Portuguese Muffins - Bolo Levedo recipe

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Ingredients

1 (.25 ounce) envelope active dry yeast
¼ cup warm water
6 cups all-purpose flour
1 cup white sugar
3 eggs
¼ cup melted butter, cooled
½ teaspoon salt
1 ¼ cups milk

Nutrition Info

286.6 calories
carbohydrate: 52.7 g
cholesterol: 47 mg
fat: 5 g
fiber: 1.4 g
protein: 7.3 g
saturatedFat: 2.6 g
servingSize: -
sodium: 123 mg
sugar: 14.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

15 cakes

Recipe Note

These are tasty English muffin-like breads from Titia Teolinda in St Micheal, the Azores. They're baked on a griddle, like pancakes.

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