Like some of the reviewers, the dough took a long time to rise, so I now use 1 Tbs plus 1/2 tsp of yeast, about one and a half packages of dry yeast. This seems to work fine for me and, no, it is not too much yeast, nor does the dough smell yeasty. I also used 1 tsp of salt instead of 1/2 tsp called for in the recipe. I found that it accentuated the sweetness, without the calories. This is truly the best recipe ever for bolos lêvedos. If you use a kneading machine, 10 minutes is enough. Make sure you save about 1/2 cup of flour from recipe to add in the end so that the dough pulls away from the sides of the bowl. It makes it easier on the machine. I used King Arthur's flour for bread making, and it works. There is no comparison between these bolos lêvedos and the store-bought ones. I have been making this recipe every week. I freeze the bolos in zipperlock bags and thaw one at a time. Thanks Titia Deolinda! P.S. if you are watching what you eat, and if you make 16 bolos (not hard at all) out of this recipe, each bolo is 5 Weight Watchers points. Good size bolo too...
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Like some of the reviewers, the dough took a long time to rise, so I now use 1 Tbs plus 1/2...