Best 5 Portuguese Doughnuts Recipes

PORTUGUESE DOUGHNUTS

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.

FILHOS (PORTUGUESE DOUGHNUTS)

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.

MALASADAS (PORTUGUESE-STYLE DOUGHNUTS) RECIPE - (4.7/5)

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.

MALAZADAS (PORTUGUESE DOUGHNUTS)

Steps:

• Dissolve yeast in the 1/3 cup warm water and 1 tsp sugar.
• Set aside until ingredients are dissolved.
• Measure flour, sugar and salt into a large bowl.
• Mix cream and water together, and add to dry ingredients.
• Then add the melted butter and the beaten eggs.
• Add the dissolved yeast mixture and stir well to form soft dough.
• Cover and put in a warm place, allowing to stand until double in size; this will take approximately 1 1/2 hours.
• Drop by spoonfuls into deep hot oil, and fry until light brown.
• Remove and drain on a rack with absorbent paper towel.
• Coat with sugar.
• ENJOY!

PORTUGUESE FELOG (DOUGHNUTS)

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.