Portuguese Doughnut - Sonhos
Airy Portuguese choux-dough 'dreams' fried into puffy golden balls and rolled in sugar while hot.
Ingredients
| 1 cup | 240 ml | water |
| ¼ cup | 60 ml | butter |
| 1 tbsp | 15 ml | granulated white sugar |
| 1 cup | 240 ml | all-purpose flour |
| 4 | large eggs | |
| ½ tsp | 2.5 ml | lemon extract |
| 1 pinch | salt | |
| — | canola oil, for frying | |
| — | granulated white sugar, for rolling |
Instructions
- In a medium saucepan, combine the water, butter and sugar. Bring to a boil, then turn off the heat and stir in the flour. Stir until the mixture forms a ball. Move the batter to a medium bowl and let cool.
- Using an electric mixer, beat in the eggs one at a time. Add the lemon extract and a pinch of salt.
- Fill a medium pot with about 3 inches of canola or vegetable oil and heat over medium-high until it reaches 375°F (190°C).
- Drop the doughnut batter into the hot oil by the teaspoon (no bigger than an actual teaspoon, as they puff up a lot while cooking). Fry about 15 at a time until lightly browned all around, then remove with a slotted spoon onto paper towels to drain.
- Roll in sugar while the doughnuts are still warm and serve immediately.