These are traditional from Furnas, a town in Sao Miguel, Azores. I like to eat them plain but back home you can get sandwiches made with bolos in certain restaurants in Furnas. Deliciously simple but a little time consuming.
For the yeast:
3 tbsp. flour
1 cup warm water
3 tbsp. yeast
1 tsp. sugar
in a medium size bowl, mix flour, yeast and sugar. Add water and stir until the yeast is dissolved. Set aside while preparing the muffin dough.
4 cups sugar
4 cups milk
1 tbsp. salt
In a saucepan, add butter to milk and heat over low heat just until butter melts. Remove from heat immediately, do not boil. In a very large bowl, add sugar, salt and eggs. Mix with an electric mixer for about 2 to 3 minutes. Add milk mixture and beat for an additional minute. Add yeast and mix with hands. Add flour and knead for about 5 to 10 minutes. Dough will be very sticky, wet hands frequently to ease the kneading. Cover and let rise for about an hour.
After the hour, fold dough onto itself starting at the edges and folding it towards the middle. Cover and let rise for another 3 hours, or until doubled in size.
Divide dough into balls, wetting finger tips frequently. Flatten circles to resemble a flat bread that is about an inch thick. You can do this by flatting the dough on a floured surface. Place on a floured surface and cover. Let rise for an additional hour.
Preheat a flat grill or frying pan using very low heat. Start with the first breads that you formed and place in the centre of the frying pan. Depending on the size of the frying pan/grill you may only get one or two breads cooking at a time. Once the bread is cooked on one side, flip. Please remember to use very low heat so that you do not burn the outside while the inside is raw.