Portuguese Fried Bread

Portuguese Fried Bread

63
Stephen Almas 0

"Goes well with meat and soup dishes."

Ingredients 30 m {{adjustedServings}} servings 118 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Whisk together flour, baking powder, salt, and sugar. Add milk, and mix well. Divide dough into balls. Pat out on a flat, floured surface to 1/2 inch thick.
  2. Fry in 1/2 inch hot oil, browning both sides. Serve warm.
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The crust is crunchy and the center is moist. What’s not to love?

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 63

  1. 74 Ratings

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LOUISE CANADA
4/14/2003

I'll make this again! This has a good taste and fine texture. It's good with butter and honey. Next time I might cut the sugar in half.

I_LOST_MY_PICKLE_ON_THE_SUBWAY
7/13/2003

I was really impressed with this bread. I made the dough balls small, just bigger than a golf ball. Next time, I'll try them bigger. They had a nice flavor, good texture. They were just as wonderful when they were cold, tasted even sweeter! I wasn't in the kitchen very long, I like that! Thank you for sharing this recipe. :)

DENISELAMBERT
4/14/2003

This is a very good recipe. I made it for a potluck a couple of weeks ago and it went over great. I made a double recipe and there was none left. I was making it when my daughter got home from school, I had her try a piece and then had to keep her out of it. I had to promise to make it again for us. I made the mistake of rolling out the dough, it makes them kind of hard and chewwy. We liked ours best when it was soft and chew. Good recipe, you should try it.