In a small bowl combine warm water (about 105–115°F / 40–46°C) and sugar. Sprinkle the active dry yeast over the water, stir briefly, and let sit 5–10 minutes until foamy.

If using mashed sweet potato (traditional bolo do caco often includes it), warm it slightly so it mixes easily. Set aside to cool to warm temperature.

In a large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center.

Add the foamy yeast mixture, melted butter, milk, and mashed sweet potato (if using) to the flour. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add flour 1 tablespoon at a time. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 6–8 minutes.

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Punch the dough down gently to release gases. Divide into 8 equal pieces (about 100–120 g each). Shape each piece into a smooth ball, then flatten with your palm to form thick discs about 5–6 inches (12–15 cm) wide and 1/2 inch (1–1.5 cm) thick. Place on a lightly floured tray, cover, and rest for 20–30 minutes to relax.

Garlic Butter (for serving)

While dough rests, make the garlic butter. In a small bowl combine softened butter, minced garlic, chopped parsley, sea salt, and lemon juice. Mix thoroughly until fluffy. Put aside at room temperature so it’s easy to spread when the breads are hot.

For Cooking

Heat a large heavy skillet or griddle over medium heat. Add 1 tablespoon oil and spread to coat the surface. Reduce heat to medium-low (the pan should be hot but not smoking).

Working in batches, place 2–3 flattened dough discs in the skillet (do not overcrowd). Cook for 3–5 minutes on the first side until deep golden brown and blistered in spots. Flip and cook another 3–4 minutes until cooked through and golden on the second side. Adjust heat as needed to avoid burning; the interior should be fully cooked and the crust slightly chewy.

As each bolo do caco finishes, immediately brush one side generously with the prepared garlic butter so it melts into the warm bread. Optionally, flip and butter the other side lightly.

Keep finished breads wrapped in a clean kitchen towel or in a low oven (about 200°F / 95°C) while you cook remaining batches so they stay warm and soft.

Serve warm as whole rounds or split and fill with grilled meats, queijo (cheese), sardines, or more garlic butter. Bolo do caco is best served the day it’s made.