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.
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