Portuguese Felog Doughnuts Recipes

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.

Steps:

• Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
• In small bowl, beat eggs until thick.
• Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
• Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.

Steps:

• In medium saucepan, combine butter and water. Bring to a boil; add salt and remove from heat.
• Add flour all at once; beat with wooden spoon.
• Return to heat; beat with wooden spoon for 2 minutes. Remove from heat; let cool.
• Beat in an egg at a time. Add vanilla and continue beating until mixture is satiny.
• Press mixture through fluted tip pastry bag or cookie press, 1/2-inch wide opening. With wet scissors, cut into 2-inch strips as it drops in fat heated to 350*F. Fry for 2 minutes on each side. Do a few at a time.
• Drain; roll in cinnamon sugar mixture.

Steps:

• Dissolve yeast in 1/4 cup of lukewarm water. Beat the eggs well. Add the sugar, beat well, add the dissolved yeast. Mix in the 3 cups of flour, and mix until you get a soft dough.
• Melt the butter, let it cool until lukewarm, then pour this into the dough. Blend together well and set in a warm place to rise until double in size.
• Heat oil to 350 degrees.
• Take dough (1 tbsp.) in your hand. Stretch it until it is round and thin. Drop it in the oil, and turn to brown on both sides. Coat each one with sugar and cinnamon while still warm.

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.

Steps:

• Mix all ingredients together with hands for 5 minutes until dough is smooth.
• Let rise 1 hour.
• Pull off various size pieces and fry in hot oil.
• Drain on towels and sprinkle with sugar.

Steps:

• Boil together lemon rind and cinnamon stick in water.
• Meanwhile, into a large bowl, add together all the dry ingredients
• Into the pot of boiling water, add the butter, when butter is completely melted, remove cinnamon sticks and rind.
• Pour water into the dry ingredients, mixing very fast.
• Add one egg at a time 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.
• Place sugar and cinnamon powder in a deep bowl
• Roll donuts in sugar and cinnamon mixture. It will look like a puff.
• but inside will have a texture of an eclair.