- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1-1/2 cups warm milk (110° to 115°)
- 5 eggs, lightly beaten
- 5 tablespoons sugar
- 1/4 cup butter, softened
- 1/2 teaspoon salt
- 5 to 5-1/2 cups all-purpose flour
- Oil for deep-fat frying
- Granulated sugar or maple syrup
- 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. Yield: about 4-1/2 dozen.
Originally published as Portuguese Doughnuts in Taste of Home February/March 2005, p58
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