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.
¼cupwarm wateradd a pinch of sugar
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.