Traditionally Portuguese filhós or filhoses are a typical Christmas sweet that is never missing from the table on Christmas Eve in Portugal. Learn how to make them with this ancient recipe. Truth be told, there isn’t really a recipe for traditional filhoses because the way they are made varies from region to region. So if you have seen someone’s grandmother’s recipe, that’s the one you should make. If not, you can always use this one.
Ingredientes – 10 Doses | Ingredients – 10 Portions
- 100 g açúcar (100g of sugar)
- 1 kg farinha (1Kg of flour)
- 2 colheres de sopa de fermento em pó (2 Tbsp of baking powder)
- 1 colher de chá de sal (1tsp of salt)
- q.b. de canela em pó para polvilhar (powdered cinnamon to taste for sprinkling)
- 10 ovos M (10 medium sized eggs)
- 30 ml aguardente (30 mil firewater)
- 100 ml leite meio-gordo (100ml half fat milk)
- q.b. de azeite para untar a massa (olive oil to grease the dough)
Preparação | Preparation
1 – Pôr a farinha, o sal e o fermento num alguidar grande e misturar bem. (Put the flour, salt and yeast in a large bowl and mix well.)
2 – Adicionar a aguardente e o leite. (Add the firewater and the milk.)
3 – Envolver todos os ingredientes, amassando a mistura com as mãos. (Incorporate all the ingredients, kneading the mixture with your hands.)
4 – Continuar a amassar com cuidado, adicionando os ovos um a um. (Continue kneading carefully, adding the eggs one by one.)
5 – Assim que terminar de envolver todos os ovos na massa, untar as mãos com o azeite e moldar a massa até que deixe de se colar ao alguidar. (Once you’ve wrapped all the eggs in the dough, grease your hands with olive oil and shape the dough until it no longer sticks to the bowl.)
6 – Amassar mais um pouco durante 2 ou 3 minutos. (Knead a little more for 2 or 3 minutes.)
7 – Tapar o alguidar com um pano de linho ou algodão e deixar levedar durante 2 horas. (Cover the bowl with a linen or cotton cloth and leave to rise for 2 hours.)
8 – Assim que terminar de levedar, retirar pequenas bolas de massa e espalmá-las com as mãos. (When the dough has finished rising, take out small balls of dough and roll them out with your hands.)
9 – Levar a fritar em óleo bem quente e escorrer em papel absorvente. (Fry in hot oil and strain on absorbent paper.)
11 – Colocar as filhoses numa travessa, polvilhá-las com açúcar e canela e sirva. (Place the filhoses on a platter, sprinkle with sugar and cinnamon and serve.)
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