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.
Ingredients
Scale
- 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)
Instructions
- Yeast Activation: Dissolve dry yeast in warm water, allowing the mixture to foam and become effervescent, indicating active fermentation.
- 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.
- 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.
- 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.
- 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.
- 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