Fresh warm doughnuts—felozes (fell-o-ses)—are a Portuguese tradition, especially during the Easter season. Some people like to roll these doughnuts without holes in sugar. Others prefer eating them with maple syrup. Either way,
they’re wonderful! My mother and father came from Portugal and brought some old family recipes with them. When I was growing up, we’d always invite friends and relatives over the night we made felozes. Mother would have the
dough rising and then drop pieces into hot oil to fry. We’d eat them as fast as she could make them!
Portuguese Doughnuts, also known as Malasadas, are a delightful treat that originated from Madeira, Portugal. When Portuguese immigrants arrived in Hawaii to work on plantations, they brought with them the tradition of making these delicious doughnuts the day before Ash Wednesday. Similar to other cultures’ Fat Tuesday treats, the Portuguese made Malasadas to use up their household supplies of butter and sugar before the start of Lent. These fluffy, deep-fried doughnuts are often enjoyed rolled in granulated sugar or served with maple syrup.
The history of Portuguese Doughnuts can be traced back to the island of Madeira, Portugal. Madeira is known for its rich culinary traditions, and one of the popular treats is the Malasada. Malasadas were traditionally made and enjoyed on Terça-feira Gorda (Fat Tuesday) as part of the festivities leading up to Lent.
When Portuguese immigrants migrated to Hawaii in the late 19th and early 20th centuries to work on sugarcane plantations, they brought their culinary heritage with them. They continued the tradition of making Malasadas on the day before Ash Wednesday, which became a cherished part of the local Hawaiian culture.
The making of Malasadas involves a simple dough that is deep-fried until golden brown, resulting in a fluffy and airy texture. The doughnuts are then rolled in granulated sugar, providing a sweet and slightly crunchy coating. Another popular way to enjoy them is by dipping them in maple syrup, adding a delightful twist to the traditional treat.
Today, Malasadas are enjoyed not only in Hawaii but also in Portuguese communities around the world. They have become a beloved dessert, often found in local bakeries, festivals, and celebrations.
PREP: 25 MIN. + RISING
COOK: 30 MIN.
MAKES: ABOUT 4½ DOZEN
INGREDIENTS
- 2 packages (¼ ounce each) active dry yeast
- ½ cup warm water (110° to 115°)
- 1½ cups warm milk (110° to 115°)
- 5 eggs, lightly beaten
- 5 tablespoons sugar
- ¼ cup butter, softened
- ½ teaspoon salt
- 5 to 5½ cups all-purpose flour
- Oil for deep-fat frying
- Granulated sugar or maple syrup
INSTRUCTIONS
- In a large bowl, dissolve the yeast in warm water. Add warm milk, lightly beaten eggs, sugar, softened butter, and salt. Beat the mixture until smooth. Gradually stir in enough flour to form a soft dough. Avoid kneading the dough. Place the dough in a greased bowl, turning it once to grease the top. Cover the bowl and let the dough rise in a warm place until doubled in size, which usually takes about 1 hour.
- Heat oil in an electric skillet or a deep frying pan to 375°F (190°C). Drop tablespoonfuls of the dough, a few at a time, into the hot oil. Fry the doughnuts for about 1½ to 2 minutes on each side or until they turn deep golden brown. Ensure the doughnuts are cooked evenly by flipping them during the frying process. Once cooked, remove the doughnuts from the oil and drain them on paper towels to absorb excess oil.
- While the doughnuts are still warm, you have two options for serving. You can either roll them in granulated sugar, ensuring an even coating, or serve them with maple syrup for a sweet and sticky glaze.
- Portuguese Doughnuts, or Malasadas, are best enjoyed fresh and warm. Serve them as a delightful treat for breakfast, brunch, or as a dessert. They are sure to be a crowd-pleaser!
NOTE:
- It is important to exercise caution when working with hot oil to prevent any accidents. Use appropriate equipment and handle the oil with care.
