MALASADAS (PORTUGUESE DONUTS)
One wonderful memory I have of growing up, is Sunday morning brunch with my family each and every weekend. And there would be fresh, warm malasadas straight from the bakery on the table. Mmm.. what a treat. Even now as an adult, I find them irresistible! So when I found this recipe to make them at home - I was very happy!
Provided by Tara Pacheco
Categories Other Breakfast
Number Of Ingredients 11
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.
MALASADAS
Aloha! Here in Hawaii, malasadas are the ONLY donuts we have! They are sold at fundraisers and are very popular. There are many Portuguese descendants in the islands. Onolicious!
Provided by IDAJ
Categories Bread Yeast Bread Recipes
Yield 84
Number Of Ingredients 12
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.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 13.2 g, Cholesterol 15.6 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.9 g, Sodium 40 mg, Sugar 6.3 g
PORTUGUESE DONUTS (MALASSADAS)
This is a raised fried donut. Is is usually dipped in suger while still hot, but can also be dipped in a sugar/cinnamon combination.
Provided by Chef Gorete
Categories Dessert
Time 3h
Yield 3-4 dozen
Number Of Ingredients 8
Steps:
- Add 1 teaspoons sugar and warm water to yeast, let rise until it reaches the rim of a cup.
- Mix all of the ingredients, except for the last four, in a large bowl. Knead the dough until it is easy to shape. add the yeast and knead until the dough is well mixed. Dust with flour, and let rise until it is double in size (several hours).
- When the dough is ready, heat 2" of oil in a deep frying pan. Fry donuts until brown, turning only once.
- Dip the donuts in sugar.
Nutrition Facts : Calories 3393.7, Fat 56.5, SaturatedFat 13.5, Cholesterol 761.1, Sodium 1533.7, Carbohydrate 592.3, Fiber 25.5, Sugar 2.8, Protein 114.9
MALASADAS (PORTUGUESE-STYLE DOUGHNUTS) RECIPE - (4.7/5)
Provided by MJH
Number Of Ingredients 11
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.
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