Thanks so much for this recipe. I live in CO but miss the Bolo's from the Portuguese bakeries in the NE. I used 1 T. of yeast and made sure it was fermenting well. I also added 1 c. raisins and zest from one lemon to match the flavor from my fav. bakery. I baked them in the oven (325 10-15 min) because I didn't have time for the skillet. If I had cooked them in the skillet I think they would have been perfect, as it was, they were still some darn fine Bolo Levedos! Yay! I proofed in the oven and used bread flour and they came out light and the perfect texture.

Reviewed On: Sep. 3, 2012