Portuguese Christmas Fritters – Filhos De Natal

For the yeast dough, melt the yeast and sugar in milk. Leave to rise in a warm place for about 20 minutes. Then knead with the remaining ingredients to a smooth dough and rise repeatedly until doubled in volume. Knead the dough repeatedly until smooth and roll out on a floured work surface to a thickness of about 5 mm. Cut the dough into strips 7-10 cm long and 1 cm wide and tie loosely into knots.

To fry, heat the frying fat to 180 degrees to 190 degrees and fry the knots in sequence on both sides until golden brown.

Then remove with a skimmer and drain on kitchen roll. Roll in granulated sugar while still warm.

For the white Christmas spice sauce, bring whipping cream, milk and spices to a boil once, let steep at room temperature for at least 6 hours. Remove cinnamon sticks, add sugar and bring to boil repeatedly. Equalize egg yolks with the hot amount and pull off to rose. Strain the finished spice sauce through a fine sieve and cool.

Serve: Dust the Christmas doughnuts with powdered sugar and bring to the table lukewarm with white Christmas spice sauce.

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Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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