Authentic Portuguese Malasadas

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (57g) unsalted butter, melted 1/4 cup (57g) unsalted butter, melted
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 4 1/2 cups (563g) all-purpose flour 4 1/2 cups (563g) all-purpose flour
• 2 1/4 teaspoons active dry yeast 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• Granulated sugar, for coating Granulated sugar, for coating

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 5g)
• Carbohydrates: 35g (Sugars: 10g)
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, heat the milk until warm (about 110°F/43°C). Remove from heat and stir in the sugar until dissolved.
2. 2.
   In a large mixing bowl, combine the warm milk mixture, melted butter, eggs, and vanilla extract. Mix well.
3. 3.
   In a separate bowl, whisk together the flour, yeast, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a sticky dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 to 2 hours, or until doubled in size.
6. 6.
   Punch down the dough and divide it into small portions, shaping each into a smooth ball.
7. 7.
   Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully drop the dough balls into the hot oil, frying them in batches until golden brown on all sides.
8. 8.
   Remove the malasadas from the oil using a slotted spoon and drain on a paper towel-lined plate.
9. 9.
   While still warm, roll the malasadas in granulated sugar until evenly coated.
10. 10.
    Serve the malasadas warm and enjoy their fluffy goodness.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before adding them to the dough. This helps in achieving a better texture and consistency.
• Active dry yeast — Activate the yeast by dissolving it in warm milk with a pinch of sugar. Let it sit for 5 minutes until it becomes frothy before adding it to the dough.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or vegetable oil, for frying the malasadas.

Tips & Tricks

• For filled malasadas, inject your favorite filling using a piping bag fitted with a small round tip after frying and before coating with sugar.
• To achieve a consistent size for the malasadas, use an ice cream scoop or a measuring cup to portion the dough.
• Serve the malasadas warm for the best taste and texture.
• Experiment with different fillings such as chocolate, custard, or fruit preserves to add variety to your malasadas.
• If you prefer a lighter coating of sugar, you can dust the malasadas with powdered sugar instead.

Serving advice

Serve the warm malasadas on a platter or in a basket lined with parchment paper. They are best enjoyed fresh and can be served as a delightful dessert or a sweet snack.

Presentation advice

Arrange the malasadas in a visually appealing pattern on the serving platter. You can sprinkle some powdered sugar on top for an extra touch of elegance. Consider adding a side of your favorite dipping sauce or a dollop of whipped cream for an indulgent presentation.