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Rosquinha Frita (Crispy Doughnuts)

(by Liliana Guimaraes)


4 T. flour, plus additional for the tray

8 T. sugar

6 eggs, beaten

1 c. milk

2 T. margarine, softened

1/2 c. vegetable oil for frying

For sugar syrup:

1/2 c. water

1/2 c. sugar

additional sugar for rolling

optional: coconut flakes

Mix flour, sugar, eggs, milk, and margarine, kneading into a dough.

Roll dough into a long stick, then break into smaller pieces, and twist.

Let them rise on a greased and floured tray in a warm place until almost doubled in size (15 - 30 minutes).

Heat oil in a large pot over medium heat, and fry until golden brown.

Drain on paper towels.

For syrup: Heat water with sugar until dissolved.

When doughnuts are slightly cooled, dip into sugar syrup and then roll in sugar or coconut flakes.


(Read Sweet Revenge, the story that accompanies this recipe.)

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