Yeasted Portuguese Christmas Filhós with Orange and Cinnamon Sugar

What you need

• 500 g (4 cups) all-purpose flour
• 7 g (2 1/4 tsp) instant yeast
• 150 g (3/4 cup) sugar, 50 g for the dough, 100 g for the coating
• 1/2 tsp salt
• 3 large eggs
• 120 ml (1/2 cup) orange juice, fresh
• 120 ml (1/2 cup) milk, lukewarm
• 2 tbsp brandy, aguardente or any grape brandy
• 1 tbsp orange zest, finely grated
• 1 l (4 cups) neutral oil, for deep frying
• 2 tsp ground cinnamon

Method

Restated from the original video

1. 1

   Whisk the flour, yeast, 50 g of the sugar and the salt in a large bowl.

2. 2

   In another bowl, whisk the eggs, orange juice, milk, brandy and orange zest. The milk should be lukewarm, about 35 °C (95 °F).

3. 3

   Pour the wet mixture into the flour. Beat with a wooden spoon for 3-4 min into a thick, sticky, stretchy batter. Do not add more flour.

4. 4

   Cover the bowl and leave it in a warm place until doubled and full of bubbles, 60-75 min.

5. 5

   Mix the remaining 100 g sugar with the cinnamon on a plate.

6. 6

   Pour the oil into a deep pot to a depth of about 5 cm (2 in) and heat it to 175 °C (350 °F).

7. 7

   Wet two tablespoons in a glass of water. Scoop up a spoonful of the dough with one and push it into the oil with the other, making balls about 4 cm (1 1/2 in) wide. Fry 4-5 at a time.

8. 8

   Fry the filhós for 2-3 min per side, turning once, until puffed and deep golden. Break one open to check that the center is cooked through, not doughy.

9. 9

   Lift them out with a slotted spoon, drain for 30 seconds on paper towels, then roll them in the cinnamon sugar while still warm.

10. 10

    Serve warm, on the day they are fried.

Imported from ncultura.pt. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.