Bolos lêvedos

Name: Bolos lêvedos
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Cuisine: Portuguese
Ingredients: 200 ml whole milk; 7 g fast-action dried yeast; 500 g strong white bread flour; 120 g sugar; 0.5 tsp salt; 3 eggs; 60 g butter; 1 tbsp lemon zest; 1 tbsp sunflower oil

Sweet griddle muffins

Bolos lêvedos: Furnas' soft, sweet griddle muffins from São Miguel in the Azores

Features:Vegetarian Make ahead Kid friendly

Cuisine:

Portuguese

In the steamy valley of Furnas, on São Miguel, bakers have been cooking these slightly sweet, lemon-scented muffins on flat griddles for generations, and visitors queue for them warm on the way to the hot springs. Thick, soft and pale with golden tops and bottoms, they are split and toasted for breakfast with butter, or used as buns for a sandwich. Chef's tip: the dough is very soft and sticky, so use oiled hands rather than more flour when shaping, or they turn dense.

Total time: 70 min
Difficulty: medium
Serves: 10

One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves10

¾ cup whole milklukewarm
¼ oz fast-action dried yeast
1 ⅛ lb strong white bread flour
4 oz sugar
½ tsp salt
3 eggsat room temperature, beaten
2 ⅛ oz buttermelted and cooled
1 tbsp lemon zest
1 tbsp sunflower oilfor your hands

Shop this recipe on Amazon

Spices & pantry

Fresh ingredients (4)

Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.

Method

0/6 done

Step 1: Stir ¼ oz fast-action dried yeast into ¾ cup whole milk. In a large bowl mix 1 ⅛ lb strong white bread flour, 4 oz sugar, ½ tsp salt and 1 tbsp lemon zest.
Step 2: Add the milk, 3 eggs and 2 ⅛ oz butter and beat with a wooden spoon or a mixer with a dough hook for 8–10 minutes, until the very soft dough turns smooth and elastic and starts to come away from the bowl.
10 min
Step 3: Cover and leave in a warm place for 2 hours, until doubled and full of bubbles.
120 min
Step 4: Rub your hands with 1 tbsp sunflower oil. Divide the dough into 10 pieces, roll each into a ball and flatten into a disc about 10 cm wide and 2 cm thick. Set on a floured tray, cover and leave for 45 minutes, until puffy.
45 min
Step 5: Heat a heavy frying pan or griddle over a low heat, without oil. Cook 3 or 4 at a time for 6–8 minutes a side, until deep golden on both faces and they feel light and spring back when pressed. A common mistake is cooking them on a high heat: the outsides brown in minutes but the middles stay raw.
30 min
Step 6: Cool on a rack. Eat the same day, or split and toast them later in the week.

Nutrition per serving

Calories: 300 kcal
Protein: 8 g
Carbs: 49 g
Fat: 8 g
Fibre: 2 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does bolos lêvedos take?: About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
How many people does it serve?: 10 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?: Yes. It has no meat or fish.
Can I make it ahead?: Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
What can I use instead of whole milk?: Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
What can I use instead of fast-action dried yeast?: Fresh yeast, three times the weight.

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Sabudana khichdiSago with peanuts and potato

Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.

25 min

Indian Breakfast & Brunch

by KrazyBadal 2 views

Doi chiraFlattened rice with curd

Nothing is cooked for doi chira, which is why it has been the breakfast of farmers and fishermen in Barisal for generations: flattened rice is rinsed, softened in thick, slightly sour curd and sweetened with jaggery or sugar, then mashed together with a ripe banana. The texture is soft and creamy with a little chew from the rice flakes, and the taste is cool, sweet and tangy. It is eaten on hot summer mornings, at village fairs and as part of the Pohela Boishakh spread, and it is a favourite of children and of anyone fasting who wants something gentle. The usual misstep is soaking the chira for too long, which turns it to paste; a quick rinse is all it needs before the curd does the rest. Chef's tip: use thick-cut chira, not the thin kind for frying, so the flakes hold their shape.

10 min

Bangladeshi Breakfast & Brunch

by KrazyBadal 2 views

BsissaRoasted barley flour with olive oil

A tin of bsissa sits in many Tunisian kitchen cupboards, from Tunis flats to farmhouses in the south: a finely ground flour of roasted barley, roasted chickpeas and spices such as coriander, fennel and aniseed. In the morning a few spoonfuls are worked with olive oil and something sweet into a nutty, crumbly paste, or stirred with water into a thick drink, and it keeps you going until lunch. Travellers and pilgrims once carried it for the road. Roasting your own flour takes 15 minutes and makes a jar that lasts weeks. Sugar and dates keep it vegan; some families use honey. Chef's tip: roast the flours separately over a low heat and stir constantly; the moment they smell like toasted biscuits and turn light tan, tip them out of the pan.

25 min