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.
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
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
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