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.
Ingredients
Scale
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)
Instructions
- 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.
- Create a dry foundation by whisking together flour, sugar, and salt in a spacious mixing vessel.
- Prepare a separate liquid mixture by combining warm milk, melted butter, eggs, and vanilla extract until thoroughly integrated.
- Incorporate the activated yeast solution into the liquid ingredients, then gradually introduce this wet blend into the flour mixture.
- 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.
- 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.
- Deflate the risen dough by gently pressing it down, then portion the dough into uniform golf ball-sized segments.
- Arrange the dough portions on a lightly floured surface, cover, and permit a secondary rise for 30-45 minutes to enhance texture and volume.
- Heat culinary oil in a deep fryer or large pot to a precise temperature of 350°F (175°C), which ensures optimal frying conditions.
- 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.
- Extract the fried malasadas and place them on a paper towel-lined surface to absorb excess oil.
- While still warm, generously coat the doughnuts in granulated sugar, optionally incorporating ground cinnamon for additional flavor complexity.
- 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