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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
  • Total Time
    Prep: 25 min. + rising Cook: 30 min.
  • Makes
    about 4-1/2 dozen

Ingredients

  • 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 large 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
  • Sugar or maple syrup

Directions

  • 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.

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Reviews

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  • DS2006
    Dec 31, 2016

    Love these! I like them rolled in powdered sugar like regular doughnuts, but I love them dipped in maple syrup!