Portuguese Sweet Muffins (Bolo Lêvedos)
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1 pkg(0.25 ounce) active dry yeast
1/4 cwarm water
1 cgranulated sugar
6 call-purpose flour
1/4 cmelted butter, cooled
1/2 tspvanilla extract (optional)
How to Make Portuguese Sweet Muffins (Bolo Lêvedos)
- In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes.
- 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 and vanilla, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. (Alternatively, you can also use your mixer or bread machine to do the kneading.) Cover dough with a cloth and set aside to rise until doubled, about 45 minutes to 1 hour.
- 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 or longer to rise. Once you see they are the right size and have gotten bigger, they are ready to cook.
- Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.
If the cakes start to burn but are still a little too undercooked for your liking, place them onto a cookie sheet and bake at 350°F for about 5-10 minutes.
- Enjoy these for breakfast with a little butter or jam spread on top.
Best served warm, but they will last 1 to 2 weeks in the refrigerator.