Bolos Levedos – Portuguese Sweet Muffins or Portuguese pancakes, originated from the Azorean Island of Sao Miguel, Portugal. They’re very popular in Portuguese American communities all around the country.
Since they’re light and sweet, they make great hamburger buns and they’re often shipped to New York City’s gourmet hamburger restaurants! Watch this news clip featuring Portuguese muffins from the 3mealmuffin company.
These muffins are great toasted with butter and jelly or use them as sandwich buns. Many grocery stores in Portuguese communities sell the muffins but you can order them online at Gasparssausage.com.
This great recipe was sent to me by Leonor Santos from Bermuda! It’s so nice to have Portuguese Foodies all around the world who want to preserve our recipes and our culture!
Note that this recipe makes dozens of muffins. Cut the recipe in half to make a smaller batch. However the freeze very well so go ahead and make the whole recipe! Enjoy!
Here’s an article in the Huffington Post about these famous muffins!
5 lb flour
4 cups sugar
1 tbsp salt
6 eggs (room temp)
1/2 pound of butter
5 cups whole milk
Ingredients to make the yeast:
3 tbsp flour
1/2 tsp sugar
3 tbsp yeast
1 cup warm water
Make the yeast mix with the listed ingredients and put it aside for 10 minutes
Heat the milk and butter in a pan until warm and the butter is melted. Set aside.
Beat the eggs, sugar salt for 2minutes. Add the milk and butter and beat for an additional 30 seconds. Mix in the yeast and stir.
Form the dough into little balls and them dust with flour.
Let them cool. Place in freezer bags to store in freezer.
Print out the recipe here: Good luck!
- 5 lb flour
- 4 cups sugar
- 1 tbsp salt
- 6 eggs (room temp)
- ½ pound of butter
- 5 cups whole milk
- Ingredients to make the yeast:
- 3 tbsp flour
- ½ tsp sugar
- 3 tbsp yeast
- 1 cup warm water
- First Step:
- Make the yeast mix with the listed ingredients and put it aside for 10 minutes
- Heat the milk and butter in a pan until warm and the butter is melted. Set aside.
- Beat the eggs, sugar salt for 2minutes. Add the milk and butter and beat for an additional 30 seconds. Mix in the yeast and stir.
- Add flour and knead well until a soft bread dough forms. Let the dough rise for 30 minutes.
- Form the dough into little balls and them dust with flour.
- Let them rest for another 30 minutes. Press them flat to cook.
- Cook in a cast iron or heavy skillet on low heat. When one side turns dark golden brown, flip over and cook the other side.
- Let them cool. Place in freezer bags to store in freezer.