Portuguese Doughnuts Recipes
PORTUGUESE DOUGHNUTS
Fresh warm doughnuts-felozes (fell-o-ses)-are a tradition in my Portuguese heritage, especially during the Easter season. Some people like to roll these doughnuts without holes in sugar. Others prefer eating them with maple syrup. Either way, they're wonderful! -Isabella Castro, Gustine, California
Provided by Taste of Home
Time 55m
Yield about 4-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, eggs, sugar, butter and salt; beat until smooth. Stir in enough flour to form a soft dough (do not knead). Place in a greased bowl turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , In an electric skillet, heat oil to 375°. Drop tablespoonfuls of dough, a few at a time, into hot oil. Fry for 1-1/2 to 2 minutes or each side or until deep golden brown. Drain on paper towels. Roll warm doughnuts in sugar or serve with syrup.
Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 38mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
PORTUGUESE DOUGHNUTS
Make and share this Portuguese Doughnuts recipe from Food.com.
Provided by Sheila36
Categories Portuguese
Time 2h
Yield 4 1/2 dozen
Number Of Ingredients 10
Steps:
- In a large mixing bowl, dissolve yeast in warm water.
- Add the milk, eggs, sugar, butter and salt, beat until smooth.
- Stir in enough flour to form a soft dough (do not knead).
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- In an electric skillet, heat oil to 375 degrees.
- Drop tablespoonfuls of dough, a few at a time, into hot oil. Fry for 1 1/2 to 2 minutes on each side or until a deep golden brown. Drain on paper towels.
- Roll warm doughnuts in sugar or serve with syrup.
Nutrition Facts : Calories 791.9, Fat 20.1, SaturatedFat 10.3, Cholesterol 245.2, Sodium 472.5, Carbohydrate 125.5, Fiber 4.6, Sugar 14.6, Protein 25.4
PORTUGUESE FELOG (DOUGHNUTS)
Creamy Cinnamon Doughnuts. Posted for ZWT 5. Happy to post these I recall eating them as a kid sold from the little portuguese bakery in Point Loma- San Diego.
Provided by Jamilahs_Kitchen
Categories Dessert
Time 50m
Yield 40 doughnuts, 20 serving(s)
Number Of Ingredients 9
Steps:
- Boil together lemon rind and cinnamon stick in water.
- Meanwhile, into a large bowl, add together all the dry ingredi-
- ents. Into the boiling water, add butter.
- When butter is completely melted, remove cinnamon sticks and rind.
- Pour water into the dry ingredients, mixing very fast.
- Add one egg at atime, until completely blended.
- Drop by spoonfuls into hot oil; let cook until puffs brown evenly.
- Do not pierce with fork; remove puffs from oil and let drain on paper towels.
- Then remove puffs to another dish of paper towels.
- When cool,roll on sugar and cinnamon mixture.
- It will look like a puff but inside will have a texture of an eclair.
Nutrition Facts : Calories 155.5, Fat 4.4, SaturatedFat 1.7, Cholesterol 129.9, Sodium 240.5, Carbohydrate 22.1, Fiber 0.7, Sugar 2.8, Protein 6.4
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- In a medium saucepan, combine the water, butter and sugar. Bring to a boil, then turn off the heat and stir in the flour. Stir until the mixture forms a ball. Move the batter to a medium bowl and let cool.
- Fill a medium pot with about 3 inches of canola or vegetable oil and heat over medium-high heat until it reaches a temperature of 375 degrees. See Recipe Notes below if you don't have a thermometer to check the temperature.
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