Coscorões (Portuguese Fried Dough with Sugar and Cinnamon)

Coscorões (Portuguese Fried Dough with Sugar and Cinnamon)

Because Portuguese food has (and continues to be) so much a part of my life, I can’t help but share with you another food memory of mine.  Today, I’m sharing with you a recipe for Portuguese Fried Dough with Sugar and Cinnamon, also known at our house as Coscorões.

My grandmother would make Coscorões for us growing up. We always looked forward to eating these yummy treats. They are like sugary, cinnamon-y, crispy chips! The recipe for these is simple and my step-by-step directions are super easy to follow.

Coscorões (Portuguese Fried Dough with Sugar and Cinnamon)

This recipe makes around 24 Coscorões which are about 2.5×4 in size and 3mm thick.  The recipe will make more or fewer depending on the size coscorões you make.

The easiest way to make the dough for these, I find, is in a stand mixer.  This is the way I have done it here.  So, in your stand mixer, or large bowl if you choose to do it that way, mix together your flour, sugar and salt.  To this, you want to gradually add your butter and beat until small lumps begin to form.  Then, add your egg, milk and lemon zest, mixing well as you go.




Coscorões (Portuguese Fried Dough with Sugar and Cinnamon)

Next, you want to slowly add your water to this until your dough becomes stiff and forms into a ball.  You may not use all your water, or you may require a bit more water, depending on when your stiff dough begins to form.

At this point, if you are using a stand mixer, switch to your dough hook and knead for about 8 minutes (of course, you may also knead by hand).




When ready, place your dough onto a floured surface and cut it into three equal sections.  Roll each section into a rectangle that is about 16×4-inch and about 3mm thick.  Cut this rectangle into four equal vertical sections.  Then cut each of these in half.  Roll these out to ensure they are about the same size and thickness.  You will be left with 8 coscorões.  Cut two lengthwise slits into each.

Coscorões (Portuguese Fried Dough with Sugar and Cinnamon)

Do not worry if they do not look perfectly identical.  Delicious homemade food does not have to!

In a large skillet, heat about 2 inches of oil over medium-high heat.  Cook your coscorões for about 1 to 2 minutes per side, or until golden.  Be sure to cook only a few (4-6) coscorões at a time, not to overcrowd the skillet.  Once fried, place on paper towel to absorb excess oil.




For your sugary topping, mix together sugar and cinnamon.  Feel free to reduce the amount of cinnamon to best suit your taste.  And, when your coscorões are still warm, sprinkle them with sugar/cinnamon mixture.  These are best served warm.  YUM!

Coscorões (Portuguese Fried Dough with Sugar and Cinnamon)
Author: 
Recipe type: Dessert
Cuisine: Portuguese
Serves: Makes around 24 Coscorões which are about 2.5x4 in size and 3mm thick (will make more or fewer depending on the size coscorões you make)
 
Ingredients
  • For the Dough:
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 1 egg
  • 1 tablespoon cold unsalted butter, cut into pieces
  • 1 teaspoon lemon zest
  • ¼ cup milk
  • ¼ cup cold water
  • Canola oil for frying (or oil of your choice)
  • For the topping:
  • ¼ cup granulated sugar
  • 2 teaspoons ground cinnamon
Instructions
  1. In a stand mixer, or large bowl, blend flour, 1 tablespoon of sugar and salt together. Gradually add butter and beat until small lumps begin to form. Add egg, milk and lemon zest, mixing well as you go. Slowly add water until dough becomes stiff and forms into a ball. (You may not use all water, or you may require a bit more water, depending on whether stiff dough forms.) If using a stand mixer, switch to dough hook and knead for about 8 minutes (you may also knead by hand)
  2. For the topping, mix together sugar and cinnamon. (Feel free to reduce the amount of cinnamon to best suit your taste)
  3. Place dough onto floured surface and cut into three equal sections. Roll each section into a rectangle that is about 16x4-inch and about 3mm thick. Cut this rectangle into four equal vertical sections. Then cut each of these in half. Roll these out to ensure they are about the same size and thickness. You are left with 8 coscorões. Cut two lengthwise slits into each.
  4. In a large skillet, heat about 2 inches of oil over medium-high heat. Cook coscorões for about 1 to 2 minutes per side, or until golden. Be sure to cook only a few (4-6) coscorões at a time, not to overcrowd the skillet. Once fried, place on paper towel to absorb excess oil.
  5. When coscorões are still warm, sprinkle them with sugar/cinnamon mixture.
  6. These are best served warm.
Notes
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