You're probably saying these don't look anything like a traditional muffin and you'd be right. They're more like an English muffin, but larger and sweeter, and there are no holes and no cornmeal on the bottom. They're absolutely delicious though, and I just love using them for sandwiches (which is what I had the pleasure of doing all week), but they're also good grilled or toasted and then spread with butter, jam, peanut butter, whatever might strike your fancy. They're from the island of Sao Miguel in the Azores, and Joe remembers eating these all the time from a local Toronto Portuguese bakery while growing up.
I find these muffins quite addictive and have a tendency to snack on them warm from the oven. We're big fans of their slight sweetness, which makes them different from your ordinary sandwich buns, and they do taste a bit like Portuguese sweet bread (massa sovada), just a different texture. They really are a fantastic base for sandwiches. Don't let the sweetness put you off using these for sandwiches, I find they go with just about any filling and the flavour is phenomenal. Of course they're not just for sandwiches. Try them as I mentioned above, toasted and spread with whatever you might desire.
However you choose to eat these wonderful muffins, enjoy!
Portuguese Muffins (Bolos Levedos)
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1 cup milk
4 tablespoons soft butter
3 1/2 cups all-purpose flour
1/4 cup potato flour (optional)* (I used potato flour)
1/4 cup soy flour (optional)* (I didn't have so didn't use)
1/4 cup sugar
2 1/2 teaspoons instant yeast
1 1/2 teaspoon salt
2 eggs
2 teaspoons vanilla
1/8 teaspoon lemon oil OR 1 tablespoon grated lemon peel OR 1 teaspoon Sweet Dough Flavor (I used Sweet Dough Flavor)
*If you choose not to use the potato flour and/or soy flour, reduce the milk by 1 tablespoon. Although the soy flour and potato flour are both optional, they both contribute to the muffin’s soft, tender texture. I recommend using if you have.
MANUAL METHOD
Scald the milk (heat it just till small bubbles form), then pour it over the butter. Set the mixture aside to cool to lukewarm.
In a large bowl, or in the bowl of an electric mixer, combine all of the dry ingredients, whisking thoroughly. (This prevents the potato flour from lumping). Add the remaining ingredients, mixing to form a workable dough. Knead the dough till it's smooth; this should be a soft (though not sticky) dough. Place it in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 90 minutes; it'll become quite puffy.
BREAD MACHINE METHOD
Place all of the ingredients into the pan of your bread machine, program the machine for manual or dough, and press Start. About 10 minutes before the end of the final kneading cycle, examine the dough, and adjust its texture as necessary with additional flour or water. The dough should have formed a smooth, cohesive ball. Allow the machine to finish its cycle.
NOTE: I used my bread machine for kneading and first rise.
SHAPING AND BAKING
Transfer the dough to a lightly oiled work surface, and divide it into 10 pieces, each about 3 1/4 ounces in weight. Form the dough into tight balls, and let them rest, covered, for about 30 minutes. Flatten the balls into circles 4 to 5 inches in diameter and about 1/2-inch thick.
Place the muffins on a lightly greased or parchment-lined baking sheet, leaving about 1 1/2 inches between them. Now, you’re going to place a second baking sheet atop the muffins, in order to keep their texture fairly dense as they rise. Place a piece of parchment paper atop the muffins, or lightly grease the bottom of the second baking sheet. Place it atop the muffins, and let them rise for 45 minutes, or until they’re about 3/4-inch thick.
Bake the muffins in a preheated 400°F oven for 18 to 22 minutes, leaving the second baking sheet in place; this will help keep the muffins flat. Remove the top baking sheet, and test to make sure the muffins are done; they’ll be golden brown on the top and bottom, with paler sides. Remove them from the oven, and cool on wire racks.
Makes 10 large muffins.
Source: King Arthur Flour

























