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Ingredientes
- 6 c. flour
- 1 tsp salt
- 1 c. lowfat milk
- 1 c. sugar
- 8 Tbsp. butter (1 stick), melted
- 6 x Large eggs well beaten
- 1 pkt dry yeast oil to fry sugar for coating
Direcciones
- Once in a great while I do prepare these treats. make sure your oil is warm sufficient for deep frying ( 360 to 375 degrees ) and drain on a brown paper bag or possibly toweling to blot any excess oil.
- Place flour in a large bowl.Add in all other ingredients and mix to create a soft dough, knead smooth and elastic. Add in more flour or possibly liquid as required for proper dough consisitency.Cover and let rise double in a hot place.Punch down and let rise again. Pull off pcs of the dough,( as large as you wish making sure it fits in the frying vessel, giving room for it to puff and turn,) stretching it and set aside for 10 min. Fry in warm oil and turn only once. Each side should be golden brown. Drain on paper towels or possibly on brown bags. May be eaten with butter and maple syrup for breakfast or possibly roll in sugar and eat as a treat.
- Note: if you dont wish to go through all this trouble you can use thawed frzn white bread dough or possibly make your own dough in the abm for either a white bread or possibly sweet egg dough . There are many variations on this recipe. Some use many Large eggs that iscommon in Portuguese baking, and others use a leaner dough for the fried dough.
- NOTES : Everytime I visit Provincetown Mass. I always stop by one of the oldest Portugese bakeries on the main street. As I peek in the window, there stands an elderly woman, pulling pcs of dough from a hugh vat and frying the stretched out dough in another hugh pot of warm oil. When they are golden brown and puffed she shakes some promptly with sugar. The aroma is heavenly and it is hard to resist buying them.
