Filhó
 | |
| Type | Doughnut |
|---|---|
| Course | Dessert |
| Place of origin | Portugal |
| Main ingredients | Flour, eggs, sugar, cinnamon |
A filhó[a] is a traditional doughnut in Portugal[1] and Northeastern Brazil.
Filhós are usually made by forming balls from a mixture of flour and eggs. When the dough has risen, the balls are deep-fried and sprinkled with a mixture of sugar and cinnamon.[2] This is a traditional Christmas bake in Portugal, although it is now commercialised throughout the year. Although there is not a specific place of origin, this sweet has strong roots in the inland regions of central Northern Portugal.[3]
Etymology
[edit]The Portuguese word filhó originates from the Latin word foliola, the plural form of foliolum, which is in turn a diminutive of folium ('leaf');[4] thus, it is cognate with the English word folio[5] but not the similarly-spelled Portuguese word filho ('son'), which comes from Latin fīlius (also 'son').[6]
See also
[edit]- List of doughnut varieties
- Ganmodoki – Tofu fritter made with vegetables
- Malassada – Portuguese-style fried doughnut, from the Azores
Food portal
Notes
[edit]References
[edit]- ↑ Volker Poelzl (15 October 2009). CultureShock! Portugal: A Survival Guide to Customs and Etiquette. Marshall Cavendish International Asia Pte Ltd. p. 153. ISBN 978-981-4435-62-8.
- ↑ Ana Patuleia Ortins (20 October 2015). Authentic Portuguese Cooking: More Than 185 Classic Mediterranean-Style Recipes of the Azores, Madeira and Continental Portugal. Page Street Publishing. pp. 289–290. ISBN 978-1-62414-195-9.
- ↑ "doces e produtos de pastelaria".
- ↑ "filhó". Dicionário Priberam da Língua Portuguesa. Archived from the original on 28 May 2025. Retrieved 5 August 2025.
- ↑ "FOLIO Definition & Meaning". Merriam-Webster.com. Archived from the original on 16 July 2025. Retrieved 5 August 2025.
- ↑ "filho". Dicionário Priberam da Língua Portuguesa. Archived from the original on 30 June 2025. Retrieved 5 August 2025.
External links
[edit]
Media related to Filhós at Wikimedia Commons
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