PORTUGUESE SWEET MUFFINS (BOLO LêVEDOS)
Bolo Lêvedos is from the island of São Miguel in the Azores (off the coast of Portugal). It's a sweet bread, similar to a thick pancake or an English Muffin (but softer), and they're usually served for breakfast with butter or sweet jam spread on top.
Provided by Vickie Parks
Categories Other Breakfast
Time 3h
Number Of Ingredients 9
Steps:
- 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 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.
- 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 or longer to rise. Once you see they are the right size and have gotten bigger, they are ready to cook.
- 4. 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.
- 5. 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.
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