**Malasadas: A Portuguese Holeless Doughnut with a Sweet Surprise Inside**
Originating from Portugal, malasadas are delectable pastries classified as a type of doughnut due to their fried dough. Instead of the traditional doughnut hole, malasadas possess a soft, fluffy interior, invitingly golden brown exterior, and a special sweet filling that sets them apart. Typically enjoyed during festivities like Mardi Gras or Lent, these treats are a testament to Portuguese culinary expertise. This article presents two distinct malasada recipes: one following the traditional preparation method and another introducing a unique twist with a haupia filling. Both recipes provide detailed instructions, ensuring culinary enthusiasts of all skill levels can create these delightful pastries in the comfort of their own kitchens. Embark on a delightful journey into the world of malasadas, where each bite promises a harmonious blend of texture, flavor, and a taste of Portuguese tradition.
MALASSADAS | PORTUGUESE DOUGHNUTS
These malassadas, or Portuguese doughnuts are an irresistible dessert made with fried dough that's coated in cinnamon sugar. They're a treat that harkens back to my childhood.
Provided by David Leite
Categories Dessert
Time 4h45m
Number Of Ingredients 12
Steps:
- Heat the milk, butter, and salt in a medium saucepan over medium-high heat, stirring frequently, until it just begins to steam and form bubbles around the edges, about 5 minutes. Remove from the heat and let cool until lukewarm.
- Meanwhile, in a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water. Let stand until foamy, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, beat the remaining 1/3 cup sugar and the eggs on medium-high until thick and luscious looking, about 5 minutes.
- Switch to the dough hook, add the milk mixture, the yeast mixture, and the flour, and mix on low speed until a soft dough forms, about 7 minutes, adding more flour if needed. The dough should be just slightly tacky but not sticky.
- Turn the dough onto a lightly floured work surface, shape into a ball, and place in a lightly buttered large bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until double in size, about 2 hours.
- Lightly coat a 13-by-18-inch rimmed baking sheet with cooking spray and turn the dough onto the pan. Press and poke it with your fingers, much like making focaccia, to help stretch it until it's about 1/2 inch thick. Lightly coat the top of the dough with cooking spray, loosely cover the pan with plastic wrap, and let the dough rest at room temperature until double in size, 1 to 1 1/2 hours.
- Mix together the sugar and cinnamon in a shallow bowl.
- Fill a medium saucepan with 3 inches of oil and heat over medium-high heat until it reaches 350°F (177°C) on a deep-fry or candy or instant-read thermometer. Monitor the heat to keep a steady temperature.
- Using scissors or your hands, cut or pull a 2-to-3-inch piece of dough from the baking sheet and stretch it into a 4-to-5-inch circle, then lower it into the oil and fry, turning frequently, just until golden brown on both sides and cooked through, 45 seconds to 1 1/2 minutes, depending on the size. Drain the doughnut on paper towels for 30 seconds and then toss in the cinnamon sugar. Repeat with the remaining dough. Devour warm.
Nutrition Facts : ServingSize 1 malassada, Calories 131 kcal, Carbohydrate 25 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, TransFat 0.04 g, Cholesterol 26 mg, Sodium 84 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 1.2 g
MALASADAS - A PORTUGUESE HOLELESS DOUGHNUT
Here is an all-time favorite doughnut. These have been around ever since I can remember. It so delicious when you can get it hot! Now they even fill them with cream or haupia or chocolate pudding, what ever you can think of.
Provided by Jo Anne Sugimoto
Categories Sweet Breads
Number Of Ingredients 13
Steps:
- 1. Dissolve yeast, sugar and warm water. Set aside. Beat the eggs. Set aside
- 2. In a large mixing bowl, add the flour and salt. Make a well in the middle of the flour, pour in the yeast mixture, eggs, sugar, butter and 1 cup of water and evaporated milk.
- 3. Beat in a circular motion until the dough is soft.
- 4. Cover and let rise until doubled in size. Turn the dough over but do not punch down.
- 5. Cover and let rise again.
- 6. Heat the oil to 375 degrees. Moisten fingertips with softened butter and pinch off little golf ball size dough and drop into the heated oil.
- 7. Deep fry them till golden brown and be sure that you turn them over and do the same.
- 8. Drain on paper towels and shake them in a brown paper bag full of sugar.
- 9. Best served when hot.
- 10. NOTE: IF THE MALASADAS IS DOUGHY INSIDE, TURN DOWN THE HEAT FOR THE OIL.
MALASADAS (PORTUGUESE-STYLE DOUGHNUTS) RECIPE - (4.7/5)
Provided by MJH
Number Of Ingredients 11
Steps:
- Combine 1 egg, 3/4 cup sugar, butter and salt in bowl of heavy-duty mixer fitted with dough hook attachment; beat until blended. Add 5 cups flour and yeast; beat 1 minute. Add 1 cup hot water, milk and vanilla and beat until well blended. Beat in remaining 2 eggs, then 1/2 cup flour. Beat until dough is smooth, soft and slightly sticky but begins to come away from sides of bowl, adding more flour by tablespoonfuls if very sticky, about 10 minutes. Scrape down dough from sides of bowl. Cover bowl with plastic wrap and towel. Let dough rise in warm draft-free area until almost doubled in volume, about 2 hours. Punch down dough. Cut into 2 equal pieces. Roll out 1 piece on lightly floured surface to 12x16-inch rectangle. Cut lengthwise into 3 strips and crosswise into 4 strips, making twelve 4-inch squares. Repeat with remaining dough. Pour enough oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 350°F. Fry 2 or 3 malasadas until puffed and golden brown, turning once, about 3 minutes. Using slotted spoon, transfer malasadas to paper towels and drain. Repeat frying with remaining dough squares, heating oil to 350°F for each batch. Generously sprinkle warm malasadas with additional sugar. Serve warm or at room temperature.
MALASADAS
Aloha! Here in Hawaii, malasadas are the ONLY donuts we have! They are sold at fundraisers and are very popular. There are many Portuguese descendants in the islands. Onolicious!
Provided by IDAJ
Categories Bread Yeast Bread Recipes
Yield 84
Number Of Ingredients 12
Steps:
- Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
- In small bowl, beat eggs until thick.
- Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
- Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 13.2 g, Cholesterol 15.6 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.9 g, Sodium 40 mg, Sugar 6.3 g
MALASADAS (PORTUGUESE DONUTS)
One wonderful memory I have of growing up, is Sunday morning brunch with my family each and every weekend. And there would be fresh, warm malasadas straight from the bakery on the table. Mmm.. what a treat. Even now as an adult, I find them irresistible! So when I found this recipe to make them at home - I was very happy!
Provided by Tara Pacheco
Categories Other Breakfast
Number Of Ingredients 11
Steps:
- 1. Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve.
- 2. In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled.
- 3. Once the dough has doubled, punch down and knead a bit - a lot if you want. The dough will be sticky at first. But after kneading, the dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. When the dough has doubled, it is ready to use.
- 4. Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C).
- 5. Gather a small ball of dough, and on a floured surface, roll in to about the size of a golf ball. Place portioned dough onto wax paper and allow to rest/rise for about 30 minutes. Then, stretch the dough out a little bit while turning around until you have a disc about 4 inches wide.
- 6. Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm.
Tips:
- Activate the yeast properly: Proof the yeast in warm water with a little sugar before adding it to the dough. This will ensure that the yeast is active and will help the malasadas rise properly.
- Use fresh ingredients: The fresher the ingredients, the better the malasadas will taste. Use fresh milk, eggs, and butter for the best results.
- Knead the dough properly: Knead the dough until it is smooth and elastic. This will help the malasadas develop a good texture.
- Let the dough rise twice: Let the dough rise once after kneading and then again after shaping. This will help the malasadas become light and fluffy.
- Fry the malasadas at the right temperature: The oil should be hot enough to fry the malasadas without burning them. Use a thermometer to check the oil temperature.
- Drain the malasadas properly: After frying, drain the malasadas on paper towels to remove excess oil.
- Serve the malasadas warm: Malasadas are best served warm, when they are fresh and fluffy.
Conclusion:
Malasadas are a delicious and easy-to-make Portuguese treat. By following these tips, you can make perfect malasadas at home. They are perfect for breakfast, lunch, or a snack. They can also be served as a dessert with a dusting of powdered sugar or a drizzle of honey. With a little bit of practice, you'll be able to make malasadas that are just as good as the ones you get from a bakery. So what are you waiting for? Give this recipe a try today!
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