Warm & Fluffy Portuguese Doughnuts (Malasadas) Recipe

Crispy golden malasadas dance with sweet memories of portuguese bakeries, tempting taste buds with their irresistible homemade charm.

These delectable doughnuts carry generations of culinary tradition from the sun-soaked islands.

Soft and pillowy, they emerge from hot oil with a delicate dusting of granulated sugar that sparkles like culinary magic.

Each bite promises a rich, tender experience that connects you to authentic portuguese comfort food.

The aroma of fresh malasadas fills the kitchen with warmth and nostalgia.

Crafted with simple ingredients and love, these doughnuts transform an ordinary moment into something extraordinary.

Prepare to savor a slice of portuguese culinary heritage that will transport you straight to the vibrant streets of the Azores.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours 30 minutes

Calories: 307 kcal

Servings: 13

Everything Needed For Portuguese Doughnuts (Malasadas)

• Active Dry Yeast: Crucial starter that kickstarts the dough's rise and adds delightful fermented flavor.
• Warm Water: Gentle liquid medium that awakens and energizes the yeast cells.

• All-Purpose Flour: Soft, smooth foundation that creates tender and fluffy doughnut texture.
• Granulated Sugar: Sweet enhancer that feeds yeast and adds subtle caramel-like undertones.
• Salt: Flavor amplifier that balances sweetness and brings out subtle dough complexity.
• Whole Milk: Creamy liquid that provides rich moisture and helps develop soft, pillowy dough structure.
• Large Eggs: Binding agent that adds richness, structure, and golden color to the dough.
• Unsalted Butter: Luxurious fat that creates tender crumb and contributes deep, smooth flavor.

• Vegetable Oil: Clean, neutral oil perfect for deep-frying and creating crispy, golden exterior.
• Granulated Sugar: Fine crystals for coating fresh doughnuts, adding sweet crunch and classic finish.

Gear You’ll Use For Portuguese Doughnuts (Malasadas)

• Large mixing bowl: Essential for combining ingredients and kneading dough.
• Stand mixer or hand mixer: Helps mix and knead dough smoothly.
• Measuring cups and spoons: Precise measurements for accurate recipe.
• Rolling pin: Helps flatten and shape the dough evenly.
• Deep frying pan or heavy-bottomed pot: Perfect for frying doughnuts to golden perfection.
• Slotted spoon: Safely removes doughnuts from hot oil and drains excess oil.
• Kitchen thermometer: Ensures oil is at the right temperature for frying.
• Cooling rack: Allows doughnuts to cool and prevents soggy bottoms.
• Plate lined with paper towels: Catches excess oil from fried doughnuts.
• Sifter or fine-mesh strainer: Helps dust doughnuts with powdered sugar evenly.

How To Make Portuguese Doughnuts (Malasadas)

• Activate Yeast Mix warm water with yeast in a small bowl and let it sit until it becomes bubbly and alive with potential.
• Create Dough Combine flour, sugar, salt, and eggs in a large mixing bowl, then pour in the frothy yeast mixture.
• Knead and Rest Work the ingredients into a soft, smooth dough by kneading for about 10 minutes. Cover and let the dough relax and rise in a warm spot for roughly an hour.
• Shape the Treats Gently punch down the puffy dough and break off small pieces, rolling them into round balls.
• Fry to Golden Perfection Heat oil in a deep pan until it reaches the right temperature. Carefully drop the dough balls into the hot oil, turning them until they transform into gorgeous golden-brown delights.
• Sugar Coat Finish Roll the freshly fried doughnuts in granulated sugar, letting the sweet crystals cling to the warm surface.
• Serve and Enjoy Plate these warm, crispy Portuguese treats and watch everyone's eyes light up with excitement.

Tips To Try For Portuguese Doughnuts (Malasadas)

• Quick Rise Trick: Ensure your yeast activates perfectly by using water between 100-110°F, which creates the ideal environment for yeast to bloom and develop rich flavor.
• Texture Perfection: Knead dough thoroughly for 8-10 minutes to develop gluten, resulting in lighter, fluffier malasadas with a delicate, tender crumb.
• Gluten-Free Adaptation: Replace wheat flour with a blend of gluten-free all-purpose flour and xanthan gum to maintain the traditional soft texture while making the recipe accessible for those with wheat sensitivities.
• Filling Variations: Experiment with different fillings like passion fruit curd, chocolate cream, guava jam, or dulce de leche to add a personal twist to classic malasadas and explore traditional Portuguese flavor profiles.
• Make-Ahead Magic: Prepare dough the night before and let it slow-rise in the refrigerator, which develops deeper flavor and makes morning preparation more convenient for breakfast or brunch gatherings.

Best Ways To Serve Portuguese Doughnuts (Malasadas)

• Tropical Beach Party Platter: Serve these golden malasadas on a colorful wooden board surrounded by fresh tropical fruits like pineapple, mango, and passion fruit for a vibrant Hawaiian-inspired spread.
• Breakfast Brunch Delight: Dust the warm doughnuts generously with powdered sugar and pair with strong Brazilian coffee or fresh-squeezed orange juice for a classic Portuguese morning treat.
• Sweet Dessert Companion: Create a dipping station with chocolate sauce, caramel, or fruit preserves allowing guests to customize their malasadas with their favorite sweet accompaniments.
• Festive Family Sharing: Pile the doughnuts on a large platter in the center of the table, encouraging everyone to grab and enjoy these warm, sugary treats together in a communal dining experience.

Storage Advice For Portuguese Doughnuts (Malasadas)

• Quick Refrigeration Trick: Store leftover malasadas in an airtight container inside the refrigerator for up to 3 days, ensuring they remain soft and delicious.
• Freezing Strategy: Wrap individual doughnuts in plastic wrap, then place in a freezer bag to maintain freshness for 2-4 weeks. Thaw at room temperature before enjoying.
• Reheating Magic: Warm refrigerated or thawed malasadas in a preheated oven at 300°F for 5-7 minutes to restore their original crispy exterior and tender interior.
• Make-Ahead Hack: Prepare dough the night before and let it slowly rise in the refrigerator overnight, saving time and enhancing flavor development for your Portuguese treats.

Fluffy Portuguese Doughnuts (Malasadas) Recipe

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4.8 from 29 reviews

• Total Time: 2 hours 30 minutes
• Yield: 13 1x

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Description

Delightful Portuguese malasadas dance with golden-fried sweetness, offering a crisp exterior and pillowy center. Powdered sugar coating and rich cultural heritage make these treats irresistible for anyone craving authentic Portuguese comfort.

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Ingredients

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• 4 cups (500 g) all-purpose flour
• 3 large eggs
• ¾ cup (180 ml) whole milk, warmed
• ¼ cup (60 ml) warm water
• ¼ cup (60 g) unsalted butter, melted
• 2 ¼ tsp (1 packet) active dry yeast
• ⅓ cup (70 g) granulated sugar
• ½ tsp salt
• 1 tsp vanilla extract
• 4 cups (950 ml) vegetable oil (for frying)
• 1 cup (200 g) granulated sugar (for coating)
• 1 tsp ground cinnamon (optional)

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Instructions

1. Yeast Activation: Dissolve dry yeast in warm water, allowing the mixture to foam and become effervescent, indicating active fermentation.
2. Dough Preparation: Sift flour, sugar, and salt together in a large mixing bowl, creating a central cavity for incorporating wet ingredients, then add yeast mixture, eggs, and softened butter, blending until a cohesive, elastic dough forms.
3. Kneading and First Rise: Vigorously work the dough on a lightly dusted surface for 8-10 minutes until achieving a smooth, resilient texture that rebounds when gently prodded, then transfer to a greased container, drape with a clean cloth, and let rest in a sheltered, tepid environment for approximately 1 hour or until volume doubles.
4. Shaping and Second Proofing: Deflate the risen dough, partition into uniform segments, and mold each into a rounded shape, allowing them to rest and expand for an additional 30 minutes until noticeably puffy and airy.
5. Frying and Finishing: Heat vegetable oil to 350°F in a deep fryer or heavy pot, maintaining consistent temperature, then gently submerge dough portions, frying until achieving a rich, golden-brown exterior, removing with a perforated utensil and draining excess oil on absorbent paper.
6. Sugaring and Serving: While still warm, thoroughly coat malasadas in granulated sugar, ensuring complete and even coverage, then serve immediately to savor their pillowy, delicate nature—a quintessential Portuguese delicacy.

Notes

• Precise Yeast Activation: Ensure water temperature is between 100-110°F to activate yeast without killing it, creating perfect rising conditions.
• Dough Elasticity Check: Knead until dough becomes smooth and springs back when pressed, indicating proper gluten development for light, airy texture.
• Oil Temperature Control: Maintain consistent 350°F oil temperature to prevent doughnuts from absorbing excess oil or burning, using a deep-fry thermometer for accuracy.
• Sugar Coating Technique: Roll warm malasadas immediately in granulated sugar while they’re still hot, allowing sugar to adhere perfectly and create a delightful crispy exterior.

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

Nutrition

• Serving Size: 13
• Calories: 307
• Sugar: 22 g
• Sodium: 122 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 47 mg