Portuguese Doughnuts

Total Time Prep: 25 min. + rising Cook: 30 min.
Yield about 4-1/2 dozen
Test Kitchen Approved
Fresh warm doughnuts—felozes (sometimes also spelled filhos)—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

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/2 cups warm 2% milk (110° to 115°)
  • 5 large eggs, room temperature, 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

  1. In a large bowl, dissolve yeast in warm water. Add 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.
  2. In an electric skillet, heat oil to 375°. Drop tablespoonfuls of dough, a few at a time, into hot oil. Fry until deep golden brown, 1-1/2 to 2 minutes, turning occasionally. Drain on paper towels. Roll warm doughnuts in sugar or serve with syrup.

Nutrition Facts

1 doughnut: 89 calories, 4g fat (1g saturated fat), 20mg cholesterol, 39mg sodium, 10g carbohydrate (2g sugars, 0 fiber), 2g protein.

Fresh warm doughnuts—felozes (sometimes also spelled filhos)—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
Recipe Creator

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