Portuguese muffins (bolos levedos) are similar in shape to English muffins
but they are sweeter with a dense texture. I use the recipe at the King
Arthur Flour site to make mine using my Kitchenaid mixer (
http://www.kingarthurflour.com/cgibin/htmlos/02877.5.13517007513 ). When I
buy the commercially made ones, I prefer the cinnamon raisin variety. To
make my own muffins with cinnamon and raisins, at what point should I add
the raisins? Toward the end of kneading? At the end of the first rise when I
form the rounds?
Thanks for the advice.
Kathy