Real Recipes From Real Home Cooks ®

bolo levado (azorean sweet muffins)

Recipe by
Mikekey *
Seattle, WA

Bolo Lêvedo is a Portuguese sweet muffin typical of the Azores Islands.They look like English muffins. Serve toasted with fresh butter.

yield 16 serving(s)
prep time 2 Hr 45 Min
cook time 15 Min
method Stove Top

Ingredients For bolo levado (azorean sweet muffins)

  • 1 pkg
    (.25 oz) active dry yeast
  • 1/4 c
    warm water
  • 7 1/2 c
    all purpose flour
  • 1 c
    sugar
  • 4 lg
    eggs
  • 1/4 c
    butter, melted
  • 1/4 tsp
    salt
  • 1 1/2 c
    milk

How To Make bolo levado (azorean sweet muffins)

  • 1
    In a bowl, dissolve the yeast in warm water with a pinch of the sugar. Set aside to ferment, about 8-10 minutes.
  • 2
    Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough becomes a smooth and even consistency.
  • 3
    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.
  • 4
    Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes to an hour.
  • 5
    Divide dough into about 16 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.
  • 6
    Place the cakes in a large ungreased skillet, and cook over low heat. Cook the cakes on each side until dark golden brown and place them on a platter once done.
  • 7
    Best served while hot but can be stored for 1-2 weeks in a refrigerator to maintain freshness.

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