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Portuguese Filhós (or Filhoses)

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Portuguese Filhós (or Filhoses)

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Tempo de preparo

3 hour(s)


20 servings


  • 800 grams of flour (for dough) | 800 g
  • 2 tablespoons of margarine | 2 tablespoon
  • 6 eggs | 6 unit(s)
  • 4 tablespoons of olive oil | 4 tablespoon
  • 4 tablespoons of sugar | 4 tablespoon
  • 20 grams of fresh yeast | 20 g
  • 5 tablespoons of warm water | 5 tablespoon
  • 2 tablespoons of flour | 2 tablespoon
  • 2 tablespoons of sugar | 2 tablespoon
  • 2 tablespoons of cachaça | 2 tablespoon
  • broth of 2 select oranges or pear | 2 unit(s)
  • 1 teaspoon of salt | 1 coffee spoon
  • oil for frying | 1 unit(s)
  • sugar and cinnamon (amount to taste) mixed together for sprinkling | 1 unit(s)


  1. mix the yeast with the warm water, 2 tablespoons of flour and 2 tablespoons of sugar, macerate until it becomes like a sponge or that it dissolves well. Let it rest for about 30 minutes covered. after, mix the other liquids and eggs and finally throw the flour little by little and mix, when you can't mix anymore, start kneading the dough with your hands, put the flour until it doesn't stick to your hand anymore. Make a ball and let it rest in the oven covered with a clean dish towel or aluminum with a few holes, the important thing is to be in a warm and stuffy place for the dough to rise. leave for 2 hrs or 1:30 min. then, separate the dough into balls and open as if it were a sphira, at the rounded ends and in the middle very thin without tearing, but the shape is like a beef steak and not necessarily round, fry in hot oil. after frying, sprinkle cinnamon sugar immediately on top, the ideal is to throw a little at the base of the mold before placing it. do the process individually for each

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