Description
This traditional Malasadas recipe yields soft, fluffy Portuguese-style fried doughnuts coated in sugar. Made with a yeasted dough enriched with milk and eggs, these golden treats are fried until perfectly puffed and golden brown, then rolled in sugar. Perfect for breakfast or a delightful snack, they can be enjoyed plain or served with jams, lemon curd, custard, or dulce de leche.
Ingredients
Scale
Yeast Mixture
- 2¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- ¼ cup lukewarm water (95°-105°F)
Dough
- 4 cups all-purpose flour
- ½ cup sugar
- ½ teaspoon salt
- 1 cup lukewarm milk
- 4 large eggs, beaten
For Frying and Coating
- Oil for frying (vegetable or canola oil recommended)
- 1 cup sugar (for coating)
Instructions
- Activate the yeast: In the bowl of your mixer, combine the active dry yeast, 1 tablespoon of sugar, and ¼ cup of lukewarm water. Mix with a dough hook or paddle attachment. Let rest for 5 minutes until the mixture is frothy on top, indicating the yeast is active. If it doesn’t froth, start over with fresh yeast.
- Mix the dough: Add the all-purpose flour, ½ cup sugar, salt, lukewarm milk, and beaten eggs to the yeast mixture. Mix using the dough hook attachment for 5 to 8 minutes until the dough pulls away cleanly from the sides of the bowl. If the dough is too sticky, add flour by the tablespoon until it is soft and smooth.
- First rise: Place the dough into a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm, draft-free place until doubled in size, approximately 1 to 1½ hours.
- Shape the dough: Punch down the dough to release air. Transfer it to a floured surface and roll it into a 9×12-inch rectangle. Cut the dough into 12 equal pieces and place them on a baking sheet lined with parchment paper.
- Second rise: Cover the dough pieces with a clean towel and let them rise again for about 30 minutes. If you prefer smaller malasadas, cut the pieces in half before this step.
- Fry the malasadas: Heat oil in a large Dutch oven or heavy-duty pot over medium heat until it reaches 350°F. Fry 3 to 4 dough pieces at a time without overcrowding, turning after 1 to 2 minutes per side, until they are puffed and golden brown.
- Drain the fried dough: Transfer the fried malasadas to a plate or bowl lined with paper towels to absorb excess oil.
- Coat with sugar and serve: Roll the warm malasadas in sugar until fully coated. Serve plain or with your favorite jams, lemon curd, custard, or dulce de leche for added flavor.
Notes
- Ensure the water and milk are lukewarm (95°-105°F) to activate the yeast properly without killing it.
- Do not overcrowd the frying pot to maintain oil temperature and avoid soggy malasadas.
- You can use vegetable or canola oil for frying due to their high smoke points.
- Malasadas are best enjoyed fresh on the day they are made for optimal texture and flavor.
- For a lighter coating use powdered sugar or mix cinnamon with granulated sugar for added flavor.
Nutrition
- Serving Size: 1 malasada (about 70g)
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
