Description
This Delicious Malasadas Recipe features light, fluffy Portuguese-style doughnuts fried to golden perfection and coated in sugar. Perfect for a sweet treat, these malasadas are made from a yeast dough that’s soft and airy inside with a crisp, sugary exterior. Ideal for breakfast or dessert, they can be served plain or with various toppings such as jams, lemon curd, custard, or dulce de leche.
Ingredients
Scale
Dough
- 2¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- ¼ cup lukewarm water (95°-105°F)
- 4 cups all-purpose flour
- ½ cup sugar
- ½ teaspoon salt
- 1 cup lukewarm milk
- 4 large eggs, beaten
Frying and Coating
- Oil for frying (vegetable or canola oil recommended)
- 1 cup sugar (for coating)
Instructions
- Activate the yeast: In the bowl of your mixer, combine the active dry yeast, 1 tablespoon of sugar, and ¼ cup of lukewarm water. Mix with a dough hook or paddle attachment. Let rest for 5 minutes until the mixture is frothy on top, indicating the yeast is active. If it doesn’t froth, start over with fresh yeast.
- Make the dough: Add the all-purpose flour, ½ cup sugar, salt, lukewarm milk, and beaten eggs to the yeast mixture. Mix using the dough hook attachment for 5 to 8 minutes until the dough pulls away cleanly from the sides of the bowl. If the dough is too sticky, add flour by the tablespoon until it is soft and smooth.
- First rise: Place the dough into a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm, draft-free place until doubled in size, approximately 1 to 1½ hours.
- Shape the malasadas: Punch down the dough to release air. Transfer it to a floured surface and roll it into a 9×12-inch rectangle. Cut the dough into 12 equal pieces and place them on a baking sheet lined with parchment paper.
- Second rise: Cover the dough pieces with a clean towel and let them rise again for about 30 minutes. For smaller malasadas, cut the dough pieces in half before this step.
- Heat oil: Heat oil in a large Dutch oven or heavy-duty pot over medium heat until it reaches 350°F. Fry 3 to 4 dough pieces at a time without overcrowding, turning after 1 to 2 minutes per side, until they are puffed and golden brown.
- Drain excess oil: Transfer the fried malasadas to a plate or bowl lined with paper towels to absorb excess oil.
- Coat with sugar: Roll the warm malasadas in sugar until fully coated. Serve plain or with your favorite jams, lemon curd, custard, or dulce de leche for added flavor.
Notes
- Ensure the water and milk are lukewarm (95°-105°F) to activate the yeast properly without killing it.
- Do not overcrowd the frying pot to maintain oil temperature and avoid soggy malasadas.
- You can use vegetable or canola oil for frying due to their high smoke points.
- Malasadas are best enjoyed fresh on the day they are made for optimal texture and flavor.
- For a lighter coating, use powdered sugar or mix cinnamon with granulated sugar for added flavor.
Keywords: Malasadas, Portuguese doughnuts, yeast dough, fried dough, sweet treat, breakfast doughnuts, sugar-coated doughnuts