Albany Patton: Portuguese Felog

PORTUGUESE FELOG (Doughnuts)

Delicious and creamy cinnamon doughnuts!

INGREDIENTS:


1 qt. water
rind of 1 lemon
1 stick cinnamon
2 Tbsp. butter
4 c. flour
4 tsp. baking powder
4 Tbsp. sugar
12 eggs
1 tsp. salt

Boil together lemon rind and cinnamon stick in water.
Meanwhile, into a large bowl, add together all the dry ingredi-
ents. Into the boiling water, add butter. When butter is
completely melted, remove cinnamon sticks and rind. Pour water
into the dry ingredients, mixing very fast. Add one egg at a
time, until completely blended. Drop by spoonfuls into hot
oil; let cook until puffs brown evenly. Do not pierce with
fork; remove puffs from oil and let drain on paper towels.
Then remove puffs to another dish of paper towels. When cool,
roll on sugar and cinnamon mixture. It will look like a puff
but inside will have a texture of an eclair.