PORTUGUESE DOUGHNUTS

Portuguese Doughnuts image

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

Ingredients

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

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.