Portuguesefelogdoughnuts Recipes

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



Malasadas (Portuguese-Style Doughnuts) Recipe - (4.7/5) image

Provided by MJH

Number Of Ingredients 11

3 large eggs, room temperature
3/4 cup sugar
5 tablespoons unsalted butter, room temperature
3/4 teaspoon salt
5 1/2 cups (or more) all purpose flour
2 envelopes quick-rising dry yeast
1 cup hot water (110°F to 120°F)
1/3 cup evaporated milk
2 teaspoons vanilla extract
Vegetable oil (for deep-frying)
Additional sugar

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.

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

PORTUGUESE FLAN



Portuguese Flan image

Provided by Food Network

Categories     dessert

Yield 8 to 10 servings

Number Of Ingredients 9

1 1/2 cups sugar
1/2 cup water
8 large eggs
4 large egg yolks
1 cup plus 2 tablespoons sugar
2 teaspoons vanilla
1 quart half and half
2 teaspoons port
Violets, nasturtiums, or other edible flowers, for garnish

Steps:

  • Preheat the oven to 325 degrees. To make caramel: combine the sugar and the water in a medium saucepan. Be sure all the sugar granules are washed down from the sides of the pan (use a wet pastry brush). Cook over moderate heat, swirling the pan occasionally, until the color is golden brown and the mixture smells like caramel. This will take about 10 to 15 minutes. Pour the caramel into a 9 inch round cake pan and, holding the pan with an oven glove, swirl it around to generously coat the bottom and sides. Set aside.
  • In a large mixing bowl, gently whisk together the eggs, egg yolks, sugar, vanilla, and 2 cups of the half and half, without whisking in any air. Bring the remaining half and half and the port to a simmer in a small saucepan and begin whisking this into the egg mixture a little at a time, whisking constantly until it is all incorporated. Pour through a strainer into the prepared cake pan. Place the pan inside a large roasting pan and pour very hot tap water into the pan so that it comes halfway up the sides of the cake pan. Bake for about 1 to 1 1/4 hours, or until the center is slightly jiggly but not wavy. Cool to room temperature and then cover with plastic wrap with the plastic gently touching the top of the flan. Refrigerate for at least 3 hours and up to 4 days.
  • To unmold the custard, run a small sharp knife around the inside edges of the dish several times to loosen it. Dip the bottom briefly in a basin of very hot tap water. Invert a round platter over the dish and turn them both over together, shaking the two a little to help release the custard (or rap the bottom of the platter gently on the work surface). The caramel sauce will run out around the edges of the platter. Garnish the top of the flan with violets or other edible flowers.

MALASADAS (PORTUGUESE DOUGHNUTS)



Malasadas (Portuguese Doughnuts) image

Number Of Ingredients 11

1/2 cup milk
4 tablespoons unsalted butter (1/2 stick)
2 tablespoons sugar
1 1/2 teaspoons active dry yeast
1/4 cup warm (105° to 115°F) water
3 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, beaten
vegetable shortening or vegetable oil for deep-frying
1/2 cup sugar
1/4 teaspoon ground cinnamon

Steps:

  • 1. In a small saucepan, heat the milk, butter, and sugar over low heat until the butter melts. Remove from heat and let stand until tepid. 2. In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved. 3. Lightly butter a medium bowl. In a food processor, pulse the flour and salt to combine. With the machine running, add the yeast mixture, then the milk mixture and eggs. Process until the mixture forms a soft dough. To make the dough by hand, mix the flour and salt in a large bowl. Stir in the yeast mixture, milk mixture, and eggs to make a soft dough. 4. Transfer to a lightly floured work surface and knead just until smooth, 3 to 5 minutes. Do not overknead the dough. Transfer the dough to the bowl and turn to coat the dough with butter. Cover the bowl tightly with plastic wrap. Let stand in a warm place until almost doubled (if you insert a finger 1/2 inch into the dough, it will leave an impression), about 1 1/2 hours. 5. Punch down the dough, turn it again to coat lightly with butter, and cover. Let rise again until almost doubled, about 45 minutes. 6. Line a large baking sheet with waxed paper. Divide the dough into 16 pieces and roll each into a ball. Place a ball on an unfloured work surface. Roll the dough underneath your hands, moving your hands apart in a horizontal movement while rolling, until the dough is rolled and stretched into a 6-inch rope about 1/2 inch wide. Place on the waxed paper and cover loosely with plastic wrap. Repeat with the remaining dough. 7. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the doughnuts, turning once, until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack to drain. 8. In a large paper bag, mix the sugar and cinnamon. Add a few doughnuts at a time to the bag, close the bag, and shake it to coat the doughnuts. Serve warm or at room temperature.

Nutrition Facts : Nutritional Facts Serves

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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