Search
  • Eat, Darling, Eat

Rosquinha Frita (Crispy Doughnuts)

Updated: Sep 1

(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.

Recent Posts

See All

Tennessee Corn Pone

(by Dana Aber-Torres) (adapted from Laurel’s Kitchen, with Gwen Aber’s notes) 4 c. very juicy seasoned beans such as pinto or kidney beans (I think we probably used dried beans, but canned beans would

Spaghetti Bolognese

(by Esme Michaela) 1 – 2 T. olive oil 1 small onion, chopped 2 cloves garlic, chopped or crushed 1/2 red bell pepper, chopped big handful of chopped fresh herbs (mix of rosemary, oregano, basil, thyme

Shepherd's Pie

(by Emily Berry) 2 Oxo beef bouillon cubes 1/2 pint boiling water 4 t. Bisto gravy granules 1 lb. chopped beef 1 onion, diced 14 oz. can baked beans 5 large potatoes, peeled and cut into quarters. 1 T