Bolos Levedos | Azores Islands Sweet Muffin Cakes
ฝัง
- เผยแพร่เมื่อ 22 ส.ค. 2024
- Bolos Levedo - a hybrid between a cake and a bread - is a flatbread made in the town of Furnas.
GET THE RECIPE: justcookwithmi...
Just Cook With Michael Website: justcookwithmi...
KITCHEN ITEMS:
Heat Resistant Rubber Spatula: amzn.to/2YN0SNQ
Clear 6 Qt. Container: amzn.to/3bJIRW1
RELATED RECIPES:
Papo Secos | Portuguese Bread Rolls: • Papos Secos | Portugue...
justcookwithmi...
Bolo do Caco | Portuguese Bread: • Bolo do Caco | Madeira...
justcookwithmi...
PHOTOGRAPHY EQUIPMENT:
Canon EOS 6D: amzn.to/2WL9tQ9
Canon EF 40mm f/2.8 STM Lens- Fixed: amzn.to/3hnxwMP
Canon EF 70-300mm f/4.5-6 is II USM Lens: amzn.to/3fSesWv
Canon EF 50mm f/1.8 STM Lens: amzn.to/2ZUXktX
Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: amzn.to/2ZPvQpc
INSTAGRAM: / justcookwithmichael
FACEBOOK: / justcookwithmichael
PINTEREST: / justcookwithmichael
________________________________________________________________________
RECIPE BOLOS LEVEDOS
7.5 cups flour
2 cups milk
1/4 cup warm water with a pinch of sugar to rehydrate the yeast
1 cup sugar
4 eggs
1/4 cup melted butter
1/2 tsp salt
2-1/4. tsp dry yeast (1 packet)
1. Re-hydrate the yeast in a quarter cup of water with a pinch of sugar.
2. Add the sugar, warm milk (115 F) and eggs to a bowl and whisk for about a minute.
3. Add the flour, re-hydrated yeast, melted butter, the one cup of sugar and 1 teaspoon of salt to the bowl with rest of the ingredients.
4. Knead for about 5 minutes by hand or 2.5 minutes if using a mixer.
5. Cover and bulk ferment for about 1.5 - 3 hours. Until double in volume. (The ideal temperature to proof bread is about 85°F. You could put your bread nearest space heater. Or turn on your oven for 30 seconds to one minute. Then TURN OFF YOUR OVEN, to use your oven a s a proof box)
6. After the dough has doubled in size knead for an additional 3 minutes.
7. On a well floured surface, divide the dough in 10 to 12 pieces. About the size of a tennis ball. Shape into 3 inch disk about 1/2 - 3/4 inch thick.
8. Proof for 1 to 1.5 hours (Ideally in an area around 85°F )
9. Pre-heat your oven to 325 F. Heat up a few pans over low heat. Cook the bolos for 5 minutes on each side. Then finish in the oven at 325 F for 10-12 minutes or until the interior temperature is 190°F .
Visited the Azores back in 2018 and ate a ton of these! Decided to make your recipe yesterday, worked really well and they've nearly all gone already!!
That’s fantastic! I love to hear success stories.
Definitely want to try this one as I have tasted this bread in the Azores many times.
I have never understood why people use cups for baking. Surely a defined weight of flour etc is way better than a cup.
Those are just like my great grandma from the azores used to make!
Adam Anderson Maybe that’s why they’re known as sweet buns.
Just came back from Sao Miguel. Food was amazing. Looking forward to making these. Thank you.
Nicely done Michael ! Thanks for the tip regarding baking them in the oven after stovetop
Bring back so many memories
Rosa Freire , you’re welcome. That’s so great to hear how a recipe could bring back happy memories.
Perfect video! Everything explained clearly. Whole family from the Azores. Love your channel.
Thank you, that’s very kind. I love this bread🍻
Going to definitely give these a try great video as always 👍🏽😊
I’ve been wanting to make these for years since visiting São Miguel. Will try these ASAP
Good job bro! I did them and they are fantastic👏🏼
So happy you had good results with the recipe. Enjoy your creation 🍻
Made today video was very helpful.
That’s awesome! They’re so delicious right out of the oven.
@@JustCookwithMichael you used an entire packet of yeast. The recipe I had called for just 1 tsp. Mine didn’t rise much but look like the size of ones I buy in the market so I wonder how much more different they would be if I used more yeast.
can you also bake this? instead of just cooking it on pan?
You can just bake it, the flavor should be about the same but it won’t have the traditional flat bottom and top. I would recommend starting it in a pan at least for a minute or two on each side and then transferring it to an oven. 🍻
@@JustCookwithMichael thank you its my favorite bread to eat.