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Bolo Lêvedo is a typical and regional sweet from the Vale das Furnas on São Miguel Island, Azores. This cake is round and not very tall, made with eggs, flour, sugar, butter, yeast, milk, and salt.
Its origin is related to the presence of the first settlers of this region, who relied on it as a staple food. Nowadays, it is a renowned delicacy that attracts the curiosity of thousands of tourists and is equally appreciated by locals. It is said that visiting Furnas and not trying the famous bolos lêvedos is like going to Rome and not seeing the Pope.
Photo: Tá Consolando
Due to its popularity, this cake, which was initially consumed simply, is now also used in restaurants, served as a base for burgers, and with butter, cheese, and ham, known as a Bolo Lêvedo Misto. When pressed, it has a unique taste and flavor.
In the Furnas, you can also find the two largest producers of this specialty, Maria da Glória Moniz and Rosa Quental. Locally, you can find this specialty in any commercial establishment, and due to the high demand, more and more bakeries are producing and selling this product.
If you have already tried Bolo Lêvedo and miss savoring this unique product, here is the complete recipe so you can make it at home.
Bolo Lêvedo Recipe
Ingredients
- 500g all-purpose flour;
- 125g sugar;
- 125g butter;
- 15g fresh baker’s yeast;
- 200ml warm whole milk;
- 2 eggs;
- 1 teaspoon of salt;
Preparing the Dough
- To start the recipe, begin by preparing the dough for the bolo lêvedo. Place the flour in a bowl, making a well in the center, and add the milk, eggs, sugar, butter, and yeast. Mix everything with a wooden spoon until the dough forms.
- Add the salt and mix everything very well with your hands. Remove the dough from the bowl and knead it thoroughly. Once done, form a ball, dust it with flour, and place it in a bowl to rise. Leave it in a warm place for about one to two hours, until it doubles in size.
- Once the dough has risen, form small balls (the size of an orange, for example) and place them on a floured kitchen towel. Use all the dough to form several balls, leaving a small space between them.
- Dust all the dough balls with flour again and cover them with a towel. Let them rise for another one to two hours, until they double in size.
Cooking
Now that the dough is ready, let’s proceed to cook the bolos lêvedos. Traditionally, they are baked in a wood-fired oven in a clay dish. For this homemade recipe, use a skillet.
Heat the skillet over low heat. Flatten the dough balls with a plate or your hand and place them in the skillet.
