📝 About This Recipe
Hailing from the sun-drenched plains of Ribatejo, Coscorões are a quintessential Portuguese holiday treasure, beloved for their bubbly, golden texture and citrus-infused aroma. These rectangular delights are deep-fried until they achieve a perfect shatter-crisp snap, then generously dusted with a snow-like coating of cinnamon and sugar. More than just a pastry, they represent the warmth of family gatherings and the timeless tradition of 'Consoada' sweets that grace every Portuguese table during the festive season.
🥗 Ingredients
The Dough Base
- 500 grams All-purpose flour (sifted, plus extra for dusting)
- 50 grams Unsalted butter (melted and slightly cooled)
- 2 pieces Large eggs (at room temperature)
- 1/4 cup Warm water (only if needed to adjust consistency)
- 1 pinch Sea salt (fine grain)
Aromatics and Spirits
- 1/2 cup Orange juice (freshly squeezed)
- 1 tablespoon Orange zest (finely grated)
- 2 tablespoons Aguardente (or Brandy) (essential for the bubbly texture)
- 1 tablespoon Olive oil (mild flavor)
Frying and Finishing
- 1 liter Vegetable oil (for deep frying)
- 1 cup Granulated sugar (for coating)
- 2 tablespoons Ground cinnamon (high quality)
- 2 tablespoons Honey (optional, for drizzling)
👨🍳 Instructions
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1
In a large mixing bowl, create a mound with the sifted flour and make a well in the center. Add the pinch of salt around the outer edge of the flour.
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2
Pour the melted butter, eggs, orange juice, orange zest, olive oil, and Aguardente into the well.
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3
Using a fork, slowly incorporate the flour into the liquid center, whisking gently at first and then drawing in more flour until a shaggy dough forms.
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4
Turn the dough onto a lightly floured surface and knead vigorously for about 10-15 minutes. The dough should become smooth, elastic, and no longer stick to your hands. If it feels too dry, add a teaspoon of warm water at a time.
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5
Form the dough into a ball, place it in a clean bowl, and cover with a damp cloth or plastic wrap. Let it rest in a warm, draft-free spot for at least 1 hour to allow the gluten to relax.
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6
After resting, divide the dough into 4 manageable portions. On a floured surface, roll out one portion at a time as thinly as possible—ideally until it is nearly translucent (about 1-2mm thick).
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7
Using a fluted pastry wheel (carretilha), cut the dough into rectangles roughly 3 inches by 5 inches. Cut two parallel slits lengthwise in the center of each rectangle, but do not cut all the way to the edges.
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8
Heat the vegetable oil in a deep frying pan or dutch oven to 350°F (175°C). Use a thermometer to ensure the temperature remains consistent.
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9
Carefully pick up a piece of dough, slightly stretching it or pulling the center slits to create a 'window' effect, and slide it into the hot oil.
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10
Fry for 1-2 minutes per side, using a slotted spoon to flip them once they turn golden brown. They should puff up with beautiful air bubbles almost instantly.
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11
Remove the coscorões from the oil and drain them briefly on a wire rack lined with paper towels to remove excess grease.
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12
While still warm, dredge each pastry through a mixture of granulated sugar and ground cinnamon until evenly coated.
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13
Repeat the process with the remaining dough, ensuring you don't overcrowd the frying pan.
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14
Allow to cool slightly before serving. For a truly traditional touch, drizzle a tiny bit of warm honey over the top just before presenting.
💡 Chef's Tips
The Aguardente (or brandy) is the secret ingredient; the alcohol evaporates instantly in the oil, creating the signature bubbles and crispness. Thinness is key—if the dough is too thick, the pastries will be chewy rather than crunchy. Always fry in small batches to prevent the oil temperature from dropping, which results in greasy pastries. If you don't have a pastry wheel, a pizza cutter or sharp knife works, though you'll lose the traditional decorative zig-zag edge. Store leftovers in an airtight container at room temperature; they stay crisp for up to 3 days.
🍽️ Serving Suggestions
Serve alongside a glass of chilled Port wine or a warm cup of Ginginha (Portuguese cherry liqueur). Pair with a platter of other Christmas 'fritos' like Arroz Doce (rice pudding) or Sonhos. Excellent when accompanied by a strong, dark espresso to balance the sweetness. Arrange on a large platter lined with festive lace doilies for a beautiful holiday centerpiece. Offer a side of warm orange-honey syrup for those who prefer an extra-sticky treat.