It is one of the typical sweets that cannot be missing this season. So we have 3 tasty donut recipes to share with you.
This season we already know that we can always count on one thing: a table full of sweets and joy, which make Christmas such a magical time. And, for that very reason, today we share with you three recipes of sons that will leave a delicious aroma throughout the house, as well as fill the stomach of almost magical flavors.
If you don’t know how to prepare it, then you are in the right place. We have the traditional version and two other alternatives. We just don’t know which one is the best, because they all seem like a good idea.
Filho – traditional recipe
- 500gr unbleached flour type 55
- 1 orange, with juice and zest
- 1dl brandy
- 4 eggs
- 0.5dl warm milk
- 40gr baker’s yeast
- 1 pinch salt
- 1 c. sugar soup
- In a bowl, add the milk, eggs, brandy, orange juice and beat lightly.
- Place the flour, yeast, sugar, salt and orange zest on the table to form a pile.
- Make a hole in the middle to put the liquids and knead very well.
- After kneading well, when the dough comes away from your hands, form a ball and place in a covered container, in a relatively warm place, for about 2 hours. This will allow the dough to rise and double in size.
- Remove pieces of dough, preferably with oiled hands, stretch with your fingers and fry until golden brown.
- As soon as you put the pieces of dough in oil with the help of the soup ladle, press the center a little until the ends rise a little, to form that “dimple” that the donut has.
- Remove from the oil as soon as they are golden, and place on a plate with absorbent paper.
- Cover with sugar and cinnamon.
Pumpkin and orange donut
- 350g peeled pumpkin
- 300gr of flour
- 150gr of sugar
- 100g of orange peel
- 5 eggs
- 1 tablespoon powdered yeast
- 1 pinch of salt
- Powdered sugar for sprinkling
- Frying oil
- Cook the orange peel and pumpkin cut into pieces in water seasoned with a pinch of salt.
- Drain, place on top of a cloth and roll up to be well squeezed.
- Grind the pumpkin and orange peel and place in a bowl.
- Add the sugar and egg yolks and beat well.
- Add the sifted flour with the baking powder and beat well.
- Finally, beat the egg whites until stiff and fold them into the mixture.
- Heat oil in a frying pan and fry spoonfuls of the previous mixture until golden brown on both sides.
- Remove, let drain on a sheet of kitchen paper and serve sprinkled with powdered sugar, decorated to taste.
sweet potato chips
- 400g cooked sweet potato
- 380g self-raising flour
- 100g of brown sugar
- 7g dry baker’s yeast
- 2 eggs + 1 yolk
- Juice and zest of 1 orange
- Cinnamon powder and sugar, for sprinkling
- Cook the sweet potato and drain well, until you lose all the water.
- Beat the egg whites.
- In a bowl, place the sweet potato purée, the egg yolks, the brown sugar, the orange juice and zest, the flour, the dry yeast and beat everything very well, until obtaining a homogeneous mass.
- Gently fold the egg whites into the dough and cover with cling film. Let it rest for at least two hours.
- Heat a frying pan with abundant oil and fry small portions of dough, made with the help of a tablespoon.
- Let it brown well, remove, drain and once they cool down, pass through the sugar and cinnamon mixture.