Portuguese milk doughnuts

These delicious Portuguese milk doughnuts are perfect for Christmas Eve! It's a typical sweet, very simple to make and with few ingredients. Don't waste time and get your hands dirty.

Portuguese milk doughnuts on a plate

Portuguese doughnuts can never be missing on Christmas Eve. Everyone likes its sweet and fluffy texture. They can be served on other occasions, such as birthday parties.

Portuguese milk doughnuts

Portuguese milk doughnuts on a plate

These delicious Portuguese milk doughnuts are perfect for Christmas Eve! It's a typical sweet, very simple to make and with few ingredients. Don't waste time and get your hands dirty.

(2 votes, 5.00 out of 5)


By
Category: Desserts, Recipes
Cuisine:
Difficulty:
Servings:: 9 units
Prep Time: 15 m
Cook Time: 15 m
Total Time: 30 m
Ingredients: cinnamon, eggs, flour, milk, sugar

Ingredients

  • 2 eggs
  • 150 ml (2/3 cup) milk
  • 200 grams (1 1/2 cups) all-purpose flour
  • 150 grams (2/3 cup) granulated sugar
  • 2 teaspoons baking powder
  • Sugar and cinnamon powder
  • Vegetable oil for frying

Directions

  1. In an electric mixer, beat on medium speed the eggs and the sugar until obtain a creamy and homogeneous mixture. Pour the milk and beat for 2 to 3 minutes until well incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a creamy mixture.
  2. Heat the oil in a skillet. When the oil is hot, add small portions of the dough with a spoon and fry them on both sides until golden. When they are fried, remove them with a skimmer and place on a plate with absorbent paper. Allow to cool slightly and coat them in sugar mixed with cinnamon powder.
  3. Let cool completely and serve.
Portuguese milk doughnuts
Nutrition facts
Serves 9 units
Per Serving:
% DAILY VALUE
Calories 167
Total Fat 1.5 g(2%)
Saturated Fat 0.5 g(3%)
Cholesterol 38 mg(13%)
Sodium 23 mg(1%)
Total Carbohydrate 35 g(12%)
Protein 4 g
 

Leave a Comment

Your email address will not be published. Required fields are marked *

*