Portuguese Doughnuts Recipes

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.

Steps:

• 1. Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve.
• 2. In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled.
• 3. Once the dough has doubled, punch down and knead a bit - a lot if you want. The dough will be sticky at first. But after kneading, the dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. When the dough has doubled, it is ready to use.
• 4. Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C).
• 5. Gather a small ball of dough, and on a floured surface, roll in to about the size of a golf ball. Place portioned dough onto wax paper and allow to rest/rise for about 30 minutes. Then, stretch the dough out a little bit while turning around until you have a disc about 4 inches wide.
• 6. Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm.

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.

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!

Steps:

• Add 1 teaspoons sugar and warm water to yeast, let rise until it reaches the rim of a cup.
• Mix all of the ingredients, except for the last four, in a large bowl. Knead the dough until it is easy to shape. add the yeast and knead until the dough is well mixed. Dust with flour, and let rise until it is double in size (several hours).
• When the dough is ready, heat 2" of oil in a deep frying pan. Fry donuts until brown, turning only once.
• Dip the donuts in sugar.

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.

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.

Steps:

• In a large mixing 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 degrees.
• Drop tablespoonfuls of dough, a few at a time, into hot oil. Fry for 1 1/2 to 2 minutes on each side or until a deep golden brown. Drain on paper towels.
• Roll warm doughnuts in sugar or serve with syrup.