Bolos lêvedos are a Portuguese version of an English muffin, but better. I find them to be slightly sweet and delicious right out of the package, untoasted. Many people have them toasted the next day with jam and butter. They even work great as sandwich bread for an egg sandwich or BLT, or with cranberry chicken salad on top.
This recipe is said to be more than a few hundred years old, and it came from my brother-in-law’s mother. Senhora Rosalina Pimentel learned it from her mom, who learned it from her mom, who learned it from her mom, and well, you get the idea! The Pimentel family came from the area in São Miguel where this recipe originated, so it is as original as it gets.
After several years of making this for my family, I learned a few tricks along the way. One is that I start my dough the night before I plan to make them, and I let the first rise take place in the refrigerator overnight. Then I let the dough come to room temperature before following the rest of the steps listed in the recipe below. My good friend Cindy, who is a trained pastry chef, gave me this helpful hint about making the dough the night before. I even use this tip when making any brioche-style dough. Once you try it, you’ll wonder why no one ever shared it before.
- 3 packets (1/4 ounce each) active dry yeast (I use Fleischmann’s Rapid Rise)
- 1 cup lukewarm water
- 3 heaping cups plus 3 tablespoons sugar, divided
- 12 eggs, at room temperature
- 2 cups whole or 2 percent milk
- 2 sticks butter, at room temperature
- 5 pounds all-purpose flour
- Zest of 1 lemon
- 1 tablespoon salt, dissolved in 1 tablespoon warm water
Dissolve the yeast packets in lukewarm water (not too warm or it will kill the yeast). Stir in 3 tablespoons of sugar. Mix well and leave aside, allowing time for the yeast to proof by bubbling. (This is to ensure that the yeast is active and viable for baking.)
In a mixer bowl, add eggs and remaining 3 cups sugar. Mix until the color is a light cream and the consistency is just as creamy. Set aside.
In a saucepan over medium heat, add milk and butter, stirring until the butter is melted and milk is warmed. Remove from heat and set aside.
In a very large bowl, add flour and create a well in the center. Pour the melted butter and milk into the well and mix with the flour. Add lemon zest and salt, continuing to stir. Add the creamed eggs and sugar and continue to mix well. Don’t be afraid to start using your hands if the mixture becomes too hard for the mixing spoon. Then, add the yeast that has proofed. Mix together and knead the dough for 15 minutes in the large bowl.
Cover the bowl with a cloth and leave aside until the dough rises. (Hint: To help the dough rise faster, I usually turn on my oven to add a little more warmth to the kitchen, and then place the covered bowl on the counter next to the oven.) Let dough rise for 2 to 3 hours.
Begin to take pieces of the dough out of the bowl and roll them in your hands, forming balls the size of a medium orange. Make sure you dust your hands with flour as you do this because the dough is sticky.
Place the balls of dough on a floured cookie sheet and dust lightly with flour before covering them with a cloth and allowing them to rise a second time, usually 4 hours.
After the dough rises, take each ball of dough and pat it down with flour-dusted hands to shape it to the desired size.
Dust a cast-iron skillet with flour. (Resist the urge to use oil—I know it sounds strange, but trust me!) Set the stovetop temperature to low to medium heat. If it’s any hotter, the flour (and muffins) will burn.
Place the flattened dough on the skillet one at a time and allow it to slowly cook, turning it occasionally to make sure it doesn’t burn. Use a toothpick to test and see if it is cooked through.
I have also used my electric skillet to make this recipe. It’s not traditional, but it’s very easy, and you can make more than one at a time.
