Portuguese Muffins (Bolos)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Cup Milk1/4 cup butter2 cups unbleached flour1 1/4 cups whole wheat flour1/4 cup potato flour (optional)*1/4 cup soy flour (optional)*1/4 cup splenda1/2 tsp. salt2 1/2 baker's yeast2 eggs2 tsp. vanilla1/4 tsp lemon extract
Note: *If you choose not to use the potato flour and/or soy flour, reduce the milk by 1 tablespoon. You can also use instant mashed potatoes.
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.
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.
Place the muffins on a towel covered baking sheet, leaving about 1 1/2 inches between them. Cover with a second towel. Let them rise for 45 minutes, or until they’re about 3/4-inch thick.
Bake the muffins on a preheated 275°F griddle for 3 to 5 minutes, or until browned. Turn the muffins over and bake for another 3 to 5 minutes or until golden brown. 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 griddle, and cool on wire racks, or on tea towels.
Number of Servings: 10
Recipe submitted by SparkPeople user BAJAGRAMMA.
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.
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.
Place the muffins on a towel covered baking sheet, leaving about 1 1/2 inches between them. Cover with a second towel. Let them rise for 45 minutes, or until they’re about 3/4-inch thick.
Bake the muffins on a preheated 275°F griddle for 3 to 5 minutes, or until browned. Turn the muffins over and bake for another 3 to 5 minutes or until golden brown. 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 griddle, and cool on wire racks, or on tea towels.
Number of Servings: 10
Recipe submitted by SparkPeople user BAJAGRAMMA.
Nutritional Info Amount Per Serving
- Calories: 233.1
- Total Fat: 6.1 g
- Cholesterol: 55.2 mg
- Sodium: 178.0 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 3.9 g
- Protein: 8.6 g
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