Description
A raised, deep fried, Portuguese donut. Very popular as fund raisers in Southeastern Massachusetts where I grew up.
Ingredients
- 1 teaspoon sugar
- ¼ cup warm water
- 1 (.25 ounce) envelope active dry yeast
- 4 eggs
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 cup white sugar
- 1 cup lukewarm milk
- ¾ cup butter or margarine, melted
- 1 quart vegetable oil for deep-frying
- 1 cup white sugar for decoration
Instructions
- Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top
- and let stand for about 5 minutes to dissolve.
- 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.
- Once the dough has doubled
- punch down and knead a bit – a lot if you want. The dough should be elastic. Cover and allow to rise again. If you like
- you may refrigerate overnight. My grandmother would let it rise overnight
- and hers were amazing. When the dough has doubled
- it is ready to use.
- Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C). Set a small dish of water to the side for wetting your hands slightly before touching the dough. This will help it keep from sticking. Only wet your hands a little
- excess water dripping in the hot oil is very dangerous.
- With slightly wet hands
- gather a small ball of dough about the size of a golf ball. Stretch the dough out a little bit while turning around until you have a disc about 4 inches wide. If you mess up
- just throw it back in with the other dough
- and start over. Tiny holes are fine.
- 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.
Prep Time: 1 day
Cook Time: 30 mins
Total Time: 1 day
Servings: 48