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With a large migrant population from the Azores, these Portuguese doughnuts can be found and eaten for breakfast.
Also see Article on Bermudian Cuisine

Yields: 24 doughnuts

6 1/2 cups all-purpose flour
1 envelope yeast
2 tablespoons sugar
1/2 cup warm water -- no higher than 110 degrees
6 eggs
1 cup sugar
1/3 cup milk
3 tablespoons butter
1 1/2 teaspoons salt
3 tablespoons cooking oil
fat -- for frying

In a large bowl, stir together 1/2 cup of the flour, the yeast and the 2 tbsps. sugar. Add warm water; stir till smooth. Cover; let rise in warm place about 1 hour or till tripled in volume. In large mixer bowl beat eggs until fluffy; gradually add the 1 cup sugar, beating about 5 minutes or till thick and lemon colored.

In a small saucepan heat and stir milk till almost boiling; remove from heat. Add butter or margarine and salt, stirring till butter almost melts. Cool to lukewarm (115-120 deg. F). Rub the inside of a large bowl with some of the cooking oil. Pour in egg mixture.

Stir in yeast and milk mixture. Gradually add the remainng flour, stirring to combine. Mix thoroughly with hands. Add remaining oil. Continue kneading the dough in the bowl to work with the oil.

Knead about 5 min. more. Cover with clear plastic wrap, let rise in warm place 2-3 hrs. Punch dough down. For each doughnut, roll about 1/4 cup dough out on lightly floured cloth to 5-6 inch circle.

Fry, a few at a time, in shallow hot fat (375 deg. F) about 1-1/2 min. or till brown, turning once. Drain on paper toweling. Roll in sugar if desired.

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