Malasadas

Name: Malasadas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: Hawaii Local
Ingredients: 4 cups All-purpose flour; 0.33 cup Sugar; 2.25 tsp Active dry yeast; 1 tsp Salt; 4 Egg; 0.5 cup Evaporated milk; 0.25 cup Water; 0.25 cup Butter; 6 cups Vegetable oil

Pillowy, egg-rich Portuguese doughnuts deep-fried until golden and rolled while hot in granulated sugar.

🇺🇸United States· Hawaii

Prep: 30 min
Cook: 20 min
Total: 50 min
Servings: 12
Difficulty: Medium
Calories: 210 kcal

Equipment

•Deep fryer or heavy pot
•Stand mixer with dough hook (optional)
•Slotted spoon

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 10
carbs: 26
protein: 4
calories: 210

Instructions

1
Mix the yeast, warm water, and a pinch of sugar in a small bowl. Let it sit for about 5 minutes until foamy.
2
Combine the flour, remaining sugar, and salt in a stand mixer or large bowl.
3
Add the eggs, evaporated milk, melted butter, and yeast mixture. Mix until a smooth, sticky dough forms.
4
Knead by machine or hand for about 8 minutes until stretchy. Cover and let rise in a warm place until doubled, about 1.5 hours.
5
Heat oil in a deep pot to 350°F (175°C).
6
Scoop tablespoon-sized portions of dough with an oiled spoon. Carefully drop them into the hot oil.
7
Fry for 2-3 minutes, turning occasionally. Cook until deep golden brown and cooked through.
8
Take them out with a slotted spoon. Immediately roll each hot malasada in granulated sugar.

Chef's tips

Let the dough rise until it is truly doubled in size. This ensures light and airy malasadas instead of dense ones.

Storage

Best eaten the day they're made; store leftovers in an airtight container at room temperature for 1 day.

Reheating

Warm briefly in a 300°F oven for a few minutes to restore some crispness; microwaving makes them chewy.

Common mistakes to avoid

•Frying at too high a heat, which browns the outside before the inside cooks through.
•Not letting the dough rise fully, resulting in dense, heavy malasadas.
•Waiting until they cool to roll in sugar, because the sugar will not stick.