Portuguese Muffins Bolo Levedo Recipes
PORTUGUESE MUFFINS - BOLO LEVEDO
These are tasty English muffin-like breads from Titia Teolinda in St Micheal, the Azores. They're baked on a griddle, like pancakes.
Provided by J. Pacheco
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 3h
Yield 15
Number Of Ingredients 8
Steps:
- 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, 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.
- 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.
- Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.
Nutrition Facts : Calories 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, Sodium 123 mg, Sugar 14.5 g
PORTUGUESE BOLO LEVEDO
Make and share this Portuguese Bolo Levedo recipe from Food.com.
Provided by Mand1642
Categories Portuguese
Time 30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside until foamy, 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 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.
- Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1cm (1/2 in) 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 sit for 1 1/2 hours.
- Place the cakes in a heavy ungreased frying pan, and cook over low heat. Fry the cakes on each side until golden.
Nutrition Facts : Calories 326.1, Fat 4.3, SaturatedFat 2.1, Cholesterol 44.7, Sodium 127.8, Carbohydrate 62.3, Fiber 1.8, Sugar 13.5, Protein 8.6
PORTUGUESE MUFFINS - BOLO LEVEDO
These are tasty English muffin-like breads from Titia Teolinda in St Micheal, the Azores. They're baked on a griddle, like pancakes.
Provided by John J Pacheco
Categories English Muffins
Time 3h
Yield 15
Number Of Ingredients 8
Steps:
- 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, 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.
- 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.
- Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.
Nutrition Facts : Calories 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, Sodium 123 mg, Sugar 14.5 g
PORTUGUESE MUFFINS - BOLO LEVEDO
Steps:
- 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, 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
- 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.
- Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.
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