📝 About This Recipe
Filhós are a quintessential Portuguese treasure, traditionally prepared during Christmas and festive village fairs to bring warmth to the winter air. These rustic, hand-stretched discs of yeasted dough are infused with the bright zest of citrus and a bold splash of aguardente, resulting in a light, airy interior and a perfectly crisp exterior. Dusted generously with cinnamon sugar, they offer a nostalgic taste of Portuguese heritage that is as comforting as it is delicious.
🥗 Ingredients
The Yeast Bloom
- 11 grams Active dry yeast (or one standard packet)
- 1/4 cup Warm water (between 100°F and 110°F)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough Base
- 500 grams All-purpose flour (plus extra for dusting)
- 3 large Eggs (at room temperature)
- 1/2 cup Orange juice (freshly squeezed)
- 2 tablespoons Aguardente or Brandy (helps prevent oil absorption)
- 50 grams Unsalted butter (melted and cooled)
- 2 tablespoons Olive oil (mild flavor)
- 1 tablespoon Orange zest (finely grated)
- 1 tablespoon Lemon zest (finely grated)
- 1/2 teaspoon Salt (fine sea salt)
Frying and Finishing
- 1 liter Vegetable oil (for deep frying)
- 1 cup Granulated sugar (for coating)
- 2 tablespoons Ground cinnamon (mixed with the sugar)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, 1 teaspoon of sugar, and the yeast. Stir gently and let it sit for 10 minutes until it becomes frothy and active.
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2
Sift the flour into a large mixing bowl or the bowl of a stand mixer. Create a well in the center.
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3
In a separate medium bowl, whisk together the eggs, orange juice, aguardente, melted butter, olive oil, orange zest, lemon zest, and salt until well combined.
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4
Pour the yeast mixture and the liquid egg mixture into the flour well. Begin incorporating the flour from the edges into the center using a wooden spoon or a dough hook.
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5
Knead the dough for about 10-12 minutes by hand on a floured surface, or 7-8 minutes in a stand mixer. The dough should be soft, elastic, and slightly tacky but not sticking to your fingers.
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6
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and leave it in a warm, draft-free spot to rise until doubled in size (approximately 1.5 to 2 hours).
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7
Once the dough has risen, punch it down gently to release the air. Divide the dough into small balls, roughly the size of a large walnut.
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8
On a lightly oiled surface, use your hands to stretch each ball into a thin, irregular circle or oval. Traditional Filhós are rustic and thin enough to be translucent in the center.
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9
Heat the vegetable oil in a deep, wide pan to 350°F (175°C). Ensure there is enough oil for the dough to float freely.
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10
Carefully drop 2 or 3 pieces of dough into the hot oil. They will puff up and bubble immediately.
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11
Fry for about 1-2 minutes per side, turning once with a slotted spoon, until they reach a beautiful golden-brown hue.
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12
Remove the Filhós and drain briefly on a wire rack or paper towels to remove excess oil.
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13
While still hot, toss the fried dough in the cinnamon-sugar mixture until evenly coated on both sides.
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14
Repeat the process with the remaining dough, ensuring the oil returns to temperature between batches.
💡 Chef's Tips
Always use room temperature eggs and warm (not hot) liquids to ensure the yeast thrives and the dough rises properly. The addition of aguardente (or brandy) is a secret trick that prevents the dough from absorbing too much oil, keeping them light. When stretching the dough, keep your hands lightly oiled; this prevents sticking and allows you to get that signature thin, crispy texture. Don't overcrowd the frying pan, as this drops the oil temperature and results in greasy, heavy Filhós. If you don't have a thermometer, test the oil with a small piece of dough; it should sizzle and rise to the surface instantly.
🍽️ Serving Suggestions
Serve warm with a small glass of Port wine or Ginjinha (cherry liqueur) for a truly authentic Portuguese experience. Pair with a cup of strong 'Bica' (Portuguese espresso) to balance the sweetness of the cinnamon sugar. Drizzle with a bit of warm honey or 'calda de açúcar' if you prefer a stickier, more decadent version. These are best enjoyed the same day they are made, while the exterior is at its crispiest. Arrange them on a large platter lined with a lace doily for a beautiful festive presentation.