bolo levedo

Bolos levedos are popular Portuguese sweet muffins that originated from the Azorean islands in Portugal during the 19th century. Our bolos levedos recipe, Portuguese sweet muffins are easy to make and require a few ingredients like flour, yeast, eggs, salt, sugar, milk, and butter.

Bolos Levedos (Portuguese Muffins)

all-purpose flour (720 grams)

dry yeast (7 grams)

sugar (250 grams)

eggs (150 grams)

salt (7.5 grams)

unsalted butter

milk (240 grams)

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.

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

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