Description
Portuguese malasadas deliver golden-brown bliss with crispy exteriors and pillowy centers. Sugary, light pastries promise delightful moments of pure comfort you’ll savor with each warm, delectable bite.
Ingredients
Scale
Main Ingredients:
- 3 cups (360 grams) all-purpose flour
- 1 cup (240 milliliters) warm whole milk
- 2 large eggs, beaten
Leavening and Sweeteners:
- 1 tablespoon active dry yeast
- 1/4 cup (50 grams) sugar (plus extra for coating)
Additional Ingredients:
- 4 tablespoons (60 milliliters) melted butter
- 1/2 teaspoon salt
- Vegetable oil (for frying)
Instructions
- Pour warm water into a small mixing bowl and sprinkle active dry yeast over the liquid, allowing it to dissolve and become frothy for approximately 5-7 minutes.
- In a separate large mixing bowl, combine flour, sugar, and salt, creating a soft, powdery base for the dough.
- Create a well in the center of the dry ingredients and pour in the activated yeast mixture, beaten eggs, evaporated milk, and melted butter.
- Knead the mixture thoroughly using a wooden spoon or electric mixer until a smooth, elastic dough forms, approximately 5-6 minutes.
- Cover the dough with a clean kitchen towel and let it rest in a warm, draft-free area for 1-1.5 hours, allowing it to rise and double in volume.
- After rising, punch down the dough gently to release trapped air and prepare for shaping.
- Roll out the dough on a lightly floured surface to roughly 1/2-inch thickness, ensuring an even texture.
- Use a round cookie cutter or drinking glass to cut uniform circular shapes from the rolled dough.
- Place the cut dough circles on a parchment-lined baking sheet, leaving sufficient space between each piece.
- Allow the shaped dough to proof for an additional 30-45 minutes, becoming puffy and light.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350-375°F for optimal frying temperature.
- Carefully lower the dough circles into the hot oil, frying until golden brown on both sides, approximately 2-3 minutes per side.
- Remove the fried malasadas using a slotted spoon, draining excess oil on paper towels.
- While still warm, roll the malasadas in granulated sugar, ensuring complete coverage.
- Serve immediately for the most delectable, freshly made Hawaiian treat.
Notes
- Ensure water temperature is warm, not hot, to prevent killing yeast and guarantee proper rising.
- Use fresh, active dry yeast for the best texture and most consistent rise in your malasadas.
- Let dough rest in a draft-free, warm spot to help it develop soft, pillowy texture that’s signature to authentic Portuguese donuts.
- Consider using a proofing box or slightly warmed oven to create ideal rising conditions for your dough.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Portuguese
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg