Golden Malasadas: The Crispiest Portuguese Doughnut Recipe

Sweet and pillowy, these Portuguese malasadas dance with golden crispy perfection in every delightful bite.

Portuguese street food culture inspired this beloved malasadas recipe that brings authentic flavor straight to your kitchen.

Soft dough bubbles with yeasted potential, promising a delectable treat that melts in your mouth.

Sugar-dusted edges glisten with tempting warmth, beckoning you to savor each heavenly morsel.

The traditional Portuguese pastry transforms simple ingredients into an irresistible dessert that connects generations of culinary tradition.

Vibrant and light, these doughnuts offer a taste of coastal Portugal’s rich street food heritage.

You’ll want to share these golden delights with everyone around the table.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 320 kcal

Servings: 12

Ingredients That Make Portuguese Doughnuts (Malasadas) Magical

• All-Purpose Flour: Provides structure and creates pillowy texture for traditional Portuguese doughnuts.
• Sugar: Adds sweetness and helps with yeast activation and golden browning.
• Salt: Enhances overall flavor and balances the sweetness of the doughnuts.

• Warm Water: Awakens and activates the yeast for proper dough rising.
• Active Dry Yeast: Essential for creating airy, light dough with perfect rise and texture.
• Warm Milk: Contributes richness and helps develop soft, tender dough consistency.

• Eggs: Provide richness, help bind ingredients, and create tender crumb.
• Vanilla Extract: Adds subtle aromatic depth and complementary sweet undertone.
• Unsalted Butter: Introduces rich flavor and contributes to soft, delicate dough texture.

• Granulated Sugar: Creates crisp, sweet exterior for classic malasadas coating.
• Ground Cinnamon (Optional): Adds warm, spicy note to sugar coating for extra flavor dimension.

Equipment to Fry Up Authentic Portuguese Malasadas

• Stand Mixer: Essential for kneading dough quickly and consistently with a dough hook attachment.
• Large Mixing Bowls: Needed for mixing dry ingredients, wet ingredients, and rising dough.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Whisk: Perfect for combining dry and wet ingredients smoothly.
• Deep Fryer or Large Pot: Required for frying malasadas at the right temperature.
• Kitchen Towel: Used to cover dough during rising process.
• Paper Towels: Helps drain excess oil from fried doughnuts.
• Slotted Spoon or Spider Strainer: Great for removing malasadas from hot oil safely.
• Thermometer: Ensures oil is at the correct 350F (175C) temperature for perfect frying.
• Plate or Baking Sheet: Provides a surface for rolling malasadas in sugar.

Easy Steps to Prepare Portuguese Doughnuts (Malasadas)

• Activate the Yeast

Sprinkle yeast into warm water and let it bubble and wake up for a few minutes until it looks frothy and alive.

• Create the Dry Base

Mix flour, sugar, and salt together in a big mixing bowl, creating a soft, powdery foundation for your doughnuts.

• Blend Wet Ingredients

Combine warm milk, melted butter, eggs, and vanilla in another bowl, whisking them into a silky, fragrant mixture.

• Merge and Knead the Dough

Pour the yeast into the wet ingredients, then slowly fold into the flour mixture. Knead the dough until it becomes smooth and stretchy, using a mixer or your hands.

• Let the Dough Rise

Place the dough in a greased bowl, cover it, and let it rest and grow for about two hours until it doubles in size.

• Shape the Doughnuts

Punch down the dough and roll it into small round balls. Let them rise again for another 30-45 minutes.

• Fry to Golden Perfection

Heat oil to 350F and carefully drop the dough balls into the hot oil. Fry until they turn a beautiful golden brown, about 1-2 minutes per side.

• Finish with Sweet Coating

Drain the doughnuts on paper towels, then roll them in sugar while still warm. Add cinnamon if you want extra flavor.

Tips and Sweet Variations for Malasadas You’ll Love

• Perfect Proofing Technique: Let dough rise in a warm, draft-free area like an unheated oven or near a sunny window to ensure optimal yeast activation and fluffy texture.
• Frying Finesse: Use a deep-fry thermometer to maintain consistent oil temperature, preventing soggy or burned doughnuts and achieving that perfect golden-brown exterior.
• Gluten-Free Adaptation: Swap wheat flour with a 1:1 gluten-free blend and add xanthan gum to help bind the dough and maintain the traditional soft texture.
• Make-Ahead Magic: Prepare dough the night before, refrigerate overnight, and let it come to room temperature before shaping and frying for a convenient preparation method.
• Flavor Explosion: Experiment with different fillings like passion fruit cream, chocolate ganache, or guava jam to add a delightful twist to traditional malasadas and surprise your taste buds.

How to Serve Up Portuguese Doughnuts (Malasadas)

• Sweet Breakfast Companion: Pair these warm malasadas with strong Portuguese coffee or fresh orange juice for a delightful morning meal.
• Festive Party Platter: Create a colorful dessert spread by offering multiple sugar coatings like powdered sugar, granulated sugar, and cinnamon sugar to let guests customize their treats.
• Gourmet Filling Station: Transform malasadas into decadent desserts by preparing small bowls of chocolate, vanilla, or fruit custards for guests to fill their doughnuts with creamy, rich centers.
• Afternoon Tea Twist: Serve these light, fluffy doughnuts alongside tea or hot chocolate as a delectable mid-afternoon snack that brings Portuguese culinary tradition to your table.

How to Keep Portuguese Doughnuts Fresh and Fluffy

• Quick Refrigeration Strategy: Store cooled malasadas in an airtight container lined with paper towels to absorb excess oil, keeping them fresh for 2-3 days at room temperature.
• Make-Ahead Magic: Prepare dough ahead of time and refrigerate overnight, allowing flavors to develop and saving preparation time on serving day.
• Freezing Finesse: Wrap individual malasadas in plastic wrap, then place in freezer bags for up to one month. Thaw at room temperature and warm briefly in oven for renewed softness.
• Smart Serving Tip: Create a sugar station with different coating options like powdered sugar, granulated sugar, or cinnamon-sugar blend for personalized flavor experiences during serving.

Crispy Portuguese Doughnuts (Malasadas) Recipe

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4.7 from 29 reviews

• Total Time: 30 minutes
• Yield: 13 1x

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Description

Sweet Portuguese malasadas tempt dessert enthusiasts with crispy exterior and tender center. Pillowy dough dusted with sugar invites warm memories of Lisbon’s charming bakeries, drawing friends and family close around shared delights.

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Ingredients

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• 4 cups all-purpose flour
• 3 large eggs
• ¾ cup whole milk, warmed (180 ml)
• 2 ¼ tsps (1 packet) active dry yeast
• ¼ cup warm water (110°F / 43°C) (60 ml)
• ¼ cup unsalted butter, melted (60 g)
• 4 cups vegetable oil (for frying) (960 ml)
• 1 tsp vanilla extract
• ⅓ cup granulated sugar (67 g)
• ½ tsp salt
• 1 cup granulated sugar (for coating) (200 g)
• 1 tsp ground cinnamon (optional)

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Instructions

1. Yeast Activation: Blend yeast with warm water, allowing the mixture to transform into a frothy, bubbly concoction within 5-10 minutes.
2. Dry Ingredient Preparation: Whisk flour, sugar, and salt together in a substantial mixing bowl, creating a uniform dry foundation.
3. Liquid Component Fusion: Thoroughly combine warm milk, melted butter, eggs, and vanilla extract into a seamless liquid mixture.
4. Dough Formation: Merge the activated yeast solution with liquid ingredients, then gradually fold into the flour mixture, creating a cohesive dough through gentle integration.
5. Dough Development: Knead the mixture energetically using hands or a stand mixer with a dough hook until achieving a silky, elastic consistency, approximately 8-10 minutes.
6. First Fermentation: Transfer dough to a lightly greased bowl, cover with a clean towel, and let rise in a warm environment until volume doubles (1.5-2 hours).
7. Portioning and Second Rise: Gently deflate the dough, divide into uniform portions, arrange on a floured surface, and allow a secondary rise for 30-45 minutes.
8. Frying Preparation: Heat culinary oil in a deep fryer or large pot to 350°F (175°C), ensuring optimal frying conditions.
9. Cooking Process: Carefully submerge dough portions in hot oil, frying in small batches until achieving a golden-brown exterior (1-2 minutes per side).
10. Final Touches: Transfer fried malasadas to paper towels to drain excess oil, then generously coat with granulated sugar and optional ground cinnamon while still warm.
11. Serving Suggestion: Present immediately or consider filling with custard or jam for an enhanced culinary experience.

Notes

• Yeast Activation Precision: Ensure water temperature is between 100-110°F to activate yeast without killing it, creating the perfect frothy base.
• Dough Kneading Technique: Knead consistently until dough becomes smooth and elastic, indicating proper gluten development for light, airy texture.
• Oil Temperature Control: Maintain exact 350°F during frying; use a thermometer to prevent soggy or burnt doughnuts and ensure even golden-brown coloring.
• Sugar Coating Timing: Roll doughnuts in sugar immediately after frying while still warm to help sugar adhere perfectly and create a delightful crispy exterior.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: Portuguese

Nutrition

• Serving Size: 13
• Calories: 330
• Sugar: 26 g
• Sodium: 90 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg