- 1 tablespoon of dry yeast
- 400ml of warm water
- 100 ml of warm milk
- 1 tablespoon of sugar
- 1 kg of white all-purpose flour
- 4 eggs
- 4 tablespoons of sugar
- 1 tablespoon of butter (melted)
- 1 teaspoon of vanilla
- 4 tablespoons of oil
- 1 lemon zest
½ l of vegetable oil
Sugar and cinnamon
In a bowl, mix together the yeast, 400ml of warm water, 100 ml of warm milk and the tablespoon of sugar.
Let it stand (wait 20 minutes) until it´s foamy on the top.
In a large bowl, beat the four eggs, join 4 tablespoons of sugar, lemon zest, butter, vanilla and the yeast.
Add the flour, mix all ingredients, and knead for about 5 minutes, until the dough is smooth and elastic.
Set in a warm place, away from drafts, and let it rise until double. (Wait 1 hour).
Cut little pieces of dough (with your hands) and make small little balls. Place them onto a floured surface, and let them rise again until double (20min). Sprinkle flour on the dough.
When they are ready to fry, poke your finger in the middle of each ball, to shape the doughnuts.
Heat oil in a frying pan.
Place the doughnuts into the hot oil, when slightly brown, turn the doughnuts over. Fry them until they are golden brown.
Drain them on a wire rack or paper towels.
Dip the doughnuts into sugar or sugar and cinnamon.
Typical Azorean Filhós (other recipe)
1 kg flour
1 tablespoon yeast
2 tablespoons sugar
1 teacup of warm milk
2 tablespoons melted butter
Cinnamon and sugar for powdering
Oil for frying
In a bit of warm water mix one of the tablespoons of sugar and yeast and leave to set during 10 minutes.
In a large bowl mix the remaining ingredients. After setting for 10 minutes, blend well the yeast mixture and join it to the other ingredients in the large bowl. Knead it well and let it then rise for about an hour, covering the bowl with a cloth.
When the dough has risen, heat the oil in a high frying pan, make dough balls and then stretch them as you lay them to fry.
After fried, powder them with cinnamon and sugar.