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.
Ingredients
Scale
- 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)
Instructions
- Yeast Activation: Blend yeast with warm water, allowing the mixture to transform into a frothy, bubbly concoction within 5-10 minutes.
- Dry Ingredient Preparation: Whisk flour, sugar, and salt together in a substantial mixing bowl, creating a uniform dry foundation.
- Liquid Component Fusion: Thoroughly combine warm milk, melted butter, eggs, and vanilla extract into a seamless liquid mixture.
- Dough Formation: Merge the activated yeast solution with liquid ingredients, then gradually fold into the flour mixture, creating a cohesive dough through gentle integration.
- 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.
- 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).
- 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.
- Frying Preparation: Heat culinary oil in a deep fryer or large pot to 350°F (175°C), ensuring optimal frying conditions.
- Cooking Process: Carefully submerge dough portions in hot oil, frying in small batches until achieving a golden-brown exterior (1-2 minutes per side).
- 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.
- 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