portuguese bread

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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