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Mixing Dough With Mixing Machine – In a small bowl add the yeast and 60 grams of warm water and set aside for 10 minutes or until the surface begins to bubble.
Add the flour, salt, butter, milk, eggs, half the sugar, and yeast mixture into a mixing bowl with a hook attachment and mix on slow speed for about 4 minutes.
Increase the mixer speed and slowly add the remaining sugar, continue to mix on high speed for 5 minutes or until the dough is homogenized and has a smooth silky texture.
Transfer the dough into a greased bowl and cover with plastic fermenting it for 60 minutes.
Mixing Dough By Hand – Add all the dry ingredients into a large bowl and create a well in the center.
Pour in the milk, eggs, and yeast mixture, and using a spatula or hand combine the ingredients together by mixing the flour mixture into the liquids in a circular motion until the flour absorbs the liquids.
Continue to knead the dough for about 10-12 minutes or until it’s developed, then transfer to a greased bowl and cover.
Transfer the dough onto a lightly floured working surface then divide into 10 equal portions (130 grams each).
Round each piece into a ball shape.
If you want smaller bolos levedos, you can divide them into 12 pieces (108 grams).
Cover the shaped dough with plastic for 10 minutes then flatten each dough piece to about 1/2 inch and place on a flour surface separating them about 3 inched apart.
Dust some flour on top and cover with a plastic for proofing them for about 60 minutes or until they have double in size.
Preheat a griddle or large non-stick skillet or cast iron pan on low heat and cook each side until dark golden brown.
Place onto serving plate and enjoy.