Traditional Portuguese Malasadas
Indulge in the delightful taste of Traditional Portuguese Malasadas, these fluffy, doughnut-like treats are deep-fried to perfection and coated in a luscious anise-infused syrup. Originating from Portugal, these sweet delicacies are especially popular on Shrove Tuesday, celebrated for their rich flavor and soft texture. Whether enjoyed fresh out of the fryer or reheated in the microwave, Malasadas provide a warm and comforting treat that’s sure to satisfy your sweet tooth.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Sugar
2 cups (For syrup and batter.)
Water
1 cup + 1/2 cup warm water (For syrup and activating the yeast.)
Anise seeds
2 teaspoons (For flavoring the syrup.)
Dry yeast
1 package (To help the batter rise.)
Lemon
1 (Grated zest.)
Vanilla extract
1/2 teaspoon (For flavor.)
Sugar
1 tablespoon (For adding sweetness to the batter.)
Salt
1 pinch (To season the batter.)
Cream or evaporated milk
1/4 cup (For moisture in the batter.)
All-purpose flour
2 3/4 cups (For batter and mixing with yeast.)
Vegetable oil
2 cups (For frying.)
Instructions
1
Prepare the Anise Syrup: In a small saucepan, combine 2 cups of sugar, 1 cup of water, and 2 teaspoons of anise seeds. Bring to a gentle boil and allow to simmer, stirring occasionally, until it reaches a thin syrup consistency, roughly 30 minutes. Keep warm over low heat but avoid overcooking to prevent crystallization.
2
Activate the Yeast: In a small bowl, dissolve the package of dry yeast with 1 teaspoon of sugar in 1/2 cup of warm water. Let it sit for about 10 minutes until it becomes frothy.
3
Create the Batter: In a mixing bowl, add 3/4 cup of all-purpose flour to the frothy yeast mixture and stir until combined. Cover the bowl with a clean towel and place in a warm area to rise until bubbles form on the surface, about 30 minutes.
4
Mix the Wet Ingredients: In another bowl, combine the 6 large eggs, grated zest of 1 lemon, 1/2 teaspoon of vanilla extract, 1 tablespoon of sugar, and a pinch of salt. Whisk together vigorously for 5 minutes until well-blended and slightly frothy.
5
Combine Everything: Add the risen yeast mixture to the egg mixture along with 1/4 cup of cream (or evaporated milk) and 2 cups of all-purpose flour. Mix until a soft batter forms. Cover the bowl and let it rise in a warm place for about 1 hour until doubled in size.
6
Heat the Oil: In a heavy saucepan, heat 2 cups of vegetable oil to 325°F (165°C).
7
Fry the Malasadas: Once the oil is hot, carefully drop about 6 tablespoons of the batter into the oil. Fry each batch until they turn a light golden brown, turning them once for even cooking. This should take about 3-4 minutes per batch.
8
Drain and Coat: Remove the fried Malasadas from the oil and place them on absorbent paper to drain excess oil. Once drained, immediately dip or coat the Malasadas in the warm anise syrup.
9
Serve: Transfer the coated Malasadas to a serving platter and enjoy while they're still warm. These treats can also be reheated in the microwave for later enjoyment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Traditional Portuguese Malasadas?
They are fluffy, doughnut-like treats that are deep-fried and coated in an anise-infused syrup.
Where did Malasadas originate?
Malasadas originate from Portugal.
When are Malasadas traditionally served?
They are especially popular on Shrove Tuesday.
What kind of syrup is used for the coating?
The coating is a luscious anise-infused syrup.
How do you prepare the anise syrup?
Combine 2 cups of sugar, 1 cup of water, and 2 teaspoons of anise seeds in a saucepan and simmer for about 30 minutes.
How long should the syrup simmer?
The syrup should simmer for roughly 30 minutes until it reaches a thin consistency.
How can I prevent the syrup from crystallizing?
Keep it warm over low heat and avoid overcooking to prevent crystallization.
How is the yeast activated for this recipe?
Dissolve a package of dry yeast with 1 teaspoon of sugar in 1/2 cup of warm water for 10 minutes.
How long does the yeast take to become frothy?
It takes about 10 minutes for the yeast to become frothy.
What is the first step in creating the batter?
Add 3/4 cup of flour to the frothy yeast mixture, stir, and let it rise for 30 minutes.
How long does the initial yeast and flour mixture rise?
It should rise in a warm area for about 30 minutes until bubbles form.
What ingredients are in the egg mixture?
The mixture includes 6 large eggs, lemon zest, vanilla extract, 1 tablespoon of sugar, and a pinch of salt.
How long should the egg mixture be whisked?
Whisk the mixture vigorously for 5 minutes until it is well-blended and frothy.
What dairy options can be used in the batter?
You can use either 1/4 cup of cream or 1/4 cup of evaporated milk.
How much flour is used in the final batter stage?
Add 2 cups of all-purpose flour to the mixture in the final batter stage.
How long is the final rise for the Malasada batter?
The batter needs to rise in a warm place for about 1 hour.
How much should the batter rise?
The batter should be left to rise until it has doubled in size.
What is the correct oil temperature for frying?
Heat the vegetable oil to 325°F (165°C).
What type of oil is recommended for frying?
Vegetable oil is recommended for frying Malasadas.
How much batter should be used for each Malasada?
Carefully drop about 6 tablespoons of batter into the hot oil for each piece.
How long do Malasadas take to fry?
They take about 3-4 minutes per batch to cook through.
Should Malasadas be turned while frying?
Yes, turn them once during frying to ensure even cooking.
What color should the Malasadas be when done?
They should be fried until they turn a light golden brown.
What should be done immediately after frying?
Place them on absorbent paper to drain any excess oil.
When should the anise syrup be applied?
Immediately dip or coat the Malasadas in the warm syrup once they have drained.
How are Malasadas best served?
They are best served warm on a serving platter.
Can Malasadas be reheated?
Yes, they can be reheated for later enjoyment.
What is the best way to reheat Malasadas?
They can be conveniently reheated in the microwave.
What is the texture of a Malasada?
They have a soft, fluffy, and doughnut-like texture.
How many eggs are required for this recipe?
This recipe requires 6 large eggs.