Bolos Lêvedos
So you are probably wondering what a "bolo lêvedo" is? All I can say is, think english muffin, but a million times better! They are an Azorean bread, typical of the island São Miguel (a 20 minute plane ride, from my island). They are larger in size than an english muffin, have a lighter crumb, are sweeter, and have no nooks and crannies like it´s english cousin. They are not baked, but instead cooked on a hot iron griddle. Straight off the griddle, smothered in butter and jam, they are out of this world, but they can also be toasted. This sweet muffin, is not just for breakfast, it's perfect for making great sandwiches, and amazing burger buns too! With only a few simple ingredients, flour, sugar, eggs, butter, milk, and yeast, they are super easy to make at home. The hardest part...two rising times, but trust me, it´s so worth the wait!
500 grams flour (+ 100 grams extra) / 4 cups plus 1 extra
125 grams butter (melted)/ 1/2 cup melted butter
125 grams sugar/10 tablespoons sugar
1 packet of yeast/ 1 tablespoon yeast
200 mls. of milk (warm)/
2 eggs beaten
In a bowl, pour in the warm milk, then the sugar and the yeast. Let stand about 5 minutes. Add the beaten eggs and then the melted butter. Finally, with a fork or wooden spoon, mix in the 500 g of flour, the dough will be soft. Turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. It is likely you will have to add more flour, but do so little by little. Your dough should not be sticky in the end.
Grease or spray a bowl, place dough in the bowl and cover with a cloth and set aside to rise until doubled in size, about 1 to 2 hours, (this may vary depending on the weather, and how warm your kitchen is.)
Once dough has doubled in size, turn it out onto a lightly floured surface and gently shape into a square. Divide into 16 equal pieces by cutting into quarters, then cutting each quarter into quarters. Use your hands to round each dough ball and place several inches apart on a lightly floured tablecloth or one or two lightly floured cookie sheets. Lightly sprinkle with flour. Again cover with a cloth and let rise for another 30-40 minutes.
Heat a heavy cast iron skillet over low heat. It should be hot but not screaming hot.(Don’t add any oil to the pan) Before cooking, press down and flatten the rounds, Next cook in the dry pan, for about 5-6 minutes or till golden brown before flipping them and letting them cook on the other side another 5-6 minutes. They puff up, the sides should not be sticky, but dry. Don´t crowd the skillet, and go low and slow, no rushing. Repeat till all rounds are cooked!
notes:
- an electric griddle for this works brilliant
- no iron skillet, no problem, a non stick fry pan works too, just keep a close eye on the "bolos"
- I made mini bolos, by cutting the 16 pieces in half.
- I make this the old fashioned way, a bowl and a wooden spoon, but a stand mixer will work too
recipe source
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| I made mini-bolo levedo, so stinkin' cute ! |
500 grams flour (+ 100 grams extra) / 4 cups plus 1 extra
125 grams butter (melted)/ 1/2 cup melted butter
125 grams sugar/10 tablespoons sugar
1 packet of yeast/ 1 tablespoon yeast
200 mls. of milk (warm)/
2 eggs beaten
In a bowl, pour in the warm milk, then the sugar and the yeast. Let stand about 5 minutes. Add the beaten eggs and then the melted butter. Finally, with a fork or wooden spoon, mix in the 500 g of flour, the dough will be soft. Turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. It is likely you will have to add more flour, but do so little by little. Your dough should not be sticky in the end.
Grease or spray a bowl, place dough in the bowl and cover with a cloth and set aside to rise until doubled in size, about 1 to 2 hours, (this may vary depending on the weather, and how warm your kitchen is.)
Once dough has doubled in size, turn it out onto a lightly floured surface and gently shape into a square. Divide into 16 equal pieces by cutting into quarters, then cutting each quarter into quarters. Use your hands to round each dough ball and place several inches apart on a lightly floured tablecloth or one or two lightly floured cookie sheets. Lightly sprinkle with flour. Again cover with a cloth and let rise for another 30-40 minutes.
Heat a heavy cast iron skillet over low heat. It should be hot but not screaming hot.(Don’t add any oil to the pan) Before cooking, press down and flatten the rounds, Next cook in the dry pan, for about 5-6 minutes or till golden brown before flipping them and letting them cook on the other side another 5-6 minutes. They puff up, the sides should not be sticky, but dry. Don´t crowd the skillet, and go low and slow, no rushing. Repeat till all rounds are cooked!
notes:
- an electric griddle for this works brilliant
- no iron skillet, no problem, a non stick fry pan works too, just keep a close eye on the "bolos"
- I made mini bolos, by cutting the 16 pieces in half.
- I make this the old fashioned way, a bowl and a wooden spoon, but a stand mixer will work too
recipe source
Do you have a recipe for these, using self rising flour?
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