Who can refuse a freshly-made doughnut? Whether you get them from a doughnut shop or at a bakery, freshly made doughnuts are hard to beat. This is one of those baked goods that over the years isn’t homemade much anymore because it’s much easier to buy them ready-made. I’ve come across a recipe for a doughnut that comes from Portugal and what’s interesting about them is that there’s no hole in the center of them. Therefore, let’s look at “Portuguese Doughnuts.”
Also known as “Malasadas”, this doughnut is a tradition in Portuguese families, particularly during the Easter season. This recipe is quite easy in that unlike traditional doughnuts, there’s no rolling of the dough, cutting out the doughnuts, and letting them rise before frying them. This dough contains one rise and the dough is dropped by the spoonfuls into hot oil and fried. They can be rolled in sugar, cinnamon sugar, powdered sugar or for a special breakfast treat, served warm with maple syrup!
The dough is made by dissolving yeast in warm water. Then, you add eggs, sugar, butter, and salt. This is beaten until smooth. Additional flour is now added to form a soft dough. All you do now is turn into a greased bowl and cover. This rises about 1 hour until it’s doubled in size.
Towards the end of the rising time, you can be heating the oil for deep fat frying. You’ll drop tablespoons of this dough into the oil and they fry for 1-1/2 to 2 minutes on each side until they are brown. They now drain on paper towels and can now be coated with the sugar of choice or served warm with maple syrup. They’re fabulous no matter how you serve them!
If you don’t feel up to making doughnuts, but would like to bake some type of bread, I shared a recipe sometime ago for a “Brown-Rice and Raisin Bread” that’s not only unusual but very good and healthy, also. To get the recipe, simply click on the embedded link.
Even if you’ve never made homemade doughnuts, this is a recipe that’s easy enough for a beginning doughnut maker to prepare!
- 2 envelopes dry yeast
- 1/2 cup warm water (about 110-115 degrees)
- 1-1/2 cups warm milk (about 110-115 degrees)
- 5 eggs, beaten
- 1/3 cup sugar
- 1/4 cup butter, softened
- 1/2 teaspoon salt
- 5 to 5-1/2 cups all-purpose flour
- Oil for deep frying
- granulated sugar, cinnamon sugar, confectioner’s sugar or maple syrup for serving
In a large bowl, dissolve the yeast in the warm water. Add the milk, eggs, sugar, butter and salt. Beat until smooth. Add enough flour to form a soft dough. Turn dough into a greased bowl, turning once to grease the top. Cover and let rise in a warm place doubled, about 1 hour.
Heat oil in an electric skillet to 375 degrees. Drop dough by the tablespoonfuls, a few at a time, into the oil. Fry for 1-1/2 to 2 minutes or until deep brown. Drain on paper towels. Roll in granulated sugar, cinnamon sugar, confectioner’s sugar or with maple syrup. Yield: about 4-1/2 dozen.