Bolo Levedos (Portuguese Version Of English Muffins But Sweeter) Recipe

Ingredients

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1 envelope (.25 ounce) active dry yeast (this equals 2 1/4 teaspoons)
1/4 cup water (warm)
6 cups all-purpose flour (25 1/2 ounces)-You may need more depending on the humdity that day and how your yeast rises)
1 cup granulated sugar (white)

3 large eggs
1/4 cup melted butter (cooled, 2 ounces)
1/2 teaspoon salt
1 cup milk

Nutritional

Serving Size: 1 (72.9 g)
Calories 210.9
Total Fat - 3.9 g
Saturated Fat - 2 g
Cholesterol - 38.7 mg
Sodium - 104.2 mg
Total Carbohydrate - 38.3 g
Dietary Fiber - 1 g
Sugars - 10.7 g
Protein - 5.3 g
Calcium - 25.2 mg
Iron - 0.6 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes.

Step 2

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. You can also use your mixer or bread machine to do the kneading for you!

Step 3

Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes to 1 hour, or longer. The weather really plays with you on the rising!

Step 4

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 or longer. Once you see they are the right size and have gotten bigger they are ready. Once again, that weather!

Step 5

Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.

Step 6

If the cakes start to burn but are still a little too under-cooked for your liking, throw them onto a cookie sheet and bake at 350 for about 5-10 minutes.