Portuguese Bolo Lêvedo

    30 min

    These are sweet pancake-like breads from the Azores.

    29 people made this

    Serves: 15 

    • 7g (1/4 oz) dried active baking yeast
    • 4 tablespoons warm water
    • 200g (7 oz) caster sugar
    • 3 eggs
    • 1/2 teaspoon salt
    • 750g (1 2/3 lb) plain flour
    • 275ml (10 fl oz) semi skimmed milk
    • 50g (2 oz) melted butter, cooled

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside until foamy, 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 butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes.
    3. Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1cm (1/2 in) 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 sit for 1 1/2 hours.
    4. Place the cakes in a heavy ungreased frying pan, and cook over low heat. Fry the cakes on each side until golden.

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    Reviews in English (26)


    These were really good - I cooked some in my cast iron skillet, and some in the oven at 325. The oven ones came out better - the ones in the skillet ended up with gummy sides. Maybe if they had been thinner, that wouldn't have happened. These are great for sandwiches, butter & jam, anything. I could even see them being hamburger buns if you cut down on the sugar and increased the salt by about 1/4 t.  -  24 Jun 2007  (Review from Allrecipes US | Canada)


    My family loves bolos and they can be quite expensive. I made 16 from this recipe. I heated my cast iron skillet on low for about ten minutes. I cook 4 at a time and I make sure they touch the side of the pan, and then I twist them every few minutes to cook the sides. They do take a while to cook but worth it. I also had to add more flour. I also sometimes add lemon zest or cinnamon and raisins.  -  15 Oct 2007  (Review from Allrecipes US | Canada)


    i have no words for how good these are! okay, well...maybe i have a few. my mom's fam is from massachusetts and throughout the years i've always looked forward to being able to eat my portuguese muffins whenever we visit--but these truly surpass anything i've bought in new england. only things i changed: i used a packet of instant yeast instead--it was all i had--and just added it to the flour and sugar before mixing in the wet ingredients. i also added about a tabls. of vanilla extract and 1-2 teaspoons pure lemon extract to make them taste more like the bakery ones. only problem i've experienced is my yeast taking forever to rise--quite ironic since it's quick rise. so i asked a good baker and she said to microwave the dough in a bowl with plastic wrap covering it for 30 seconds on 4 power, and repeat 15 minutes later, and that totally did the trick! anyway, these are awesome, and yummy, and freeze and defrost well too!  -  22 Aug 2008  (Review from Allrecipes US | Canada)