Saturday, May 18, 2013

Bolo Levedos

Whats better than a nice toasted English muffin for breakfast?  I'll tell you what is....a Portuguese Muffin!  These slightly sweet little griddle cakes are heaven.  Certain restaurants even use these as their buns for burgers and sandwiches...and if you haven't tried that, you haven't lived.  I am lucky enough to live in what we call "Little Portugal".  Fall River is almost 80% Portuguese, so there are many tiny little shops and markets that I am able to snag all the delicious goodies that I enjoy when I'm in the Azores.  For those of you  who can't do that, here is a recipe for those Portuguese muffins :)

Bolo Levedos
1 (.25 ounce) envelope active dry yeast
1/4 cup warm water
6 cups all-purpose flour-You may need more depending on the humdity that day and how your yeast rises.
1 cup white sugar
3 eggs
1/4 cup melted butter, cooled
1/2 teaspoon salt
1  cup milk
**My secret ingredient-Vanilla extract.  Leave this out if you want to use these for sandwiches, it will make them a little too sweet**

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

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!

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!

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!

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

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

Enjoy these with butter, jam or my favorite-cream cheese ( I know that sounds weird, but don't knock it until you try it)

Added recipe card for easy printing for your at home cooking needs :)


  1. Patty, Thanks so much for sharing our traditional recipes! It's Fantastic! Please add too your tags "labels" Portuguese. So we can find them easier on Google. (but now that I'm following on FB, I'm in!)
    Thanks again
    Azoreana in Miami

  2. Can't wait to try this recipe. My son is addicted since we went to the Azores last fall. I have been able to find them up here in Gloucester, but they are not as good as the real deal. Hopefully these will stand up to his gourmet pallet (he's 6).

  3. Hi, I am definitely making massa, this weekend I hope, instead of having mom buy it at the local Portuguese market ..I want to surprise her. I have a question..can you tell me how many pans I should get for that recipe, it looks like it will make quite a few loaves, which is great! Thanks, Portuguese Debbie

    1. Debbie, I think the clue is in the sentence
      "Divide dough into about 15 to 20 pieces"
      To cook them all at once you will need 20 x 6 inch pans or 10 x 12 inch pans ... lol !!!!

  4. I don't bake so I am ordering these today along with Portuguese allspice and a few other goodies. I live in Michigan and we order everything from the east coast...we have no choice! My mom grew up in Rhode Island, my grandfather grew up on Sao Miguel and at age 20 came to the states. This was in 1919. My grandmother was from Fall River. Sadly I've never been to Portugal. Each Labor Day mom makes Caserla (I'm sure that's spelled wrong). I haven't had these muffins since I was a kid but recently enjoyed some wonderful masa last week when we visited relatives in R.I.