Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Christmas Filhós appear on many Portuguese tables, with variations from region to region.
The fermented dough should be light, golden, and fragrant, good to eat while still warm.
Ingredients
- 500 g of flour
- 10 g of dry yeast
- 250 ml of warm milk
- 3 eggs
- 60 g of sugar
- Orange zest
- 1 pinch of salt
- Oil for frying
- Sugar and cinnamon
Preparation Method
- Mix yeast, milk, and part of the sugar.
- Add flour, eggs, zest, and salt.
- Knead until a soft dough forms.
- Let it rise until doubled.
- Shape portions and fry.
- Coat in sugar with cinnamon.
Tips from Empório Portugal
- Calm fermentation makes the filhós light.
- Dough should not be hard.
- Medium temperature oil cooks better.
Possible Substitutions in Brazil
- Milk can be replaced with water for a simpler version.
- Lemon zest also works.
Pairing
Black tea, coffee, or Moscatel. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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