Portuguese Malasadas
Experience the flavors of Portugal with these delightfully fluffy and sweet Portuguese Malasadas. Perfect for a special breakfast or a delicious dessert, these doughnuts are golden on the outside and soft on the inside. Sprinkled with sugar or drizzled with maple syrup, they offer a touch of indulgence that's hard to resist. Serve them warm to enjoy the full flavor and texture.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
active dry yeast
2 packages (1/4 ounce each) (dissolved)
warm water
1/2 cup (110-115 degrees Fahrenheit)
warm milk
1 1/2 cups (110-115 degrees Fahrenheit)
eggs
5 (beaten)
sugar
5 tablespoons
butter
1/4 cup (softened)
salt
1/2 teaspoon
all-purpose flour
5 to 5 1/2 cups
oil
sufficient for deep frying
granulated sugar
as needed (for rolling)
maple syrup
as needed (for serving)
Instructions
1
In a large mixing bowl, dissolve the active dry yeast in warm water around 110-115 degrees Fahrenheit. Allow it to stand for about 5 minutes until it becomes frothy.
2
Stir in the warm milk, beaten eggs, sugar, softened butter, and salt. Mix well until the mixture is smooth and all ingredients are well incorporated.
3
Gradually add the all-purpose flour 1 cup at a time, stirring constantly. Continue adding flour and mixing until a soft dough forms. Note: The dough should be sticky, so avoid kneading it.
4
Transfer the dough to a lightly greased bowl, ensuring the top of the dough is also greased. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place until it has doubled in size, approximately 1 hour.
5
Heat oil in an electric skillet or deep fryer to a temperature of 375 degrees Fahrenheit. Carefully monitor the temperature to maintain consistency.
6
Using a tablespoon, drop rounded spoonfuls of dough into the hot oil, frying a few at a time to avoid overcrowding. Cook for 1 1/2 to 2 minutes on each side, or until they turn a deep golden brown.
7
Once fried, remove the malasadas with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
8
While still warm, roll the malasadas in granulated sugar so it adheres to the surface, or alternatively, serve them with a drizzle of maple syrup for a delightful sweetness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Portuguese Malasadas?
Portuguese Malasadas are fluffy, sweet doughnuts that are golden on the outside and soft on the inside, often served for breakfast or dessert.
What type of yeast should I use for Malasadas?
This recipe requires two 1/4 ounce packages of active dry yeast.
What is the ideal temperature for the water when dissolving yeast?
The water should be warm, specifically between 110 and 115 degrees Fahrenheit.
How long should the yeast sit before mixing?
Allow the yeast to stand in warm water for about 5 minutes until it becomes frothy.
How many eggs are needed for this recipe?
The recipe calls for 5 beaten eggs.
Should the butter be melted or softened?
The butter should be softened before being incorporated into the mixture.
How much flour is used in Portuguese Malasadas?
You will need between 5 to 5 1/2 cups of all-purpose flour.
What is the consistency of the Malasada dough?
The dough should be soft and sticky; you should avoid kneading it.
How long does the dough need to rise?
The dough needs to rise in a warm place for approximately 1 hour, or until it has doubled in size.
What temperature should the oil be for frying?
The oil should be heated to 375 degrees Fahrenheit in an electric skillet or deep fryer.
How do I portion the dough for frying?
Use a tablespoon to drop rounded spoonfuls of the sticky dough into the hot oil.
How long do you cook each Malasada?
Fry them for 1 1/2 to 2 minutes on each side until they turn a deep golden brown.
What is the best way to drain excess oil from the doughnuts?
Remove them with a slotted spoon and place them on a plate lined with paper towels.
When should I roll the Malasadas in sugar?
Roll them in granulated sugar while they are still warm so the sugar adheres to the surface.
Can I serve Malasadas with something other than sugar?
Yes, they are also delicious when served with a drizzle of maple syrup.
Is milk required for this recipe?
Yes, the recipe uses 1 1/2 cups of warm milk (110-115 degrees Fahrenheit).
How much sugar is in the dough itself?
The dough mixture contains 5 tablespoons of sugar.
Do I need a special machine to make these?
No, you just need a large mixing bowl and an electric skillet or deep fryer.
Should I cover the dough while it rises?
Yes, cover the bowl with a clean kitchen towel or plastic wrap.
Why should I avoid overcrowding the fryer?
Frying only a few at a time ensures the oil temperature stays consistent and the doughnuts cook evenly.
Does the recipe include salt?
Yes, the recipe includes 1/2 teaspoon of salt.
How many ingredients are in this Malasada recipe?
There are 11 ingredients in total.
What categories does this recipe belong to?
It is categorized as a Portuguese dish, doughnut, breakfast, and dessert.
What is the first step in the instructions?
The first step is to dissolve the active dry yeast in warm water.
How do you prepare the bowl for the rising process?
The dough should be placed in a lightly greased bowl, with the top of the dough greased as well.
What happens if the water is too hot for the yeast?
Water should be kept between 110-115 degrees Fahrenheit; if it is too hot, it may kill the yeast.
Is all-purpose flour suitable for this recipe?
Yes, all-purpose flour is the recommended flour for these doughnuts.
What should I do if the dough is too sticky to handle?
The dough is meant to be sticky; use a tablespoon to drop it into the oil rather than handling it by hand.
Are Malasadas served warm or cold?
They are best served warm to enjoy their full flavor and soft texture.
How do you know when the dough has risen enough?
The dough is ready when it has doubled in size, usually after about one hour.