Bolos Levedos are a delicious treat from the Portuguese Azores Islands! These are a mix between a cake and a bread. Try this tender treat warm and top with butter or jam.
Bolos Levedos | Portuguese Sweet Muffin Cakes
Bolos Levedos are a delicious treat from the Portuguese Azores Islands! These are a mix between a cake and a bread. Try this tender treat warm and top with butter or jam.
Ingredients
- 1 package yeast 2¼ teaspoons
- ¼ cup warm water add a pinch of sugar
- 4 eggs
- 1 cup sugar
- ½ tsp salt
- 2 cups milk warmed
- 7.5 cups flour
- ¼ cup butter melted
Instructions
- Re-hydrate the yeast by adding it to a bowl with a pinch of sugar and ¼ cup of warm water (105-115°F). Set aside
- Warm the milk to about 115°F. The milk should feel warm but not hot to the touch. This will help speed up the time it takes for your dough to rise.
- Mix together eggs, sugar, salt and milk. Stir to combine. Add in flour, re-hydrated yeast, and butter. Stir to combine, using your hands if needed to incorporate all the ingredients into a wet dough. It will be coating your hands or spoon.
- Knead the dough for 5 minutes. Let it proof, or rise, until it has doubled in size. This will take any where from 1½-2 hours depending on the temperature of your ingredients and the temperature of the air.
- Generously coat the countertop with flour. Once the dough has doubled in size, knead again for 3 minutes. After kneading, shape the dough into balls about the size of tennis balls. Flatten the balls slightly into discs about 3 inches in diameter. Place them on a floured baking sheet. Leave room in between each bolo so they have room to expand. Let them rise for about 1½ - 2½ hours
- Cook the bolos on the stove top in a pan over medium-low heat, about 5 minutes on each side. Then transfer to an oven preheated to 325°F, for 10-12 minutes, or until the internal temperature reaches 190°F. This will allow the exterior to brown slightly and develop a slight crust and then the interior will finish cooking in the oven.
Video
Notes
Sopas (Holy Ghost)
Bolos Lêvedos: The Beloved Sweet Bread of the Azores
Bolos lêvedos are a signature sweet bread from the Azores, most famously originating in the lush Furnas Valley on São Miguel Island. These pillowy, slightly sweet, skillet-baked breads are a staple of Azorean cuisine and have become an essential part of daily life and celebration on the islands.
Origin and History
- Bolos lêvedos were first made in the 19th century in Furnas, São Miguel, where bakers cleverly used the region’s natural geothermal heat to proof the dough, taking advantage of the volcanic landscape.
- The bread quickly became a staple for locals, valued for its simple ingredients and satisfying texture during times when food variety was limited.
- As Azorean immigrants moved abroad, especially to New England, they brought bolos lêvedos with them, cementing its place in Portuguese diaspora cuisine.
- Versatility: Enjoyed at any meal—breakfast with butter or jam, as a sandwich with cheese or ham, or even as a burger bun. Their mild sweetness and soft crumb make them adaptable to both sweet and savory uses.
- Cultural Identity: Eating bolos lêvedos is deeply woven into Azorean culture. Locals consider it a must-try for visitors, and families often have their own cherished recipes.
- Accessibility: Made from basic pantry ingredients (flour, eggs, milk, sugar, butter, yeast, salt), bolos lêvedos were historically easy to prepare even when supplies were scarce, contributing to their ubiquity.
- Celebratory and Everyday: While they are an everyday food, bolos lêvedos are also present at festivals, family gatherings, and holidays, symbolizing comfort and tradition.
- Texture: Soft, fluffy, and moist inside, with a slight chew and a golden, lightly crisp exterior from skillet baking.
- Flavor: Mildly sweet, with a gentle aroma of butter and sometimes a hint of lemon zest.
- Shape: Round and flat, about the size of an English muffin but larger and without cornmeal dusting. The crumb is finer and more cake-like than English muffins.
- Preparation: Traditionally cooked on a griddle or skillet, not baked in an oven. This method gives them their signature browned top and bottom.
