Last fall, the main man and I went to New York, New York.

You see, our dearly beloved friends were getting married.

Actually, the main man was the official officiant officially responsible for the marrying of these friends.

Lovely.

Everything about the weekend was delightful- except for the monsoon like weather.

Some of our dearest friends were there, the ceremony and reception was personal and perfect, but most importantly the food was UH-MAZE-ING.

Specifically, the burgers we had at the rehearsal dinner altered the state of my universe.

More specifically the buns for the burgers we had at the rehearsal dinner caused my heart to pitter-patter.

You know those buns had to be delicious for them to the best part of a burger. I honestly did not think that was possible.

These small baked wonders were so good that I had our server write down the name of the place from which they order these magical buns- called Portuguese Muffins- from.

Then, I rushed home to order 957 cases.

To my dismay, they do not sell to consumers- only restaurants and shops.

What in the heck?

What was I to do?

I don’t bake.

But I could not go on living without these in my life.

I now knew a new way of living, and that way of living was centered around Portuguese Muffins being forever present.

I couldn’t go back to my old way of life.

I just couldn’t.

I had to sacrifice.

Some things worth having in life require sacrifice.

Sorry for the deep thought there.

So, it was decided.

I must (deep sigh) bake.

With yeast.

Oh Lawdy.

I did NOT develop this recipe. I’m not anywhere near smart enough to do so. So, this recipe comes from allrecipes.com where some dear soul decided to share the deliciousness that is the Portuguese Muffin with the world.

Without further ado, I give you the Bolo Levedo or if you speak English like me- the Portuguese Muffin.

What you’ll need:

Some Free Time AND

1 (.25 ounce) envelope active dry yeast, 1/4 c. warm water

6 c. all-purpose flour, 1 c. white sugar, 3 eggs, 1/4 c. melted butter, cooled, 1/2 t. salt, 1 1/4 c. milk

Put the yeast and a pinch of sugar in a bowl.

Why does yeast make me nervous? Probably because half of the time I try to use it, it doesn’t work/react properly. I have a complex that yeast hates me.

Now, add in the warm water.

Now, pray that the yeast reacts. Set that aside for 10 minutes.

After your 10 minutes of waitin, lets use the mixer! Get a big bowl. Dump in thee eggs and  sugar.

Add in the salt and flour.

Top off with the milk with the yeast/water mixture.

Doesn’t that look delicious?

Just another reason to not like yeast. It even looks gross.

Mix to combine.

Now, pour in your cooled melted butter.

Ah, butter. Everything is right in the world.

Mix again to incorporate the butter.

Then, plop the ball o’ dough onto a floured surface and knead for 10 minutes.

10 minutes is a long time.

I now have giant forearms from kneading.

Now, we get to practice patience.

Put the ball of dough into a bowl and cover. Let it rise for 45 minutes. It SHOULD double in size if the yeast doesn’t hate you.

Uncover, and pull off equal sized chunks of dough and form them into flat round cakes about 1/2 inch thick.

Cover again. Let it rise again. Practice Patience again. For 1 1/2 hours.

Now to cook these bad boys.

You are supposed to slow cook these in a heavy bottomed skillet over medium heat in small batches. I highly recommend this method because the muffins stay moist, are  perfectly browned on both sides, and you can feel self righteous for your tedious muffin making accomplishment.

However, I did not plan this recipe out very well. I finished letting these guys rise on a weeknight, and it was nearing 11 pm. I could not foresee standing in front of the stove for another hour slowly cooking these little morsels.

So, I cheated.

I stuck ’em on a sheet pan, and I put another sheet pan on top (you know, to brown the top too), and I cooked them in the oven at 400 degrees for 18 minutes.

Here they are:

Not too shabby. They are a little lighter and fluffier when pan fried, so that is what I recommend.

Unless it is 11 pm and you have to get up at 6:30 am the next day.

Then, I recommend the oven.

NOW. You have the muffin.

Here comes the magic.

This muffin is a three meal muffin meaning it can be served for breakfast, lunch, or dinner. Or dessert.

So, four meal muffin really.

Some of my favorites…

A breakfast sandwich. Mmmm. I think breakfast is my favorite meal of the day.

A little cheese, eggs, sausage, a slice of tomato, and a splash of hot sauce on a toasted muffin.

Yes.

Or how about lunch? I think lunch is my favorite meal of the day.

A roast beef and havarti sandwich with some horseradish sauce, tomato and lettuce.

In a pinch, that could work for dinner too. Put a salad on side.

Or for dinner, put some chicken salad on top. Or a chicken breast. Or whatever you have in your fridge that day.

Deeee-lish.

Perhaps dessert is more your thing?

You know, I think dessert is my favorite meal.

Yes, it definitely is.

Here is the muffin topped with vanilla ice cream, a blackberry sauce, and fresh blackberries.

BING BONG BOLO LEVEDO.

Side note: I have no clue why that sauce looks so electric red colored, but oh well. My ice cream was melting, and I needed to eat. So, it was one lousy picture.

In summary, I love you Portuguese Muffin.

Thank you for coming into my life and changing it.

I am forever grateful.
Yours,
Leah

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