Posted on Thursday, January 21, 2016 in
Bread Recipes
Soft, sweet Portuguese bolo levedo muffins with a golden crust and dreamy texture—simple ingredients, big flavor, and pure breakfast joy.
| Preparation time | 2 h 30 min |
| Cooking Time | 15 min |
| Ready In | 2 h 45 min |
| Level of Difficulty | Easy |
| Servings | 10 Servings |
Nutrition Facts (Per Serving)
| Calories | 247 kcal |
| Fat | 6 g |
| Carbs | 7 g |
| Protein | 39 g |
Ingredients
1 1/2 teaspoons of active dry yeast4 tablespoons warm water3/4 cup of sugar3 eggs1⁄2 teaspoon salt3 cups of plain flour1 cup of skimmed milk1/4 cup of cooled melted butter
Preparation
- 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, and allow them to sit for 1 1/2 hours.
- Place the cakes in a heavy ungreased frying pan, and cook over low heat.
- Cook the cakes on each side until golden.
Recipe Credit: Mand1642
