the cake with yeast and decorate it with candied fruits that are soaked in copious amounts of port wine. Traditional fruits include candied red and green cherries, pineapple rings, and orange peels. Mixed nuts are also added for crunch. The toppings are meant to represent the gifts brought by the Magi to the infant Jesus: the golden crust is for gold, the candied fruit for the sticky myrrh resin, and the spicy aroma to mimic the scent of frankincense. 

Do You Have to Use Fruit in Bolo Rei?

Fruit is not everyone’s cup of tea, especially the dried and candied variety. You can omit the fruit entirely or exchange it for orange extract or cognac to get that citrusy flavor. There are also variations that use chocolate in place of the nuts (yum) and dust the topping with shaved chocolate and powdered sugar. Really, you can customize it however you like. Just don’t forget the fava bean and a little toy. 

Bolo Roi Recipe


3 cups all purpose flour
2 tbsp active dry yeast
2/3 cup granulated sugar
2.5 oz butter, softened
3 eggs
½ tsp salt
Zest from one orange
4 oz warm milk
4 oz port wine or brandy
¼ cup mixed candied fruits, chopped ( cherries, apricots, and citrus are good)
1 oz mixed nuts, chopped into small pieces
Whole pieces of dried fruit for the top
Whole nuts, like almonds, walnuts, and pecans, to decorate the top
Confectioner’s sugar

Directions: How to Make Bolo Rei

1: Activate the yeast

  • Heat the milk until lukewarm and dissolve a teaspoon of sugar in it.
  • Add the yeast to the milk-sugar mixture, stir gently, and set it aside for about 10-15 minutes until it becomes frothy.

2: Prepare the filling and topping

  • Soak the chopped candied fruit in a bowl with the port or brandy while you wait for the dough to rise. After 30 minutes, strain the infused fruit and mix in the chopped nuts. 

3: Prepare the dough

  • In a mixing bowl, combine the flour, sugar, salt, and orange zest.
  • Add the activated yeast mixture, 2 eggs, softened butter, and fruit-and-nut mixture to the dry ingredients.
  • Knead the mixture until it forms a smooth and elastic dough. Cover the bowl with a cloth and let the dough rise in a warm place for about 1-2 hours, or until it doubles in size.

 4: Assemble the Bolo Rei

  • Preheat your oven to 180°C (350°F).
  • Punch down the risen dough and shape it into a ring, leaving a hole in the center.
  • Place the dough ring on a baking sheet lined with parchment paper.
  • Brush the surface of the dough with 1 tbsp water mixed with the remaining egg. Arrange the whole candied fruits and nuts mixture on top, pressing them gently into the dough.
  • Bake in the preheated oven for approximately 25-30 minutes or until the cake is golden brown.

 5: Serve and Enjoy

  • Once baked, remove the Bolo Rei from the oven and let it cool on a wire rack. Before serving, dust the cake with powdered sugar for an extra touch of sweetness. Alternatively, you can mix a couple tablespoons of strawberry jam with a little water to make a syrup to provide both sweetness and shine. 

More Great Brazilian Recipes to Try

Fish Balls (Bolinho de Bacalhau)

fried fish balls served with wedges of lime in a silver tray.

These fried fish balls are a favorite in Brazil, especially on the Christmas dinner table. They are bite-sized, delicious, and very simple to make-three things we love in a recipe. They are, essentially, a kind of fritter, similar to coxinha or acaraje. The filling is much simpler, however, consisting only of salt cod, potato, onion, garlic, egg, and a few herbs and spices. 

Salt Cod for Brazilian Fish Balls

The traditional recipe for bolinho de bacalhau uses salt cod. We have used this ingredient before in our bacalhau com natas, or salt cod in cream. Like many salted meats, salt cod originated as a means of preserving the fish year round before refrigeration.

Cod was once especially plentiful in the Atlantic ocean, so many countries sharing a coast with these waters have a long-standing culinary partnership with this type of fish. Portuguese colonists likely brought their recipes for salt cod to Brazil, where it remains a favorite ingredient in a variety of recipes. 

While you can use fresh cod for our Brazilian fish balls, we recommend the salt version. It is easy enough to find in most online super markets and specialty stores. Salt cod has a milder flavor and chewier texture that really lends itself to a croquette. Plus, you don’t need to worry about overcooking or undercooking it.  

Preparing Salt Cod for Bolinho de Bacalhau

The salt cod we are using for our fish balls is, technically, already cooked. It does need to be soaked for at least a day, however, to rehydrate the meat somewhat and rinse away most of the salt. Ideally, you should change the water at least three times over this period, since it will become saturated with the salt and unable to draw anymore out. 

Making the Filling for Fish Balls

The filling for our bolinho de bacalhau consists of shredded salt cod pureed with potatoes, onion, garlic, salt, pepper, egg, and heaps of fresh parsley. We like to saute the onion and garlic beforehand to keep the flavor mild, but you can use them raw if you like a little bite. If you don’t have a food processor or blender, you can just as well mash the ingredients together using a traditional potato masher or whip them using your stand mixer. 

Brazilian Fish Balls Recipe (Bolinho de Bacalhau)


1 lb of salt cod
2 medium russet potatoes, peeled and chopped into small chunks
½ small onion, diced
1 clove of garlic, minced
3 eggs
1.5 tsp salt (more to taste)
Freshly ground black pepper
1.5 oz chopped fresh parsley (about 3 tablespoons)
1 cup panko bread crumbs
½ cup flour
Vegetable oil for frying


  1. Remove the salt cod from the water in which it has been soaking. Transfer it to a stock pot or large saucepan and cover with fresh water. Bring to a boil and then reduce to a rolling simmer. Cook for fifteen minutes, then remove the fish to a plate (keep the boiling liquid).
  2. Put the chopped potatoes into the same water used to boil the salt cod. Boil them until they are fork tender (around 20 minutes). 
  3. While the potatoes are boiling, heat a small skillet over medium. Add in a drizzle of olive oil, then put in your diced onions. When they have softened (1-2 minutes), add in the minced garlic and cook for a further 30 seconds.
  4. When the salt cod has cooled enough for you to handle, shred it finely with two forks or your fingers.
  5. In the belly of a food processor, add in the cooked potatoes, shredded fish, garlic, onion, salt, pepper, and parsley and pulse to combine. Then add in one egg and pulse again until you have a uniform-looking mixture. It should be fairly cohesive. If it is too crumbly, add in a little water. 
  6. Fill a large pot with enough oil to submerge your fish balls (about four cups). Heat over medium-high until it reaches 350 degrees fahrenheit. 
  7. While the oil heats, make a dredging and breading station: put ½ cup all purpose flour in one dish; beat two eggs together in a second dish; add the panko bread crumbs to a third dish.
  8. Scoop a small amount of your fish ball filling into your hands (oil them beforehand) and roll into a ball. Coat each ball with flour then dip it into the egg mixture (shake off excess). Finally, roll the ball into the breadcrumbs. Repeat until you have used all of your filling.
  9. When all your fish balls are breaded and the oil is ready, fry them in batches until they are golden brown. Transfer them to a baking sheet lined with paper towels. Serve piping hot with your favorite dipping sauce. (We recommend this creamy garlic sauce.)

More Delicious Brazilian Recipes to Try:


Pernil de Cerdo

Pernil de cerdo on a cutting board with roast garlic

We can’t help it, we are in a cozy mood. It’s Fall, and that’s an excuse to start cooking stick-to-your-ribs meals, like creamy soups, hearty stews, and of course, roasts. There’s something so comforting about having a roast on: the smells permeating the house with the promise of something only time can achieve. Today’s recipe is for a twist on pernil de cerdo, a classic Puerto Rican pork shoulder roast that Braziliians have adopted, especially at Christmas time. 

What is Pernil de Cerdo?

Pernil de cerdo translates to “roast of pork” from Spanish. However, most Puerto Ricans simply call it “pernil” since it almost always entails pork. It is most often a pork shoulder, but some recipes use pork butt or even pork leg. 

The origins of pernil de cerdo are debatable, but it most likely became popular as a cheaper and more manageable version of lechon asado. This is a whole roast suckling pig cooked over an open fire-still a popular dish in Puerto Rico, but less accessible to home cooks working with an oven. 

What Cut of Pork to Use for Pernil?

We prefer the shoulder for pernil de cerdo since it holds its shape better after a long cook. Pork butt will fall apart if you attempt to slice it after four hours. This is not necessarily a bad thing, but it is more suited to something like pulled pork or a cuban sandwich as opposed to a centerpiece-style roast. Likewise, you won’t want to use a pork loin, since it is too tender for low and slow cooking. 

For traditional pernil, you need a pork shoulder with the bone in and skin on. The bone keeps the meat extra tender, and the skin is crisped up at the end for a crunchy, almost crackling like garnish. 

What to Serve with Brazilian Pernil de Cerdo?

Puerto Ricans often serve their pernil with fried plantains and arroz con gandules, a rice dish made with pigeon peas. Brazilians prefer to eat it with rice and other classic sides, like feijoada with farofa. 

You can serve your pernil with whatever you’d like. Roast potatoes, carrots, or turnips wouldn’t go amiss. Of course, pork almost always pairs well with apples. Try sauteeing some roughly chopped green apples with thinly sliced onions, salt, pepper, and a teaspoon of sugar for a sweet and savory companion to any pork dish. For another sweet companion, try grilled pineapple slices

What Temperature to Cook Pernil?

Pork technically only needs to be cooked to an internal temperature of 145 degrees fahrenheit to be safe to eat. However, pernil de cerdo is cooked to much higher temperatures to achieve that buttery, tender texture. Your roast will be ready when it has reached around 200 degrees Fahrenheit. 

Marinade Options for Roast Pork Shoulder

Traditional pernil de cerdo is marinated the day before roasting. Most marinades incorporate sofrito, which is simply a blend of aromatics like onions, garlic, carrots, and peppers sauteed slowly in olive oil. Brazilian sofrito is called “refogado,” and typically uses only onions and garlic.  

Puerto Rican recipes also incorporate adobo, oregano, and some kind of citrus. Our recipe omits the adobo but does benefit from a good squeeze of lime and fresh thyme and rosemary in place of the oregano. 

Pernil de Cerdo Recipe (Brazilian Style Puerto Rican Pork Shoulder)


One 6 lb pork shoulder, bone in and skin on
2 tbsp refogado
1/4 cup of lime juice
½ cup extra virgin olive oil
1 oz fresh thyme, chopped
1 oz fresh rosemary, chopped
2 tsp kosher salt
Freshly ground black pepper


  1. Score the pork, cutting through the skin and slightly into the meat.
  2. Rub the refogado into the scored pork, making sure to get under the skin.
  3. Whisk together the olive oil and lime juice in a bowl. Add in the salt, ground pepper, and fresh herbs.
  4. Pour the marinade over your pork roast in a shallow dish or in a gallon freezer bag. Place in the refrigerator and marinate overnight.
  5. Preheat the oven to 350 degrees Fahrenheit.
  6. Transfer your pork to a roasting pan, skin side down, along with any remaining marinade.
  7. Roast for 3.5 hours, or until the roast has achieved an internal temperature of 195 degrees Fahrenheit (usually about 30-35 minutes per pound). 
  8. When the pork has come to the appropriate temperature, remove it from the oven and flip it so it is skin-side up.
  9. Preheat the broiler to 500 degrees fahrenheit, and return the pork to the oven. Broil until the skin is very crisp.
  10. When the skin is crisp, remove the roast and let it rest for a few minutes. Slice your pernil de cerdo tableside for a dramatic flair. 

More Great Brazilian Recipes to Try:


Greek Rice Pilaf (Arroz a Grega)

Greek rice pilaf with carrots and spring onions

Arroz a Grega, or “Greek rice pilaf,” is a popular side dish in Brazil, especially at Christmas time. Despite the name, it is not, necessarily, Greek. There are disputes as to the origin of the dish and its name. Regardless, the general recipe incorporates traditional methods for cooking pilaf-style rice, while incorporating a few quintessentially Brazilian ingredients. 

What is Rice Pilaf?

Pilaf, in general, refers to a style of cooking long-grain rice. It usually involves toasting the rice in oil with aromatics, like onions and garlic, then simmering the rice in a flavorful broth with various proteins (lamb, chicken, fish, etc.) The result is a hearty dish with rice granules that are individual, not sticky like jasmine rice or creamy like risotto. 

Where Does Rice Pilaf Come From?

Although rice had already been in cultivation for thousands of years, the earliest recipes for rice pilaf were written in the 10th century.  The famed Persian philosopher and physician, Ibn Sina, included various recipes in his medical texts, describing the benefits of different ingredients. In Iran, he is still referred to as the “Father of Pilaf.”

This does not mean that pilaf did not exist in some iteration prior to this date. There are accounts, for example, of soldiers in Alexander the Great’s army (4th century BC3) eating “pilav,” and bringing the recipes home from Central Asia to Macedonia. 

The name itself has two derivatives. “Pilaf” is used predominantly in North America. It is derived from the Turkish pilav, which comes from the earlier Persian pilāv. British and Commonwealth nations refer to the dish as pilau, also Persian in origin and possibly Urdu, where the word pulāv indicates a dish of rice and meat cooked together. 

While the exact roots of the dish remain a mystery, it seems we can assume (based on the name and documentation) that the first pilafs came from the Middle East and surrounding regions. As trade routes expanded and cultural exchange flourished, rice pilaf made its way to various corners of the world, where it adapted to local ingredients and cooking techniques. 

Global Variations of Rice Pilaf

Caribbean Pelau: Eastern Caribbean recipes call for various local ingredients, like peas, pumpkin, and corn, along with pieces of chicken or cured pig’s tail. Other parts of the Caribbean add coconut milk and seafood, like crab meat.

South Asian Biryani: this dish originated with the Muslims of South Asia. It combines basmati rice with marinated meat (usually chicken, lamb, or shrimp) and a blend of aromatic spices, creating a rich and savory dish. Vegetarian versions with vegetables or paneer are also popular. In India, a dish called “pulao” also exists, but it is made with lentils and vegetables. Bengali pulao is more traditional, with saffron and long-grain rice. 

Central Asian Plov: In countries like Uzbekistan and Tajikistan, plov (or pilaf) is a staple dish made with long-grain rice, lamb or beef, garlic, and onion. It is usually seasoned simply with salt, pepper, and cumin, although other herbs and spices may be added regionally. 

Lithuanian Plovas: in addition to rice and vegetables (usually carrots, tomatoes, and/or mushrooms), plovas may contain chicken or pieces of pork derived from around the neck or stomach of the animal.

Arroz Grega in Brazil

In Brazil, rice pilaf is a staple item on the Christmas dinner table. The Brazilian version of rice pilaf, known as “arroz à grega,” showcases the country’s diverse culinary influences.

“Arroz à grega” translates to “Greek-style rice,” but it reflects a fusion of international flavors. This dish typically features white rice cooked with a medley of colorful vegetables like bell peppers, peas, and carrots. It’s often seasoned with olive oil and sometimes enhanced with raisins and cashew nuts for a touch of sweetness and crunch.

The vibrant colors and flavors of “arroz à grega” make it a festive addition to the Brazilian Christmas feast, providing a harmonious balance to the ubiquitous Chester hen and hearty stews that often take center stage during the holiday season. 

Why is It Called Greek Rice in Brazil?

No one really knows. While the Greeks do have their own version of pilaf rice, it is not, technically, a Greek dish. Furthermore, the Greek rice pilaf in Brazil incorporates ingredients not commonly found in Greek and other Baltic versions-namely, carrots and bell peppers. Either way, the name “arroz a Grega” has stuck, and indicates a specific Brazilian side dish simmered in broth with vegetables and raisins. 

Best Rice for Brazilian Greek Pilaf

Like traditional Brazilian rice, arroz a grega uses long-grain rice. This is important: long-grain rice has less starch, which keeps the granules from sticking to each other. You can use short-grain rice if that is what you have, but it will be harder to achieve the desired pilaf texture. 

Arroz Grega Recipe (Brazilian Rice Pilaf)


2 cups long grain rice, such as Basmati
1 tbsp extra virgin olive oil
1 oz unsalted butter
1 yellow onion, finely diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup sweet green peas (fresh or frozen)
2 cloves garlic, minced
1 carrot, peeled chopped
¼ cup golden raisins
1 tsp red chili flakes
1 tsp ground cumin
3 cups chicken stock
2 tsp salt (more to taste)
Freshly ground black pepper
Diced spring onions for garnish (optional)


  1. Rinse the rice until the water runs clear, then set aside.
  2. Heat a large skillet or pot over medium. Add in a drizzle of olive oil and the butter, then sautee the bell peppers, onion, peas, and carrots for 3 minutes or so. 
  3. Add in the minced garlic and cook for a further 30 seconds.
  4. Stir in the rinsed rice, and toast it in the oil and aromatics for 2-3 minutes. 
  5. Season with salt, pepper, cumin and chili flakes.
  6. Add in the chicken stock and bring the rice mixture to a boil, then reduce the heat to a simmer.
  7. Cover, and cook for fifteen minutes, or until the liquid has been absorbed. 
  8. Stir in the golden raisins and let them warm through. Taste for salt, and add more, if needed.

Serve piping hot alongside your favorite main course, like a delicious roast picanha or churrasco steak. Garnish with fresh spring onion slices. 

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Brazilian rabanada dessert stacked in a pyramid with Christmas ornaments

Brazilian French Toast

Rabanada is a deep fried version of French toast that is traditionally served at Christmas in Brazil. That being said, there is certainly nothing wrong with enjoying it year round! Crusty baguette is soaked in a sweet custard, deep fried in oil, then rolled in cinnamon sugar. Trust us, no syrup is necessary for this delectable treat. Rabanada can also be eaten any time of day. In Brazil, it is not necessarily a breakfast item, but more often acts as a dessert treat on special occasions. 

Rabanada from Portugal

Rabanada has its origins in medieval Portugal. The recipe was both a way to abstain from meat during lent and also to make use of stale bread. Portuguese colonists brought the recipe with them to Brazil, where it became a staple item on the Christmas table. Rabanada is traditionally eaten as a dessert, often paired with a small glass of port wine. 

The earliest versions of rabanada were likely made with fresh milk in place of sweetened, condensed milk. There are versions of rabanada from all over the world, with the oldest known reference dating back to 1 BCE. A Roman recipe for aliter dulcia (“another sweet dish”) instructs the cook to soak bread in milk and beaten eggs, fry in oil, and drizzle with honey.

The most famous version is, of course, French toast, which is known as pain perdu in France. This translates to “lost bread,” which is a nod to the usefulness of the recipe in preserving bread that would have otherwise been “lost” due to staleness. 

In many Balkan countries, prženice is a version of rabanada that can be sweet or savory. You can find the dish served with various meats and cheeses, as well as fruit preserves and ajvar, a condiment made from peppers and eggplant. 

Rabanada vs American French Toast

Rabanada has a few significant differences when compared to American French toast. The first is the type of bread used. American French toast favors thick sliced, soft white bread, such as challa, sourdough, or brioche. Most recipes agree it is best to use bread that is at least one day old. Rabanada uses crusty French bread or baguette that has also been out for no more than 24 hours. Using a baguette is preferable since the slices are smaller, making them more manageable for the fryer. 

The custard of rabanada is also different. American French toast uses a mixture of eggs, sugar/honey, cream or milk, and perhaps some cinnamon or nutmeg. Rabanada adds sweetened condensed milk to the custard for an even more decadent taste and creamier inner texture. The mixture is warmed over medium heat, and the eggs are kept separate, used only to briefly coat the bread before deep frying. 

American French toast is usually pan fried in butter or oil, then served with maple syrup or preserves. By contrast, rabanada is deep fried in oil, then rolled in cinnamon and sugar. You can drizzle honey on it if you desire, but it is plenty sweet on its own. 

Rabanada Recipe


1 loaf of day-old baguette (white, wheat, or sourdough), cut into one-inch slices
3 cups of milk or cream
3 large eggs
2 tablespoons vanilla extract or port wine
½ tsp salt
2 cinnamon sticks
½ cup sweetened condensed milk
Vegetable oil for frying

For the Rabanada Coating:

1 cup of granulated sugar
1.5 tablespoons ground cinnamon


  1. In a small saucepan, whisk together the milk or cream, salt, condensed milk, and cinnamon sticks.
  2. Heat the mixture over medium low heat until you reach a simmer. Then remove it from the heat and allow it to cool. When it is cool, remove the cinnamon sticks and add the port or vanilla extract.
  3. In a bowl, whisk the eggs together.
  4. Heat the oil in a deep fryer or large pot to a temperature of 365 degrees fahrenheit.
  5. Prepare a plate or bowl with your mixture of cinnamon and sugar.
  6. Soak the slices of bread in the milk mixture for a few seconds on each side. Then coat each slice in the egg mixture.
  7. Fry the sliced rabanada bread in the hot oil until golden brown. Roll each piece in the cinnamon sugar, then transfer to a wire wrack or a tray lined with parchment. Serve immediately with hot coffee or a glass of port. 

More Great Brazilian Recipes to Try:


Christmas in Brazil

christmas table with champagne and panettone

Like many parts of the world, Christmas in Brazil is a time dedicated to being with family, reflecting on the past year, and enjoying good food. There are a few traditions that are distinctly Brazilian, however. Let’s discover how Brazilians celebrate Christmas. 

Brazilian Christmas Traditions

Midnight Mass

As a predominantly Catholic nation, those who observe Christmas often attend a midnight mass on Christmas Eve. This special mass is known as Missa do Gallo in Portuguese, which means “Rooster’s Mass.”

In fact, Christmas Eve is the main day for celebration in Brazil. Following mass, many friends and families join together to exchange gifts and enjoy a traditional Brazilian Christmas dinner. Those who do not attend church also celebrate with food, drink, family, and presents on the night of the 24th. 

Outdoor Fun

While we, in the States, are often cozied up inside by the fire on Christmas day, most Brazilians will be found outdoors. It is, after all, the middle of summer in the Southern Hemisphere, so Brazilians like to celebrate with churrasco, drinks, and a dip in the pool. 

Secret Santa

Brazilian celebrations can get very large very quickly. Extended family and friends of friends of friends are all invited, and the party lasts hours. Buying a gift for everyone in attendance is next to impossible, not to mention expensive. The Brazilian solution is to exchange gifts Secret Santa style, where each person is responsible for getting a gift for one other person. This is known as Amigo Oculto, and it helps save time and money while still allowing everyone to receive a gift. 

Papai Noel

Speaking of Santa, Brazilian children share the common belief that Father Christmas (“Papai Noel” in Portuguese) will bring them presents on Christmas Eve. He is depicted in much the same way as in the US and other parts of the world. He wears red and white robes, a warm hat, and has a white beard. Some like to think his robes are made of silk to keep him from overheating in the hot Brazilian sun. 

Traditional Foods

Like Americans, Brazilians have a few staple items that will be found on almost every table at Christmas time. In place of a turkey, a Chester style chicken is often the centerpiece. Favorite side dishes include rice and feijoada with farofa, as well as plenty of fresh fruit.

No Christmas dinner in Brazil is complete without the panettone (panetone in Portuguese). Panettone is an Italian sweet bread, originally from Milan. The bread has a distinctive dome shape and the base is typically wrapped in decorative paper. It can be filled with a wide variety of candied fruits, but the traditional bread incorporates candied orange and lemon and is dotted with a good amount of raisins. A popular South American version of the panettone uses candied papaya in place of the orange and lemon. 

Another favorite dessert for Christmas in Brazil is rabanada: a crispy, cinnamon-sugar spiced version of French Toast. Brazilians do not eat French Toast for breakfast or brunch. It is exclusively a dessert treat, and it is deep fried for extra decadence. 

Give the Gift of Churrasco This Christmas

Celebrate Christmas the Brazilian way by visiting one of our 50+ locations this holiday season. Better yet, give the gift of Texas de Brazil by purchasing a gift card or a hand-curated grill package from our online Butcher Shop. Call or go online today to find the perfect Christmas gift for your barbecue-loving friend. 


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