Azoresgal~Life on an Island

Coscorões, fried crispy-sweet rounds of dough, that are sprinkled with sugar and cinnamon are an Azorean dessert traditionally served at Carnaval time. Today being shrove Tuesday, I decided to make mine, one last sweet treat before Ash Wednesday and the start of Lent.  But feel free to make them all year round, they are a wonderful little dessert. 2 cups flour ¼ teaspoon salt 2 teaspoons sugar 1 tablespoon lard/shortening 1 egg 1/4 cup water 1/4 cup milk Vegetable oil for deep frying Combine dry ingredients.  Using fingertips, cut-in the lard until the flour is crumbly.  Mix-in the egg, water and milk.Mixing till combined, dough will be sticky. Lightly flour counter, and  knead until you have a smooth ball of dough. Allow the dough to rest for a minimum of 40 minutes. After resting time, divide the dough into about 22 parts. With a rolling pin and on a flat surface dusted with flour, roll out very thin 8 inch circles. I like to roll them ...

 Filhós are a traditional Azorean/Portuguese dessert, a yeast dough that is deep fried and coated with sugar....sooo delicious! They are crunchy and sweet on the outside, and soft and warm in the inside. It is like biting into a sugary cloud! There are many versions and  recipes for Filhós, even the name changes, on the island of S.Miguel they are called Malasadas! A few years ago, I asked my Tia (aunt) Eva if she would share her recipe with me. She did, and they are perfect, I make them every year for Carnaval/Mardi Gras, it is one of my favorite family recipes. 1 kilo all purpose flour 4 tablespoons sugar salt to taste ( 1/2teaspoon) 1 packet of instant yeast (11g) 2 tablespoon melted butter 6 eggs, beaten 2 cups very warm milk oil for frying small dish with oil for stretching dough sugar for coating -In a large bowl, mix everything together, YES, mix everything together, use a wooden spoon, or your hands (use a stand mixer if you wish)...