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.”

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Ingredients

Adjust Servings

Original recipe yields 15 cakes

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Directions

  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.

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Reviews (18)

Rate This Recipe
MADBALL
28

MADBALL

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.

sarahjay93
18

sarahjay93

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! :)

GRETY25
15

GRETY25

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.

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Nutrition

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

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