Portuguese Felog Doughnuts Recipes

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.

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:

• 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:

• 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.