Bolo Levedo

Ingredients for 1 servings:

• 100 g sweet cream butter, melted, no longer hot
• 2 cup(s) milk, lukewarm
• 4 eggs (room temperature)
• 1 cup sugar
• 800 g wheat flour type 550
• 1 cube of yeast, fresh
• ¼ tsp salt
• Lemon or orange zest, from organic fruits, if desired and to taste
• ¼ cup water, lukewarm
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Dissolve the yeast and half a teaspoon of sugar in a quarter cup of lukewarm water. Mix the eggs with the remaining sugar, salt, and lukewarm milk. Add the dissolved yeast, the milk-sugar-salt-egg mixture, and the melted butter (and lemon or orange zest, if desired) to the flour and mix everything into a smooth dough. Let the dough rise in a warm place for one hour. Stretch the dough out on a well-floured work surface. Depending on the desired size, cut off 15 to 19 individual portions and form them into balls. Traditionally, Bolo Levedo is baked in a pan. I pre-bake it in a pan and finish it in the oven. Preheat a non-stick pan without oil or fat, etc., over medium heat on the stovetop. Preheat the oven to 150°C (top and bottom heat). Place the portions in the pan and press them into 1cm-thick flatbreads. Bake the flatbreads for about 4 to 5 minutes on each side, until lightly golden brown. Place the flatbreads on a baking sheet lined with parchment paper and bake on the middle rack for about 10 minutes. Turn them once or twice during the baking process to prevent them from overcooking. Note: Sweet bread from the Azores island of Sao Miguel. The recipe comes from Furnas, where Bolo Levedo originated.