The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bolos Lêvedos - Portuguese Sweet Muffins

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BobS's picture
BobS

Bolos Lêvedos - Portuguese Sweet Muffins

You find these muffins in places with an Azorean Portuguese population, like SE Massachusetts, where I've eaten plenty of them. Crisp on the outside, soft on the inside. Sort of a cross between Portuguese Sweet Bread and English Muffins. But better. Great at breakfast or tea-time, with or without butter. These are tarted up a bit with a biga and some lemon peel.

Biga

AP Flour      162 g    100%
Water          105 g      65%
Salt                  1 g     0.5%
IDY                0.2g     0.1% (pinch)

Final Dough

AP Flour            506 g        100%
Milk                    101 g          20%
Salt                      10 g            2%
IDY                        5 g            1%
Eggs                  167 g          33%   (3 large eggs)
Sugar                 157 g          31%
Butter, Melted      44 g        8.75%
Lemon Zest           1 g           0.5%
Biga                   268 g           53%    (all of the biga)

Method

  1. Mix biga ingredients, ferment overnight.
  2. Combine all ingredients. Mix until good gluten development, then bulk ferment 1.5 hours, folding once or twice if necessary.
  3. Scale at about 105g, shape into balls, then flatten to maybe 1/2 inch thick. Proof about 45 minutes.
  4. Grill over low-medium heat until browned and cooked all the way through. Do not use too much heat or the middle will not cook properly. It takes me about 15 minutes to grill a batch.

 

 

Comments

golgi70's picture
golgi70

Sounds like a good cross. i might have to try these. 

Nice bake

josh

wildeny's picture
wildeny

Butter, Melted      44 g      0.875% => should be 8.7%

BobS's picture
BobS

I've corrected it.