Portuguese Muffins

    3 hours 15 minutes

    Called " Bolo Levedo", these muffins are made from a yeast risen bread dough that is allowed to double in size. They are then fried in hot melted butter until cooked.

    27 people made this

    Serves: 15 

    • 7g dried active baking yeast
    • 4 tablespoons warm water
    • 1 cup caster sugar
    • 3 eggs
    • 1/2 teaspoon salt
    • 750g plain flour
    • 1 1/4 cups low-fat milk
    • 60g melted butter, cooled

    Preparation:30min  ›  Cook:30min  ›  Extra time:2hours15min rising  ›  Ready in:3hours15min 

    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 then stir in the sugar, eggs, salt, flour and milk until the dough comes together. Stir in the butter (if too sticky add more flour) then turn the dough out onto a floured surface. 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. Shape them into flat round cakes about 1cm thick. Place a tea towel on the table and dust it with flour. Arrange the cakes on the tea towel, 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)


    My family loves bolos and they can be quite expensive. I made 16 from this recipe. I heated my cast iron frypan 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.  -  29 Sep 2008


    These were really good - I cooked some in my cast iron frypan, and some in the oven at 180C. The oven ones came out better - the ones in the frypan 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.  -  29 Sep 2008


    I've had store-bought Portuguese muffins from a nearby natural foods chain many times in the past, and they don't compare at all to this recipe! It took quite a long time to cook the muffins on low heat, but it could have been that my apartment was on the humid side, as the dough also took almost a cup more flour than the recipe called for. Despite how time-consuming these muffins were, I will definitely be making them again!  -  29 Sep 2008