Fluffiest Portuguese Doughnuts (Malasadas) Recipe Ever

Sweet dreams come alive with these authentic portuguese doughnuts that burst with cloud-like softness and golden crispiness.

Grandmothers across Portugal have perfected this delectable treat for generations.

Pillowy rounds of fried dough melt in your mouth with delightful sugary warmth.

Each bite carries rich cultural memories from the stunning islands of the Azores.

Sugar-dusted and impossibly light, these malasadas promise pure comfort in every single morsel.

Warm dough and powdered sugar create an irresistible combination that beckons you closer.

Don’t resist the temptation—these portuguese doughnuts are waiting to sweep you into a world of delicious tradition.

What Goes Into Making These Portuguese Treats

• Flour: Essential foundation for the dough, providing structure and texture to the malasadas.
• Sugar: Adds sweetness and helps with yeast activation and browning.
• Salt: Enhances overall flavor and balances the sweetness.

• Warm Water, Yeast: Activates fermentation, creates light and airy texture in the dough.
• Warm Milk: Contributes to soft, tender dough with rich flavor.
• Eggs: Provide richness, help bind ingredients, and create a tender crumb.
• Vanilla: Adds subtle, warm flavor complexity to the doughnuts.
• Melted Butter: Brings richness, moisture, and a smooth texture to the dough.

• Vegetable Oil: Essential for deep-frying, creates crispy exterior of malasadas.
• Granulated Sugar: Perfect for coating warm doughnuts, adds extra sweetness and texture.
• Ground Cinnamon (Optional): Provides warm, aromatic flavor to the sugar coating.

How to Fry Malasadas That Stay Fluffy

Step 1: Wake Up the Yeast

Mix warm water and yeast in a small bowl. Let the mixture sit and become frothy for 5-10 minutes.

Step 2: Create Dry Ingredient Blend

• Flour
• Sugar
• Salt

Step 3: Combine Wet Ingredients

• Warm milk
• Melted butter
• Eggs
• Vanilla extract

Step 4: Merge Wet and Dry Mixtures

Add the yeast mixture to wet ingredients, then gradually incorporate into flour mixture. Knead the dough for 8-10 minutes until smooth and elastic. Use a stand mixer with a dough hook if available.

Step 5: First Dough Rise

Place dough in a greased bowl, cover with a kitchen towel. Let it rise for 1½ to 2 hours until doubled in size.

Step 6: Shape the Doughnuts

Punch down the dough and divide into golf ball-sized pieces. Arrange on a lightly floured surface and cover. Allow to rise again for 30-45 minutes.

Step 7: Heat the Oil

Warm oil in a deep fryer or large pot to 350°F (175°C).

Step 8: Fry the Malasadas

Fry doughnuts in batches for 1-2 minutes per side until golden brown.

Step 9: Drain and Coat

Remove doughnuts and drain on a paper towel-lined plate. Roll warm malasadas in sugar (optionally mixed with cinnamon).

Step 10: Serve and Enjoy

Serve immediately. For extra delight, consider filling with custard or jam.

Tips for the Best Rise and Golden Finish

• Prevent Dough Sticking: Lightly grease your hands and work surface with oil to easily handle the sticky dough without adding extra flour.
• Master Yeast Activation: Ensure water is warm (not hot) to activate yeast correctly without killing it, aiming for 110-115°F for perfect rising.
• Oil Temperature Control: Use a candy thermometer to maintain consistent 350°F oil temperature, preventing greasy or undercooked doughnuts.
• Rise Time Perfection: Place dough in a warm, draft-free area like a turned-off oven with the light on to help it rise evenly and quickly.
• Customize Your Coating: Experiment with different sugars like raw turbinado or flavored powdered sugar for unique and delicious malasadas variations.

Keep Malasadas Fresh and Delicious Longer

• Store leftover malasadas in an airtight container for up to 2 days, placing wax paper between layers to prevent sticking.
• Wrap individual doughnuts tightly in plastic wrap, then place in a freezer bag for maximum 1 month. Seal completely to prevent freezer burn.
• Warm chilled malasadas at 300°F for 5-7 minutes to restore crispy exterior and soft interior. Avoid overheating to maintain texture.
• Briefly zap cold doughnuts for 10-15 seconds to warm through, but be cautious as they can quickly become tough and chewy.

Toppings and Pairings for Sweet Doughnuts

• Complement the sugary, rich malasadas with a smooth Portuguese port wine that echoes the dessert's sweet profile and cultural origins.
• Match the fried doughnuts with a strong, robust espresso that cuts through the pastry's sweetness and provides a bold caffeine contrast.
• Serve alongside a tangy berry or passion fruit compote that offers a bright, acidic balance to the dense, sugary doughnuts.
• Combine the malasadas with a luxurious, thick hot chocolate that mirrors the pastry's warm, comforting texture and adds depth to the overall dessert experience.

Malasada Twists Worth Trying

• Gluten-Free Malasadas: Replace wheat flour with a gluten-free blend of rice flour, potato starch, and xanthan gum to accommodate celiac or gluten-sensitive individuals.
• Vegan Portuguese Doughnuts: Substitute eggs with mashed banana or applesauce, use plant-based milk, and replace butter with coconut oil for a dairy-free version.
• Low-Sugar Option: Use a sugar alternative like stevia or monk fruit sweetener, and dust with powdered erythritol instead of traditional sugar coating.
• Baked Malasadas: Skip deep-frying and bake the dough at 375F for 12-15 minutes on a parchment-lined baking sheet for a lighter, less oily version.

Portuguese Doughnut FAQs Answered

• What are malasadas originally from?

Malasadas are a traditional Portuguese pastry that originated in the Azores, a group of islands belonging to Portugal, and were later popularized in Hawaii by Portuguese immigrants.

• Do I need any special equipment to make malasadas?

You’ll need a deep fryer or a large, heavy-bottomed pot for frying, a thermometer to monitor oil temperature, and basic mixing bowls and utensils.

• Why do I need to let the dough rise twice?

The two-stage rising process helps develop the dough’s flavor, texture, and makes the malasadas lighter and fluffier when fried.

• Can I make malasadas without a stand mixer?

Yes, you can knead the dough by hand on a clean surface. It will take about 10-12 minutes of consistent kneading to achieve the right smooth, elastic texture.

Malasadas with Soft Centers and Sugary Shells

• Mastering these Portuguese doughnuts offers a delightful culinary adventure for home bakers.
• The recipe requires basic ingredients and straightforward steps, making it accessible for novice and experienced cooks alike.
• Malasadas bring joy to kitchen gatherings, creating memorable moments while everyone helps roll and dust the doughnuts with sweet sugar.
• Celebrate Portuguese heritage through a traditional dessert that connects generations and introduces delicious international cuisine to your family's recipe collection.

Portuguese Doughnuts (Malasadas) Recipe

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4.7 from 30 reviews

• Total Time: 30 minutes
• Yield: 12 1x

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Description

Warm Portuguese doughnuts delight senses with crispy exteriors and pillowy centers, promising sweet comfort. Golden malasadas bring sugary memories of festive Azores traditions straight to your plate.

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Ingredients

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Main Ingredients:

• 3 large eggs
• 4 cups all-purpose flour
• ¾ cup whole milk, warmed
• 2 ¼ teaspoons (1 packet) active dry yeast

Liquid and Fat Ingredients:

• ¼ cup warm water (110°F / 43°C)
• ¼ cup unsalted butter, melted
• 4 cups vegetable oil (for frying)
• 1 teaspoon vanilla extract

Seasoning and Coating Ingredients:

• ⅓ cup granulated sugar
• ½ teaspoon salt
• 1 cup granulated sugar (for coating)
• 1 teaspoon ground cinnamon (optional)

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Instructions

1. Activate the yeast by combining it with warm water, allowing the mixture to develop a frothy texture and become bubbly, which typically takes 5-10 minutes.
2. Create a dry foundation by whisking together flour, sugar, and salt in a spacious mixing vessel.
3. Prepare a separate liquid mixture by combining warm milk, melted butter, eggs, and vanilla extract until thoroughly integrated.
4. Incorporate the activated yeast solution into the liquid ingredients, then gradually introduce this wet blend into the flour mixture.
5. Develop the dough’s structure through vigorous kneading, either manually or using a stand mixer with a dough hook, continuing until the texture becomes smooth and elastic, approximately 8-10 minutes.
6. Transfer the dough to a lightly greased bowl, drape with a clean kitchen towel, and allow it to undergo primary fermentation in a warm environment until its volume doubles, which typically requires 1.5 to 2 hours.
7. Deflate the risen dough by gently pressing it down, then portion the dough into uniform golf ball-sized segments.
8. Arrange the dough portions on a lightly floured surface, cover, and permit a secondary rise for 30-45 minutes to enhance texture and volume.
9. Heat culinary oil in a deep fryer or large pot to a precise temperature of 350°F (175°C), which ensures optimal frying conditions.
10. Carefully lower the dough portions into the hot oil, frying in small batches for 1-2 minutes per side until they achieve a golden-brown exterior.
11. Extract the fried malasadas and place them on a paper towel-lined surface to absorb excess oil.
12. While still warm, generously coat the doughnuts in granulated sugar, optionally incorporating ground cinnamon for additional flavor complexity.
13. Serve immediately for the most delightful experience, or consider filling with luxurious custard or fruity jam for an elevated treat.

Notes

• Choose instant yeast for quick and reliable rising, ensuring soft and fluffy malasadas every time.
• Keep the dough warm during rising by placing it in a draft-free area like a turned-off oven with the light on.
• Test oil temperature with a small piece of dough – it should sizzle and float immediately when ready for frying.
• Customize by experimenting with different sugar coatings like powdered sugar, flavored sugars, or even chocolate drizzle for variety.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: Portuguese

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 20 g
• Sodium: 100 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 70 mg