Bolo Lêvedo is a Portuguese sweet muffin typical of the Azores Islands. It is widely popular throughout the Azores as well as New England. The most famous are baked in Furnas, in the island of S. Miguel. Bolos Lêvedos are saucer size thin muffins, golden brown on either side and dusted with some baking flour. It has a delicious lightly sweet taste but the smell is unforgettable. Freshly cooked and toasted with butter, there might be no better pair for the morning coffee. If you want all the works, toast with Azorean grass fed butter and serve with freshly made Porto Formoso green tea. It’s to die for!
*Makes 16 Muffins*
1 (.25 ounce) packet active dry yeast
1/4 cup warm water
7.5 cups all-purpose flour
1 cup sugar
1/4 cup butter, melted
1/4 teaspoon salt
1.5 cups milk
1) In a bowl, dissolve the yeast in warm water with a pinch of the sugar.
2) Set aside to ferment, about 8-10 minutes.
3) 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.
4) 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.
5) Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes to an hour.
6) 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.
7) Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1.5 hours.
8) Place the cakes in a large ungreased pan, and cook over low heat.
9) Cook the cakes on each side until dark golden brown and place them on a platter once done.
10) Best served while hot but can be stored for 1-2 weeks in a refrigerator to maintain freshness.