Bolo Levedos (Portuguese Version Of English Muffins But Sweeter)

Prep Time
Cook Time
Ready In

"This is a recipe I found on twoazoreanchicks Two Azorean Chicks Blog site. This is very similar to an English Muffins although a bit sweeter and if you want a even more sweeter version, add a splash (or to taste) of vanilla extract."

Original recipe yields 20 servings


  • 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 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.

Tips & Variations

No special items needed.