A delightful variation of the traditional Portuguese Bolo Levedo, these sweet muffin breads are soft, fluffy, and perfect for any occasion.
Dissolve the yeast in the warm water with a pinch of sugar in a small bowl. Let it sit until it becomes foamy, about 10 minutes.
Ensure the water is warm, not hot, to properly activate the yeast.
In a large mixing bowl, combine the yeast mixture, sugar, eggs, salt, flour, and milk. Mix until the dough starts to come together.
Use a wooden spoon or your hands to mix for better control.
Add the butter to the dough and knead it on a floured surface until smooth and elastic, about 10 minutes.
Kneading helps develop the gluten, giving the bread its structure.
Cover the dough with a kitchen towel and let it rise in a warm place until it doubles in size, about 45 minutes.
Place the bowl in a slightly warm oven to speed up the rising process.
Divide the dough into 16 equal pieces and shape them into flat rounds about 1 cm thick. Place them on a floured cloth and let them rise for 1 hour.
Ensure there is enough space between the rounds for them to expand.
Heat a heavy frying pan over low heat. Cook the rounds on each side until golden brown, about 3 minutes per side.
Cook on low heat to ensure the breads cook through without burning.
Serve the sweet muffin breads warm with your favorite toppings or fillings.
These breads are best enjoyed fresh but can be reheated for later use.
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