Portuguese | Filhós (Portuguese Donuts)
Posted on December 17, 2013
These Portuguese donuts are traditionally made for Mardi Gras and Christmas time. They are best eaten right away.
Yield: 2 dozen
1 cup scalded whole milk
1/3 cup sugar
3/4 cup warm water (110° to 115°F)
2 packets active yeast
6 large eggs
1 teaspoon salt
4 tablespoons butter, melted
5 cups sifted all-purpose flour
1 cup sugar
1 tablespoon cinnamon
In a medium bowl add the milk, sugar, water and yeast and let sit for 5 minutes.
Beat eggs in the bowl of an electric mixer with the paddle attachment until frothy. Add the yeast mixture, salt and melted butter and mix to combine. Add the sifted flour all at once and beat well to incorporate.
Remove the bowl and cover with a towel and allow to rise in a warm place until doubled in size. (About an hour.) Using a rubber spatula, drag along the edge of the dough and allow to rise for another 20 minutes.
Prepare a dutch oven or deep fryer by adding 2 inches of oil. Heat to 375 degrees F. Grab pieces of the dough (I used an oiled 1/3 cup) and drop into the hot oil. Fry until golden brown and then flip over. Remove to paper towels to drain. Repeat with remaining dough.
Mix the remaining sugar and cinnamon in a shallow bowl and dip the warm donuts to coat. Eat immediately.
(Ref. "Filozes" recipe, Farm Girl Gourmet blog.)