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    You are in: Home / Recipes / Portuguese Felog (Doughnuts) Recipe
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    Portuguese Felog (Doughnuts)

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    3 Total Reviews

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    • on December 21, 2010

      My grandmother was from the Azores. I make these from "sweetbread" recipe using 9 c. flour, 3 pkg dry yeast, 1 1/2c milk, 3/4c butter, 1 1/2 c water, 3 or 4 eggs, 1/3 c sugar some lemon juice and vanilla for flavor. I use the dry mix method, let dough rise under an electric blanket once. I stretch a handfull of dough and fry in 325 degree oil, drain quickly and roll in white sugar. Sometimes 350 is too hot and the "scones" are too dark. This could also be used for raised jelly donuts! To keep from getting soggy, don't cover with lid the 1st day and can repeat sugar coating thereafter. Yum!

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    • on May 17, 2009

      Made as posted and good tasting but my batter was really thin and they were a bit messy to fry up and lost their crispiness after just a few hours. Was it something I did maybe? Made for ZWT5.

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    • on May 17, 2009

      These were so good for a Sunday breakfast! Living not to far from New Orleans, they reminded me alot of beignets. So I made some as the recipe states- then I mixed powdered sugar in the cinnamon/sugar mixture, and rolled the rest in that. Wonderful! I really liked the flavor the lemon zest/cinnamon added to the "puff". Thanks for a good recipe. Made for The Groovy Gastrognomes for zwt5.

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    Nutritional Facts for Portuguese Felog (Doughnuts)

    Serving Size: 1 (107 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 155.5
    Calories from Fat 39
    Total Fat 4.3 g
    Saturated Fat 1.7 g
    Cholesterol 129.9 mg
    Sodium 240.5 mg
    Total Carbohydrate 22.0 g
    Dietary Fiber 0.6 g
    Sugars 2.8 g
    Protein 6.3 g

    The following items or measurements are not included:

    lemons, zest of



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