azores

Bolos Levedos are a delicious treat from the Portuguese Azores Islands! These are a mix between a cake and a bread. Try this tender treat warm and top with butter or jam.

Bolos Levedos | Portuguese Sweet Muffin Cakes

yeast (2¼ teaspoons)

water

eggs

sugar

salt

milk (warmed)

flour

butter (melted)

Re-hydrate the yeast by adding it to a bowl with a pinch of sugar and ¼ cup of warm water (105-115°F). Set aside

Warm the milk to about 115°F. The milk should feel warm but not hot to the touch. This will help speed up the time it takes for your dough to rise.

Mix together eggs, sugar, salt and milk. Stir to combine. Add in flour, re-hydrated yeast, and butter. Stir to combine, using your hands if needed to incorporate all the ingredients into a wet dough. It will be coating your hands or spoon.

Knead the dough for 5 minutes. Let it proof, or rise, until it has doubled in size. This will take any where from 1½-2 hours depending on the temperature of your ingredients and the temperature of the air.

Generously coat the countertop with flour. Once the dough has doubled in size, knead again for 3 minutes. After kneading, shape the dough into balls about the size of tennis balls. Flatten the balls slightly into discs about 3 inches in diameter. Place them on a floured baking sheet. Leave room in between each bolo so they have room to expand. Let them rise for about 1½ - 2½ hours

Cook the bolos on the stove top in a pan over medium-low heat, about 5 minutes on each side. Then transfer to an oven preheated to 325°F, for 10-12 minutes, or until the internal temperature reaches 190°F. This will allow the exterior to brown slightly and develop a slight crust and then the interior will finish cooking in the oven.

https://www.youtube.com/watch?v=9IMUufSJ8AU

Bolos Levedo – a hybrid between a cake and a bread – is a flatbread made in the town of Furnas.
GET THE RECIPE: https://justcookwithmichael.com/recipes/bolos-levedos/

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RELATED RECIPES:
Papo Secos | Portuguese Bread Rolls: https://youtu.be/40zqL-lXrYY
https://justcookwithmichael.com/recipes/papos-secos/ 

Bolo do Caco | Portuguese Bread: https://youtu.be/JSWHEYP3ZhI 
https://justcookwithmichael.com/recipes/bolo-do-caco-portuguese-bread/



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RECIPE BOLOS LEVEDOS
7.5                    cups      flour
2                       cups      milk
1/4                    cup       warm water with a pinch of sugar to rehydrate the yeast
1                        cup       sugar
4                        eggs
1/4                    cup       melted butter
1/2                     tsp       salt
2-1/4.                 tsp dry yeast (1 packet)

1. Re-hydrate the yeast in a quarter cup of water with a pinch of sugar.
2. Add the sugar, warm milk (115 F)  and eggs to a bowl and whisk for about a minute.
3. Add the flour, re-hydrated yeast, melted butter, the one cup of sugar and 1 teaspoon of salt to the bowl with rest of the ingredients.
4. Knead for about 5 minutes  by hand or 2.5 minutes if using a mixer.
5. Cover and bulk ferment for about 1.5 - 3 hours. Until double in volume. (The ideal temperature to proof bread is about 85°F. You could put your bread nearest space heater. Or turn on your oven for 30 seconds to one minute. Then TURN OFF YOUR OVEN, to use your oven a s a proof box)
6. After the dough has doubled in size knead for an additional 3 minutes. 
7. On a well floured surface, divide the dough in 10 to 12 pieces. About the size of a tennis ball. Shape into 3 inch disk about 1/2 - 3/4 inch thick.
8.  Proof for 1 to 1.5 hours (Ideally in an area around 85°F )
9. Pre-heat your oven to 325 F. Heat up a few pans over low heat. Cook the bolos for 5 minutes on each side. Then finish in the oven at 325 F for 10-12 minutes or until the interior temperature is 190°F .

Bolos Levedos | Azores Islands Sweet Muffin Cakes

These malassadas, or Portuguese doughnuts are an irresistible dessert made with fried dough that&#39;s coated in cinnamon sugar. They&#39;re a treat that harkens back to my childhood.

Malassadas | Portuguese Doughnuts

milk

unsalted butter (plus more for the bowl)

dry yeast

water (110°F (43°C))

all-purpose flour (plus more for the work surface)

Nonstick cooking spray

Vegetable oil (for frying)

cinnamon

Heat the milk, butter, and salt in a medium saucepan over medium-high heat, stirring frequently, until it just begins to steam and form bubbles around the edges, about 5 minutes. Remove from the heat and let cool until lukewarm.

Meanwhile, in a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water. Let stand until foamy, about 10 minutes.

In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, beat the remaining 1/3 cup sugar and the eggs on medium-high until thick and luscious looking, about 5 minutes.

Switch to the dough hook, add the milk mixture, the yeast mixture, and the flour, and mix on low speed until a soft dough forms, about 7 minutes, adding more flour if needed. The dough should be just slightly tacky but not sticky.

Turn the dough onto a lightly floured work surface, shape into a ball, and place in a lightly buttered large bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until double in size, about 2 hours.

Lightly coat a 13-by-18-inch rimmed baking sheet with cooking spray and turn the dough onto the pan. Press and poke it with your fingers, much like making focaccia, to help stretch it until it&#39;s about 1/2 inch thick. Lightly coat the top of the dough with cooking spray, loosely cover the pan with plastic wrap, and let the dough rest at room temperature until double in size, 1 to 1 1/2 hours.

Make the doughnuts | malassadas

Mix together the sugar and cinnamon in a shallow bowl.

Make the cinnamon sugar

Fill a medium saucepan with 3 inches of oil and heat over medium-high heat until it reaches 350°F (177°C) on a deep-fry or candy or instant-read thermometer. Monitor the heat to keep a steady temperature.

Using scissors or your hands, cut or pull a 2-to-3-inch piece of dough from the baking sheet and stretch it into a 4-to-5-inch circle, then lower it into the oil and fry, turning frequently, just until golden brown on both sides and cooked through, 45 seconds to 1 1/2 minutes, depending on the size. Drain the doughnut on paper towels for 30 seconds and then toss in the cinnamon sugar. Repeat with the remaining dough. Devour warm.

Fry the doughnuts | malassadas

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The most viewed azores recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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