Portuguese Felog Doughnuts Recipes

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PORTUGUESE DOUGHNUTS (SONHOS)



Portuguese Doughnuts (Sonhos) image

Fresh warm doughnut holes rolled in sugar- an authentic Portuguese recipe.

Provided by RecipeGirl.com

Categories     Breakfast

Time 34m

Number Of Ingredients 9

1 cup water
1/4 cup (1/2 stick) butter
1 tablespoon granulated white sugar
1 cup all purpose flour
4 large eggs
1/2 teaspoon lemon extract
pinch of salt
canola oil, (for frying)
granulated white sugar, (for rolling)

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

MALASSADAS | PORTUGUESE DOUGHNUTS



Malassadas | Portuguese Doughnuts image

These malassadas, or Portuguese doughnuts are an irresistible dessert made with fried dough that's coated in cinnamon sugar. They're a treat that harkens back to my childhood.

Provided by David Leite

Categories     Dessert

Time 4h45m

Number Of Ingredients 12

1/2 cup whole milk
2 tablespoons unsalted butter (plus more for the bowl)
3/4 teaspoon kosher salt
1 package active dry yeast
1/3 cup plus 1 teaspoon granulated sugar
2 tablespoons warm water (110°F (43°C))
3 large eggs
3 1/2 cups all-purpose flour (plus more for the work surface)
Nonstick cooking spray
Vegetable oil (for frying)
1 cup granulated sugar
1/2 teaspoon ground cinnamon

Steps:

  • Heat the milk, butter, and salt in a medium saucepan over medium-high heat, stirring frequently, until it just begins to steam and form bubbles around the edges, about 5 minutes. Remove from the heat and let cool until lukewarm.
  • Meanwhile, in a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water. Let stand until foamy, about 10 minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, beat the remaining 1/3 cup sugar and the eggs on medium-high until thick and luscious looking, about 5 minutes.
  • Switch to the dough hook, add the milk mixture, the yeast mixture, and the flour, and mix on low speed until a soft dough forms, about 7 minutes, adding more flour if needed. The dough should be just slightly tacky but not sticky.
  • Turn the dough onto a lightly floured work surface, shape into a ball, and place in a lightly buttered large bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until double in size, about 2 hours.
  • Lightly coat a 13-by-18-inch rimmed baking sheet with cooking spray and turn the dough onto the pan. Press and poke it with your fingers, much like making focaccia, to help stretch it until it's about 1/2 inch thick. Lightly coat the top of the dough with cooking spray, loosely cover the pan with plastic wrap, and let the dough rest at room temperature until double in size, 1 to 1 1/2 hours.
  • Mix together the sugar and cinnamon in a shallow bowl.
  • Fill a medium saucepan with 3 inches of oil and heat over medium-high heat until it reaches 350°F (177°C) on a deep-fry or candy or instant-read thermometer. Monitor the heat to keep a steady temperature.
  • Using scissors or your hands, cut or pull a 2-to-3-inch piece of dough from the baking sheet and stretch it into a 4-to-5-inch circle, then lower it into the oil and fry, turning frequently, just until golden brown on both sides and cooked through, 45 seconds to 1 1/2 minutes, depending on the size. Drain the doughnut on paper towels for 30 seconds and then toss in the cinnamon sugar. Repeat with the remaining dough. Devour warm.

Nutrition Facts : ServingSize 1 malassada, Calories 131 kcal, Carbohydrate 25 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, TransFat 0.04 g, Cholesterol 26 mg, Sodium 84 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 1.2 g

PORTUGUESE DOUGHNUTS



Portuguese Doughnuts image

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

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

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



Malasadas image

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

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
¼ cup warm water (110 degrees F/45 degrees C)
6 eggs
6 cups all-purpose flour
½ cup white sugar
¼ cup butter, melted
1 cup evaporated milk
1 cup water
1 teaspoon salt
2 quarts vegetable oil for frying
2 cups white sugar

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)



Portuguese Felog (Doughnuts) image

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

1 quart water
1 lemon, zest of
1 stick cinnamon
2 tablespoons butter
4 cups flour
4 teaspoons baking powder
4 tablespoons sugar
12 eggs
1 teaspoon salt

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

FILLOZES OR FILHOS (PORTUGUESE DOUGHNUTS)



Fillozes or Filhos (Portuguese Doughnuts) image

Make and share this Fillozes or Filhos (Portuguese Doughnuts) recipe from Food.com.

Provided by george59102

Categories     Portuguese

Time 2h45m

Yield 48 serving(s)

Number Of Ingredients 6

3 cups flour
1 fresh yeast cake
3 tablespoons sugar
1/2 cup butter
1/2 teaspoon salt
9 eggs

Steps:

  • Dissolve yeast in 1/4 cup of lukewarm water. Beat the eggs well. Add the sugar, beat well, add the dissolved yeast. Mix in the 3 cups of flour, and mix until you get a soft dough.
  • Melt the butter, let it cool until lukewarm, then pour this into the dough. Blend together well and set in a warm place to rise until double in size.
  • Heat oil to 350 degrees.
  • Take dough (1 tbsp.) in your hand. Stretch it until it is round and thin. Drop it in the oil, and turn to brown on both sides. Coat each one with sugar and cinnamon while still warm.

Nutrition Facts : Calories 62.6, Fat 2.9, SaturatedFat 1.5, Cholesterol 44.7, Sodium 51.2, Carbohydrate 6.9, Fiber 0.2, Sugar 0.9, Protein 2

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