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The Hirshon Azorean Bolo Lêvedo

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 1 (.25 ounce) packet active dry yeast
  • ¼ cup warm water
  • 6 cups all-purpose flour
  • ⅔ cup sugar
  • ⅓ cup turbinado sugar (optional – use regular sugar if you prefer the original recipe)
  • 4 eggs
  • ¼ cup butter, melted
  • ¼ teaspoon salt
  • 1 ½ cups whole milk


  1. In a bowl, dissolve the yeast in warm water with a pinch of the sugar.
  2. Set aside to ferment, about 8-10 minutes.
  3. Transfer the yeast mixture to a large bowl, and stir in the sugars, eggs, salt, flour, and milk until the dough becomes a smooth and even consistency.
  4. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic.
  5. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes to an hour.
  6. Divide dough into about 16 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour.
  7. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1.5 hours.
  8. Place the cakes in a large ungreased pan, and cook over low heat.
  9. Cook the cakes on each side until dark golden brown and place them on a platter once done.
  10. Best served while hot but can be stored for 1-2 weeks in a refrigerator to maintain freshness.


  • Calories: 1103.45 kcal
  • Sugar: 55.26 g
  • Sodium: 253.39 mg
  • Fat: 20.54 g
  • Saturated Fat: 10.65 g
  • Trans Fat: 0.48 g
  • Carbohydrates: 198.65 g
  • Fiber: 5.54 g
  • Protein: 28.49 g
  • Cholesterol: 199.61 mg
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