Description
Malasadas are a delicious Portuguese-style fried doughnut popular in Hawaii, featuring a soft, fluffy interior rolled in granulated sugar. Perfect as a warm, sweet treat, these donuts are made by frying yeast-leavened dough until golden brown and can be enjoyed plain or filled with pastry cream, chocolate, or fruit jam.
Ingredients
Scale
Dough
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon salt
- 3 cups all-purpose flour
For Frying and Coating
- Vegetable oil for frying
- 1 cup granulated sugar for coating
Instructions
- Activate the Yeast: In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until foamy to ensure the yeast is active.
- Prepare Dough Mixture: In a large bowl, combine warm milk, granulated sugar, melted butter, eggs, and salt. Stir in the activated yeast mixture thoroughly.
- Add Flour and Form Dough: Gradually add the all-purpose flour to the wet ingredients and mix until a soft, sticky dough forms.
- Let Dough Rise: Cover the bowl with a clean towel and allow the dough to rise in a warm place for 1 to 1 1/2 hours, or until it doubles in size, developing a light and airy texture.
- Heat Oil: Pour approximately 2 inches of vegetable oil into a deep pot and heat it to 350°F, preparing it for frying the dough.
- Shape and Fry Dough: Lightly oil your hands, scoop small portions of dough, and gently drop them into the hot oil. Fry each piece for 2 to 3 minutes per side until they turn golden brown and are cooked through.
- Drain and Coat: Remove the fried malasadas with a slotted spoon and briefly drain them on paper towels to remove excess oil. While still warm, roll the malasadas in granulated sugar to coat evenly.
- Serve: Serve the malasadas warm for the best flavor and texture. Optionally, fill them with pastry cream, chocolate, or fruit jam by piping the filling into the center after frying.
Notes
- Malasadas are best enjoyed fresh and warm.
- For a special twist, fill them with pastry cream, chocolate, or fruit jam after frying by using a piping bag to inject the filling.
- Ensure the oil temperature is steady at 350°F for even cooking.
- Lightly oiling your hands helps prevent the dough from sticking when shaping the malasadas.
