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From: "Shirley Allegre" <>
Subject: [AZORES-L] Recipes
Date: Thu, 2 Aug 2001 11:10:28 -0700

Hi everyone: I finally got recipes for FILHOZES/FILHOS. Here they are.
Shirley

PORTUGUESE DONUTS - FILHOZES
1 c. warm milk
1/2 c. warm water
3 pkgs. dry yeast
1/2 c. sugar
6 c. flour
6 eggs, well beaten
1 cube butter, melted in milk
1 tsp. salt
2 tsp. vanilla or lemon extract

Measure warm water into large bowl; sprinkle yeast into warm water. Stir until dissolved. Stir in Sugar, half of flour and salt. Add eggs, milk and butter. Beat in remaining flour until smooth. Knead until dough is smooth. Let rise in pan until double in bulk; cover in a warm place. Drop by spoonful into hot Wesson oil. Brown on both sides. Drain on paper towel. Sprinkle with granulated sugar.


PORTUGUESE DONUTS - FILHOS
4 - 5 eggs, beaten
4 c. sifted flour
1 c. warm milk
1/3 c. melted butter
2 yeast cakes in 1/4 c. warm water
1 tsp. salt
2 Tbsp. sugar

Put into large bowl. Beat well with electric mixer or by hand until smooth. Cover; place in warm place and let it rise until it doubles in size. Turn down again while fat is heating and when risen, deep-fry. Use vegetable oil.


FILOZES
2 c. milk
1 yeast cake
1 tsp. salt
3 Tbsp. sugar
3 1/2 c. flour
4 eggs.

Mix dry ingredients together. Mix well. Beat eggs until real light. Take out 1/2 cup of milk from the 2 cups of warm milk, to dissolve the yeast. Warm the other 1 1/2 cups of milk, a little more. Add to the eggs, then add the dissolved yeast. Add to dry ingredients and stir well until light. Set aside
You do not knead this dough. It will take from 1 to 1 1/2 hours to rise. Fry in hot oil by using 2 tablespoons to work with. Fill a spoonful and drop it in the oil with the other spoon. Fry until golden brown; lay on paper towels. Roll in Sugar


PORTUGUESE BROWN FILOZES
1/2 c. butter
7 c. flour
8 eggs
2 yeast cakes
1 1/2 c. sugar
1 tsp. salt
1 tsp. yellow coloring
2 Tbsp. butter flavor
1 tsp. lemon extract
1/2 c. warm water

Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water. Mix all ingredients, then add yeast; knead it together until well mixed, 20 minutes. Let it rise until doubled in size; cut in small portions. Into hot far or oil, spread dough and fry until brown. Sprinkle with powdered sugar and serve. Makes 4 1/2 dozen


FILOZES - PORTUGUESE DONUTS
1 pt. water
2 Tbsp. butter
2 c. flour
2 tsp. baking powder
1/4 c. sugar
1/4 tsp. salt
6 eggs

Bring water and butter to a boil. Add dry ingredients and mix. Cool. Beat into dry ingrediengs 2 eggs at a time until all 6 eggs are used. Fry in deep oil, 1 teaspoon at a time. Coat with sugar or powdered sugar.


FILOZES - PORTUGUESE DONUTS
8 eggs
6 c. flour
1 c. milk
2 yeast cakes or 2 pkg. dry yeast
1 tsp. vanilla
1 cube butter
dash of salt
1 c. sugar plus 1 Tbsp.
1 1/2 c. warm water to dissolve yeast
Scald milk; add butter and let stand to cool. Dissolve yeast and dash or sugar. Add to the rest of ingredients. Knead like bread or beat with spoon until dough is smooth and shiny. Let rise to double in milk. Drop by tablespoons in hot oil. Cook until golden brown like donuts.


FILOZES - PORTUGUESE DONUTS
6 eggs, well beaten
1 1/2 c. sugar
2 c. milk
1/3 cube butter
pinch of salt
3 cakes yeast
2 sifters flour (more or less)
Scald milk; add butter. Dissolve yeast in lukewarm water (1/2 cup). Mix all ingredients well and let rise. In deep-fryer, heat oil. Drop by tablespoons in hot oil and fry on both sides. Drain on paper towels and roll in sugar.


I thought that this one was also interesting:

GLAZED POTATO DOUGHNUTS
1 pkg. dry yeast
1/4 c. warm water, cooled to lukewarm
1 c. scalded milk
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
3/4 c. mashed potatoes (instant may be used)
2 eggs, beaten
5 to 6 c. flour, sifted
1 lb. powdered sugar
6 Tbsp. water
1 Tbsp. vanilla
Dissolve yeast in warm water. Combine milk, shortening, sugar and salt. Stir in yeast, potatoes, and eggs. Gradually add enough flour to make soft dough. Turn out on floured board and knead. Place in slightly greased bowl, turn to grease top. Cover; let rise in warm place until double in bulk. Roll 1/2 inch thick. Cut with 3 inch cutter. Let rise again. Fry at 350 degrees. Mix powdered sugar, water, and vanilla for glaze.

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• [AZORES-L] Recipes by "Shirley Allegre" <>