Vegan Bolos Levedos (Portuguese Muffins)

Kathryn

Food Stories is a column in which Best of Vegan community members share recipes from their cultures and personal stories connected to those dishes. Today, Kathryn Alexandre of Tasty, Thrifty, Timely shares her recipe for Vegan Bolos Levedos (Portuguese Muffins), a veganized version of a childhood favorite from her Portuguese household.

Vegan Bolos Levedos (Portuguese Muffins)

Here is my recipe for vegan bolos levedos. These are sweet breakfast muffins that are similar to an English muffin but sweeter, fluffier, and without the tang that English muffins have. Few people seem to be veganizing Portuguese food so I am so happy to have created this vegan version of this sweet muffin I enjoyed in my childhood.

Vegan Bolos Levedos (Portuguese Muffins) Vegan Bolos Levedos (Portuguese Muffins)

Vegan Bolos Levedos (Portuguese Muffins)

Vegan Bolos Levedos (Portuguese Muffins)

5 from 2 votes
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Prep Time: 2 hours 45 minutes
Cook Time: 15 minutes
Total Time: 3 hours
Author: Kathryn & Bryan | Tasty, Thrifty, Timely
Servings: 8 muffins

Ingredients

  • 1 ยฝ tsp active dry yeast 7.5g
  • ยผ cup warm water 59ml, 105-110ยบF/40-43ยบC
  • 2 tbsp vegan butter melted (30g)
  • ยฝ cup soy milk 118ml
  • โ…“ cup applesauce 83.3g
  • โ…“ cup cane sugar 67g
  • โ…› tsp salt 0.75g
  • 3 cups all-purpose flour plus more for dusting (408g, see note for using whole wheat flour)

Instructions

  • Combine the yeast with warm water and ยฝ tsp cane sugar. Stir and set aside to activate for 5 minutes.ย 
  • Gently warm the milk and butter on the stovetop or in the microwave until the butter is melted. Careful not to heat the milk too much as you donโ€™t want it to boil. (You can just melt the butter and add it to your room temperature milk but heating the milk just a bit will help the dough rise a bit faster).
  • In a large bowl, whisk the sugar, salt, and applesauce until combined.
  • Add the milk and butter mixture and whisk.ย 
  • Then add the activated yeast mixture.
  • Now, slowly add in the flour and gently mix it in with your hands. Gently turn the dough ball on itself to incorporate all the flour. This dough is meant to be sticky so it may seem like itโ€™s too dry as youโ€™re incorporating the flour but resist the urge to add more liquid, keep gently kneading, and when all the flour is incorporated it should be quite sticky again. Cover the bowl with a clean cloth and let rise in a warm spot for 30 minutes.ย 
  • After 30 minutes tidy the dough by gently pulling the sides away from the bowl and folding the dough into a neater ball. Cover again and let rise for an additional 1 hour.
  • Once the dough has doubled in size, add about ยผ cup of flour in a mound on a clean work surface, spread it slightly to cradle 3-4 balls of dough at a time (see the photos above or watch our recipe video!).ย 
  • Dampen fingers with lukewarm water. Pull a handful of dough and separate it from the larger ball of dough. Pull and fold the sides of the dough youโ€™ve separated so it forms a small, smooth ball, and rest it in the flour. Roll 3 or 4 of these smaller balls of dough at a time, resting them in the flour mound.ย 
  • Working one at a time with the small formed balls, flip them over to cover the other side in flour, and then pat them between your palms to flatten them. Lay the flattened dough on a lightly floured surface.ย 
  • With all of the dough formed into individual flattened muffins, set them aside (with space between each) on a lightly floured surface and allow to rise for another 30 minutes. You can again, drape a clean cloth over them while they rise.
  • After 30 minutes, heat 1 or 2 frying pans over low heat. Lay the bolos on the dry pans and cook for 8-10 minutes on the first side. I like keeping the heat low so you can be sure they are cooked through before the bottom gets too browned. You can lift them up with a spatula and peek underneath to monitor how much they are browning. After 8-10 minutes there should be a nice brown color on the bottom and you can flip them over and cook the other side for 5-8 minutes until equally browned.ย 
  • Once cooked, allow to cool and then store on the counter for up to 2 days, in the refrigerator for about 5 days, or in the freezer for longer storage!
  • Enjoy as a morning muffin toasted with butter and/or jam OR use them as a sweet bun for sandwiches and burgers!

Notes

Find more of Kathryn & Bryanโ€™s recipes on their website and Instagram.
Tried this recipe?Let us know how it was!

Text, recipe, and photography by Kathryn & Bryan of Tasty, Thrifty, Timely.

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Vegan Bolos Levedos (Portuguese Muffins)

If you loved these vegan bolos levedos, you might also like…

Vegan Arroz Doce (Portuguese Sweet Rice)

https://bestofvegan.com/vegan-breakfast-recipes/

Or click here to explore more vegan Food Stories!

 

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Hi I’m Kathryn! An actress and the recipe creator behind Tasty, Thrifty, Timely. My husband Bryan is behind-the-scenes of our photos and videos. We hope you enjoy our easy recipes that make vegan cooking at homeโ€ฆ Tasty, Thrifty, and Timely! Follow Kathryn on Instagram | Visit the Tasty Thrifty Timely Blog.

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5 from 2 votes (2 ratings without comment)

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