Portuguese Muffins - Bolo Levedo

Portuguese Muffins - Bolo Levedo

18 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    2 h 45 m
John J. Pacheco
Recipe by  John J. Pacheco

“These are tasty muffin-like pancakes - from Titia Teolinda in St Micheal, the Azores. This is more like an English muffin than an American muffin.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 15 cakes



  1. In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes.
  2. Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough comes together. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes.
  3. Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1 1/2 hours.
  4. Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.

Share It

Reviews (18)

Rate This Recipe


These were really good - I cooked some in my cast iron skillet, and some in the oven at 325. The oven ones came out better - the ones in the skillet ended up with gummy sides. Maybe if they had been thinner, that wouldn't have happened. These are great for sandwiches, butter & jam, anything. I could even see them being hamburger buns if you cut down on the sugar and increased the salt by about 1/4 t.



i have no words for how good these are! okay, well...maybe i have a few. ;) my mom's fam is from massachusetts and throughout the years i've always looked forward to being able to eat my portuguese muffins whenever we visit--but these truly surpass anything i've bought in new england. only things i changed: i used a packet of instant yeast instead--it was all i had--and just added it to the flour and sugar before mixing in the wet ingredients. i also added about a tabls. of vanilla extract and 1-2 teaspoons pure lemon extract to make them taste more like the bakery ones. only problem i've experienced is my yeast taking forever to rise--quite ironic since it's quick rise. so i asked a good baker and she said to microwave the dough in a bowl with plastic wrap covering it for 30 seconds on 4 power, and repeat 15 minutes later, and that totally did the trick! anyway, these are awesome, and yummy, and freeze and defrost well too! :)



My family loves bolos and they can be quite expensive. I made 16 from this recipe. I heated my cast iron skillet on low for about ten minutes. I cook 4 at a time and I make sure they touch the side of the pan, and then I twist them every few minutes to cook the sides. They do take a while to cook but worth it. I also had to add more flour. I also sometimes add lemon zest or cinnamon and raisins.

More Reviews

Similar Recipes

English Muffins

English Muffins

Jam Muffins

Jam Muffins

Sweeter Muffins

Sweeter Muffins

Fruit Muffins

Fruit Muffins

Portuguese Sweet Bread IV

Portuguese Sweet Bread IV

Bran Muffins with Coffee

Bran Muffins with Coffee


Amount Per Serving (15 total)

  • Calories
  • 287 cal
  • 14%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 52.7 g
  • 17%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 123 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Sweeter Muffins


next recipe:

Jam Muffins