Bolo Lêvedo - Portuguese Sweet Bread

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 60g (1/4 cup) unsalted butter, melted 60g (1/4 cup) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1/2 tsp salt 1/2 tsp salt
• Vegetable oil, for greasing Vegetable oil, for greasing

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 5g, 3g
• Carbohydrates (total, sugars): 38g, 12g
• Protein: 6g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and pour in the yeast mixture, melted butter, and eggs.
3. 3.
   Mix the ingredients together until a sticky dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
6. 6.
   Punch down the dough and divide it into 12 equal portions. Shape each portion into a ball and flatten slightly.
7. 7.
   Heat a griddle or non-stick skillet over medium heat and lightly grease it with vegetable oil.
8. 8.
   Cook the flattened dough balls on the griddle for about 3-4 minutes on each side until golden brown and cooked through.
9. 9.
   Remove from the griddle and let the Bolo Lêvedo cool on a wire rack before serving.

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active to achieve a good rise in the dough.
• Milk — Warm the milk to around 110°F (43°C) to activate the yeast properly.
• Butter — Melt the butter and let it cool slightly before adding it to the dough.

Tips & Tricks

• For a richer flavor, you can add a teaspoon of vanilla extract or lemon zest to the dough.
• To achieve a softer crust, brush the cooked Bolo Lêvedo with melted butter while it's still warm.
• If you prefer a sweeter bread, you can sprinkle some powdered sugar on top before serving.
• Bolo Lêvedo is best enjoyed fresh, but you can store it in an airtight container for up to 3 days.
• To reheat leftovers, lightly toast the bread slices and serve with your favorite spreads.

Serving advice

Serve Bolo Lêvedo warm or at room temperature. It can be enjoyed on its own, spread with butter or jam, or used as a base for sandwiches or French toast.

Presentation advice

Arrange the Bolo Lêvedo on a platter or bread basket, allowing its golden-brown crust to be visible. Dust the bread with powdered sugar for an elegant touch.