Filhoses (Portuguese Fried Christmas Pastries)
Why this recipe works
- Classic festive method: A yeasted dough gives the pastries their characteristic puff and tender interior before they are fried and sugared.
- Citrus-lifted sweetness: Orange zest cuts through the richness of the fried dough and works naturally with the cinnamon sugar coating.
- Crisp outside, soft centre: Frying at 175°C (350°F) helps the discs puff quickly while keeping the inside light rather than dense.
Get the most out of this recipe
Timing notes
- Let the dough rise fully: The dough should double in size before shaping; a cooler kitchen may need longer than the stated rise time.
- Serve while warm: Filhoses are at their best soon after frying, when the coating clings well and the edges are still crisp.
Texture tips
- Keep the dough soft: A slightly sticky, supple dough produces a lighter pastry than a stiff dough with too much added flour.
- Watch the colour closely: Aim for deep golden rather than dark brown; over-frying can make the crust tough before the centre stays tender.
Common mistakes
- Oil temperature matters: If the oil is too cool, the pastries absorb more oil; if too hot, they brown before cooking through. Keep it close to 175°C (350°F).
- Fry in batches: Adding too many pieces at once drops the oil temperature and can stop the pastries puffing properly.
Authenticity notes
- A Christmas pastry: Filhoses are closely associated with Portuguese Christmas tables, especially when served warm with cinnamon sugar.
- Citrus variations: Orange zest is a common aromatic, though lemon zest is also used for a brighter, sharper fragrance.
Equipment you'll need
Ingredients
Dough
To finish
Instructions
- Put the milk in a mixing bowl and whisk in the instant yeast and 40 g caster sugar. Whisk in the eggs, then the melted butter, orange zest and salt.
- Add the flour and mix to a soft, slightly sticky dough. Knead for 8 to 10 minutes until smooth and elastic; it should pull away from the bowl but still feel supple.
- Cover the bowl and leave the dough to rise in a warm place until doubled in size. This usually takes 60 to 75 minutes depending on room temperature.
- Meanwhile, mix the 120 g caster sugar with the cinnamon in a wide bowl for coating. Set a cooling rack over a tray for draining, and keep the icing sugar ready for dusting if using.
- Heat the sunflower oil in a large pot to 175°C (350°F). Turn the dough out, knock it back gently, then divide into 12 pieces and shape each into a rough disc about 1 cm thick.
- Fry in batches for 2 to 3 minutes per side until puffed and deep golden, keeping the oil close to 175°C (350°F). Lift out with tongs and drain briefly on the rack.
- While still warm, roll each pastry in the cinnamon sugar to coat well. Serve straight away, dusted lightly with icing sugar if you like.
Recipe notes
Tips
- Keep the dough slightly soft; if it feels very stiff, the pastries will be less light once fried.
- Fry a small test piece first to check the oil temperature: it should bubble steadily and turn golden in about 2 to 3 minutes per side.
- If serving vulnerable groups, use eggs with a recognised food safety standard and ensure the pastries are fried until fully puffed and cooked through.
Substitutions
- Replace Dried orange zest with Lemon zest for a brighter citrus note.
- Replace Whole milk with Lactose-free milk for a similar richness.
- Replace Caster sugar (for coating) with Icing sugar for a softer, more powdery finish.
Storage
- Refrigerate up to 1 days
- Best eaten warm on the day they are made. If needed, store in an airtight container and refresh in a 180°C (355°F) oven for 5 to 7 minutes, then re-coat lightly in the cinnamon sugar.
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Recipe overview
- Servings: 12 pieces
- Yield: filhoses
- Total time: 2h 5min (35min active)
- Difficulty: Medium
- Cuisine: Portuguese
-
Allergens:
Eggs Gluten Milk Wheat
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