PORTUGUESE DOUGHNUTS (SONHOS)
Fresh warm doughnut holes rolled in sugar- an authentic Portuguese recipe.
Provided by RecipeGirl.com
Categories Breakfast
Time 34m
Number Of Ingredients 9
Steps:
- 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.
- Use an electric mixer to beat in the eggs, one at a time. Add lemon extract and a pinch of salt.
- 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.
- Drop the doughnut batter into the hot oil by teaspoon (no bigger than an actual teaspoon because they will puff up a lot while cooking). You can fry about 15 doughnuts at a time. Fry until they are lightly browned all around. Remove with a slotted spoon onto paper towels to drain.
- Roll in sugar while the doughnuts are still warm, and serve immediately.
Nutrition Facts : ServingSize 1 doughnut, Calories 15 kcal, Carbohydrate 1 g, Cholesterol 12 mg, Sodium 9 mg
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.
MALASADAS
Aloha! Here in Hawaii, malasadas are the ONLY donuts we have! They are sold at fundraisers and are very popular. There are many Portuguese descendants in the islands. Onolicious!
Provided by IDAJ
Categories Bread Yeast Bread Recipes
Yield 84
Number Of Ingredients 12
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.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 13.2 g, Cholesterol 15.6 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.9 g, Sodium 40 mg, Sugar 6.3 g
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
PORTUGUESE FELOG-DOUGHNUTS
Make and share this Portuguese Felog-Doughnuts recipe from Food.com.
Provided by daisygrl64
Categories Dessert
Time 1h30m
Yield 2-3 dozen
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1961.7, Fat 44.1, SaturatedFat 17, Cholesterol 1299.5, Sodium 2407.7, Carbohydrate 329, Fiber 11.2, Sugar 128.2, Protein 64.5
MALASADAS (PORTUGUESE-STYLE DOUGHNUTS) RECIPE - (4.7/5)
Provided by MJH
Number Of Ingredients 11
Steps:
- Combine 1 egg, 3/4 cup sugar, butter and salt in bowl of heavy-duty mixer fitted with dough hook attachment; beat until blended. Add 5 cups flour and yeast; beat 1 minute. Add 1 cup hot water, milk and vanilla and beat until well blended. Beat in remaining 2 eggs, then 1/2 cup flour. Beat until dough is smooth, soft and slightly sticky but begins to come away from sides of bowl, adding more flour by tablespoonfuls if very sticky, about 10 minutes. Scrape down dough from sides of bowl. Cover bowl with plastic wrap and towel. Let dough rise in warm draft-free area until almost doubled in volume, about 2 hours. Punch down dough. Cut into 2 equal pieces. Roll out 1 piece on lightly floured surface to 12x16-inch rectangle. Cut lengthwise into 3 strips and crosswise into 4 strips, making twelve 4-inch squares. Repeat with remaining dough. Pour enough oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 350°F. Fry 2 or 3 malasadas until puffed and golden brown, turning once, about 3 minutes. Using slotted spoon, transfer malasadas to paper towels and drain. Repeat frying with remaining dough squares, heating oil to 350°F for each batch. Generously sprinkle warm malasadas with additional sugar. Serve warm or at room temperature.
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