Bolos Levedos | Azores Islands Sweet Muffin Cakes

Bolos Levedo – a hybrid between a cake and a bread – is a flatbread made in the town of Furnas. GET THE RECIPE: https://justcookwithmichael.com/recipes/bolos-levedos/ Just Cook With Michael Website: https://justcookwithmichael.com/ KITCHEN ITEMS: Heat Resistant Rubber Spatula: https://amzn.to/2YN0SNQ Clear 6 Qt. Container: https://amzn.to/3bJIRW1 RELATED RECIPES: Papo Secos | Portuguese Bread Rolls: https://youtu.be/40zqL-lXrYY https://justcookwithmichael.com/recipes/papos-secos/ Bolo do Caco | Portuguese Bread: https://youtu.be/JSWHEYP3ZhI https://justcookwithmichael.com/recipes/bolo-do-caco-portuguese-bread/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://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: https://amzn.to/2ZPvQpc INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/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 .