Malasadas Portuguese Doughnuts Recipes

Steps:

• Combine 1 egg, 3/4 cup sugar, butter and salt in bowl of heavy-duty mixer fitted with dough hook attachment; beat until blended. Add 5 cups flour and yeast; beat 1 minute. Add 1 cup hot water, milk and vanilla and beat until well blended. Beat in remaining 2 eggs, then 1/2 cup flour. Beat until dough is smooth, soft and slightly sticky but begins to come away from sides of bowl, adding more flour by tablespoonfuls if very sticky, about 10 minutes. Scrape down dough from sides of bowl. Cover bowl with plastic wrap and towel. Let dough rise in warm draft-free area until almost doubled in volume, about 2 hours. Punch down dough. Cut into 2 equal pieces. Roll out 1 piece on lightly floured surface to 12x16-inch rectangle. Cut lengthwise into 3 strips and crosswise into 4 strips, making twelve 4-inch squares. Repeat with remaining dough. Pour enough oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 350°F. Fry 2 or 3 malasadas until puffed and golden brown, turning once, about 3 minutes. Using slotted spoon, transfer malasadas to paper towels and drain. Repeat frying with remaining dough squares, heating oil to 350°F for each batch. Generously sprinkle warm malasadas with additional sugar. Serve warm or at room temperature.

Steps:

• 1. Dissolve yeast, sugar and warm water. Set aside. Beat the eggs. Set aside
• 2. In a large mixing bowl, add the flour and salt. Make a well in the middle of the flour, pour in the yeast mixture, eggs, sugar, butter and 1 cup of water and evaporated milk.
• 3. Beat in a circular motion until the dough is soft.
• 4. Cover and let rise until doubled in size. Turn the dough over but do not punch down.
• 5. Cover and let rise again.
• 6. Heat the oil to 375 degrees. Moisten fingertips with softened butter and pinch off little golf ball size dough and drop into the heated oil.
• 7. Deep fry them till golden brown and be sure that you turn them over and do the same.
• 8. Drain on paper towels and shake them in a brown paper bag full of sugar.
• 9. Best served when hot.
• 10. NOTE: IF THE MALASADAS IS DOUGHY INSIDE, TURN DOWN THE HEAT FOR THE OIL.

Steps:

• 1. Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve.
• 2. In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled.
• 3. Once the dough has doubled, punch down and knead a bit - a lot if you want. The dough will be sticky at first. But after kneading, the dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. When the dough has doubled, it is ready to use.
• 4. Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C).
• 5. Gather a small ball of dough, and on a floured surface, roll in to about the size of a golf ball. Place portioned dough onto wax paper and allow to rest/rise for about 30 minutes. Then, stretch the dough out a little bit while turning around until you have a disc about 4 inches wide.
• 6. Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm.

Steps:

• Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
• In small bowl, beat eggs until thick.
• Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
• Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.

Steps:

• 1. In a small saucepan, heat the milk, butter, and sugar over low heat until the butter melts. Remove from heat and let stand until tepid. 2. In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved. 3. Lightly butter a medium bowl. In a food processor, pulse the flour and salt to combine. With the machine running, add the yeast mixture, then the milk mixture and eggs. Process until the mixture forms a soft dough. To make the dough by hand, mix the flour and salt in a large bowl. Stir in the yeast mixture, milk mixture, and eggs to make a soft dough. 4. Transfer to a lightly floured work surface and knead just until smooth, 3 to 5 minutes. Do not overknead the dough. Transfer the dough to the bowl and turn to coat the dough with butter. Cover the bowl tightly with plastic wrap. Let stand in a warm place until almost doubled (if you insert a finger 1/2 inch into the dough, it will leave an impression), about 1 1/2 hours. 5. Punch down the dough, turn it again to coat lightly with butter, and cover. Let rise again until almost doubled, about 45 minutes. 6. Line a large baking sheet with waxed paper. Divide the dough into 16 pieces and roll each into a ball. Place a ball on an unfloured work surface. Roll the dough underneath your hands, moving your hands apart in a horizontal movement while rolling, until the dough is rolled and stretched into a 6-inch rope about 1/2 inch wide. Place on the waxed paper and cover loosely with plastic wrap. Repeat with the remaining dough. 7. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the doughnuts, turning once, until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack to drain. 8. In a large paper bag, mix the sugar and cinnamon. Add a few doughnuts at a time to the bag, close the bag, and shake it to coat the doughnuts. Serve warm or at room temperature.

Steps:

• Combine 1 egg, 3/4 cup sugar, butter and salt in bowl of heavy-duty mixer fitted with dough hook attachment; beat until blended. Add 5 cups flour and yeast; beat 1 minute. Add 1 cup hot water, milk and vanilla and beat until well blended. Beat in remaining 2 eggs, then 1/2 cup flour. Beat until dough is smooth, soft and slightly sticky but begins to come away from sides of bowl, adding more flour by tablespoonfuls if very sticky, about 10 minutes. Scrape down dough from sides of bowl. Cover bowl with plastic wrap and towel. Let dough rise in warm draft-free area until almost doubled in volume, about 2 hours.
• Punch down dough. Cut into 2 equal pieces. Roll out 1 piece on lightly floured surface to 12x16-inch rectangle. Cut lengthwise into 3 strips and crosswise into 4 strips, making twelve 4-inch squares. Repeat with remaining dough.
• Pour enough oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 350°F. Fry 2 or 3 malasadas until puffed and golden brown, turning once, about 3 minutes. Using slotted spoon, transfer malasadas to paper towels and drain. Repeat frying with remaining dough squares, heating oil to 350°F for each batch.
• Generously sprinkle warm malasadas with additional sugar. Serve warm or at room temperature.