Bolos Levedos Recipe (Portuguese Sweet Muffins)

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Bolos levedos are popular Portuguese sweet muffins that originated from the Azorean islands in Portugal during the 19th century. Our bolos levedos recipe, Portuguese sweet muffins are easy to make and require a few ingredients like flour, yeast, eggs, salt, sugar, milk, and butter.

This bolos levedos recipe was shared with me by my husband who was born in Sao Miguel, Azores where this delicious bread was first developed. Portuguese muffins are a type of flatbread that resembles the iconic English muffins. These bread are much larger in diameter and taste sweet, with a buttery and milky flavor and soft fluffy texture.

These ubiquitous sweet Azorean flatbreads, Bolos levedos are typically eaten for breakfast with a cup of coffee or tea.

Don’t let their appearance confuse you, Pao levedos look very similar to English muffins but are nothing alike. English muffins are have a porous cell structure while pao or bolos levedos have a soft sweet and spongy texture similar to a muffin or cake.

Although these griddled flat sweetbreads are a staple in Portugal and the Acores Islands, they are also part of Brazilian culture and can be found everywhere in Brazil. In the United States and Canada, this bread can be purchased in local bakeries and grocery stores.

In recent years, smaller versions of bolos levedos also referred to as pao levedos have been popping up at high-end restaurants where they’re being used to make sandwiches and burgers. instead of regular buns.

Can You Make Portuguese Bolos Levedos Gluten-Free?

Absolutely yes, to make bolos levedos gluten-free you will need to substitute the wheat flour with a purpose gluten-free flour and increase the water or milk by 10 percent.

Ready to make these delicious Portuguese bolos levedos? Let’s do it!

Ingredients For Bolos Levedos (Portuguese Sweet Muffin):

• 6 cup all-purpose flour (720 grams)
• 1 packet dry yeast (7 grams)
• 1 cup sugar (250 grams)
• 3 large eggs (150 grams)
• 1 1/4 teaspoon salt (7.5 grams)
• 7 tablespoons unsalted butter (75 grams) room temperature
• 1/4 cup of water (60 grams) warm
• 1 cup of milk (240 grams)

How To Make Bolos Levedos?

1. Mixing Dough With Mixing Machine – In a small bowl add the yeast and 60 grams of warm water and set aside for 10 minutes or until the surface begins to bubble.
2. Add the flour, salt, butter, milk, eggs, half the sugar, and yeast mixture into a mixing bowl with a hook attachment and mix on slow speed for about 4 minutes.
3. Increase the mixer speed and slowly add the remaining sugar, continue to mix on high speed for 5 minutes or until the dough is homogenized and has a smooth silky texture.
4. Transfer the dough into a greased bowl and cover with plastic fermenting it for 60 minutes.
5. Mixing Dough By Hand – Add all the dry ingredients into a large bowl and create a well in the center.
6. Pour in the milk, eggs, and yeast mixture, and using a spatula or hand combine the ingredients together by mixing the flour mixture into the liquids in a circular motion until the flour absorbs the liquids.
7. Continue to knead the dough for about 10-12 minutes or until it’s developed, then transfer to a greased bowl and cover.
8. Transfer the dough onto a lightly floured working surface then divide into 10 equal portions (130 grams each).
9. Round each piece into a ball shape.
10. If you want smaller bolos levedos, you can divide them into 12 pieces (108 grams).
11. Cover the shaped dough with plastic for 10 minutes then flatten each dough piece to about 1/2 inch and place on a floured surface separating them about 3 inches apart.
12. Dust some flour on top and cover with plastic for proofing them for about 60 minutes or until they have doubled in size.
13. Preheat a griddle or large non-stick skillet or cast iron pan on low heat and cook each side until dark golden brown.
14. Place onto a serving plate and enjoy.

How Long Will Bolos Levedos (Portuguese Muffins) Keep Fresh?

Bolos levedos will stay fresh and soft in a sealed plastic bag for up to 5 days. You can also refrigerate them for 10 days, for longer self-life you can freeze them for up to 2 months.

Bolos Levedos (Portuguese Muffins)

Gina

Bolos levedos are popular Portuguese sweet muffins that originated from the Azorean islands in Portugal during the 19th century. Our bolos levedos recipe, Portuguese sweet muffins are easy to make and require a few ingredients like flour, yeast, eggs, salt, sugar, milk, and butter.

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Proofing/Dough Resting 1 hour hr

Total Time 1 hour hr 50 minutes mins

Course Breads, Breakfast, Side Dish

Cuisine Azorean, Brazilian, Portuguese

Servings 12 pieces

Calories 180 kcal

Ingredients

  

• 6 cup all-purpose flour 720 grams
• 1 packet dry yeast 7 grams
• 1 cup sugar 250 grams
• 3 large eggs 150 grams
• 1 1/4 teaspoon salt 7.5 grams
• 7 tablespoons unsalted butter 75 grams room temperature
• 1/4 cup of water 60 grams warm
• 1 cup of milk 240 grams

Instructions

 

• Mixing Dough With Mixing Machine – In a small bowl add the yeast and 60 grams of warm water and set aside for 10 minutes or until the surface begins to bubble.
• Add the flour, salt, butter, milk, eggs, half the sugar, and yeast mixture into a mixing bowl with a hook attachment and mix on slow speed for about 4 minutes.
• Increase the mixer speed and slowly add the remaining sugar, continue to mix on high speed for 5 minutes or until the dough is homogenized and has a smooth silky texture.
• Transfer the dough into a greased bowl and cover with plastic fermenting it for 60 minutes.
• Mixing Dough By Hand – Add all the dry ingredients into a large bowl and create a well in the center.
• Pour in the milk, eggs, and yeast mixture, and using a spatula or hand combine the ingredients together by mixing the flour mixture into the liquids in a circular motion until the flour absorbs the liquids.
• Continue to knead the dough for about 10-12 minutes or until it’s developed, then transfer to a greased bowl and cover.
• Transfer the dough onto a lightly floured working surface then divide into 10 equal portions (130 grams each).
• Round each piece into a ball shape.
• If you want smaller bolos levedos, you can divide them into 12 pieces (108 grams).
• Cover the shaped dough with plastic for 10 minutes then flatten each dough piece to about 1/2 inch and place on a flour surface separating them about 3 inched apart.
• Dust some flour on top and cover with a plastic for proofing them for about 60 minutes or until they have double in size.
• Preheat a griddle or large non-stick skillet or cast iron pan on low heat and cook each side until dark golden brown.
• Place onto serving plate and enjoy.

Keyword azorean flatbread, bolo levedo, bolos levedos, griddled bread, portuguese flatbread, portuguese muffins, portuguese pancakes, portuguese sweet muffins, sweet flatbread, sweet portuguese bread