Portuguese Doughnuts Recipe
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
- 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 Eggland's Best 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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