These fried doughnuts are Portuguese in origin but are very popular in Massachusetts and Hawaii where large Portuguese populations settled. They can be filled or left plain. Use new, clean oil for frying.
Serves: 60Hands-on: 35 minutesTotal: 2 hours 35 minutesDifficulty: Easy
- 1 package fast-acting yeast
- 1⅔ cups warm water
- 1 tsp. plus ⅓ cup sugar
- 6 cups flour
- 1 tsp. salt
- 1⅓ cups whole milk
- ⅓ cup melted butter
- 8 large eggs, beaten
- 1 quart vegetable oil
- Place the yeast, ⅓ cup warm water, and 1 teaspoon sugar in a bowl and let the yeast dissolve and become frothy. Stir the flour, salt, and ⅓ cup sugar in a large bowl. Mix the cream and 1⅓ cup water in a small bowl. Add to the flour mixture.
- Stir the butter and eggs into the flour mixture. Add the yeast mixture and mix until the dough is soft and cannot be stirred. Knead lightly on a surface until smooth.
- Place 1 teaspoon oil into a large clean bowl. Add the ball of dough and turn until coated. Cover the bowl with a towel and place in a warm, draft-free area for 1–2 hours, or until doubled. Punch down and divide into 4 even balls. Use your hands to roll the 4 portions into tubes.
- Place the fryer over medium-high heat. Add the oil. Once it’s hot, pinch off 2" portions of dough. Cook on each side for 1–2 minutes until they’re lightly golden brown and soft but not raw in the middle. Drain on a wire rack over paper towels and sprinkle with sugar. Serve hot or warm.