Best 5 Portuguese Doughnuts Recipes
In the realm of delectable pastries, Portuguese doughnuts, also known as "malasadas," stand out as a testament to culinary artistry. These heavenly treats, originating from the vibrant streets of Portugal and gracing tables across the globe, have captivated taste buds with their pillowy-soft interiors and crispy exteriors. Typically served warm, malasadas offer a delightful symphony of flavors and textures, ranging from traditional sugar-coated delights to those filled with tantalizing fillings like chocolate, custard, or fruit preserves. Embark on a delightful journey as we explore the world of Portuguese doughnuts, delving into the secrets behind their irresistible charm and providing step-by-step recipes for both classic and creative renditions of this beloved pastry.
Check out the recipes below so you can choose the best recipe for yourself!
PORTUGUESE DOUGHNUTS
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
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)
Provided by MJH
Number Of Ingredients 11
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.
FILHOS (PORTUGUESE DOUGHNUTS)
Make and share this Filhos (Portuguese Doughnuts) recipe from Food.com.
Provided by Recipe Junkie
Categories Yeast Breads
Time 1h15m
Yield 12-15 serving(s)
Number Of Ingredients 7
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.
MALAZADAS (PORTUGUESE DOUGHNUTS)
This is a recipe for portuguese donuts. I haven't tried it yet, but I am excited about it! This recipe was posted in reply to a request for Portuguese recipes! Prep time does not include time to set aside. Cook time is estimated as recipe did not provide cook time.
Provided by love4culinary
Categories Breads
Time 1h20m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 11
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)
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
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
Tips:
- To achieve a light and airy texture, activate the yeast properly by dissolving it in warm water with a pinch of sugar before adding it to the dough.
- Ensure all ingredients are at room temperature to promote even rising and a well-developed dough.
- Knead the dough thoroughly until it becomes smooth and elastic to develop the gluten and create a strong structure.
- Allow the dough to rise in a warm, draft-free place to encourage proper fermentation and a soft, fluffy texture.
- Deep fry the doughnuts in hot oil at the correct temperature to achieve a golden brown exterior and a fully cooked interior.
- Drain the doughnuts on paper towels to remove excess oil and prevent sogginess.
- Coat the doughnuts in sugar or cinnamon sugar while still warm to enhance their flavor and texture.
- Enjoy the doughnuts fresh for the best taste and texture.
Conclusion:
Portuguese doughnuts, also known as malasadas, are a delightful treat that combines a soft, fluffy interior with a crispy exterior. By following these tips and the detailed recipes provided in the article, you can create authentic Portuguese doughnuts that are sure to impress your family and friends. Experiment with different fillings and toppings to customize your doughnuts and create unique flavor combinations. Remember to adjust the cooking time and temperature based on the size of your doughnuts to ensure they are cooked through without over-browning. With a little practice and attention to detail, you can master the art of making these delicious doughnuts and enjoy them as a special treat or a delightful breakfast pastry.
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