Malasadas 2 Recipes

MALASADAS

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.

MALASADAS

Steps:

• In a medium bowl, combine the yeast with 1/4 cup lukewarm water and 1 tablespoon of sugar. Mix until the yeast dissolves then set aside for 5 minutes. Stir in the milk, vanilla, eggs, and butter and reserve.
• In a large bowl, mix the flour with 11/3 cup sugar, salt, and nutmeg. Make a well in the center of the dry ingredients. Pour the yeast and milk mixture into the well. Mix the wet ingredients into the dry, forming a soft, smooth dough. Cover the dough with a clean towel and set aside to rise in a warm place until dough doubles in size, about 1 hour.
• Punch the dough down, then with oiled fingers, pinch off pieces about the size golf balls. Place the dough balls on greased baking sheets. Cover the malasadas with a clean towel and set aside to rise in a warm place for about 15 minutes.
• In a heavy, high-sided pot, heat a bout 2 inches of oil over medium-high until the oil reaches 325 degrees F. Working in small batches, fry the malasadas until they are uniformly golden brown, 7 to 10 minutes per batch. Drain the malasadas on a plate lined with paper towels just until they are cool enough to handle then roll them in cinnamon sugar and serve.

MALASADAS PORTUGUESE PANCAKES

Steps:

• SYRUP: Combine all ingredients in a small saucepan, and cook until it becomes a thin syrup approximately 30 minutes.
• Keep warm, but do not overcook, as it will crystallize.
• MALASADAS: Dissolve yeast and 1 teaspoons sugar in warm water.
• Add 3/4 cup flour, and mix well.
• Cover, and put in a warm place to rise until bubbles form on top.
• Combine eggs, lemon peel, vanilla, 1 tablespoons sugar, salt and cream or evaporated milk, and beat for 5 minutes.
• Add yeast, 2 cups flour and mix to a soft batter.
• Cover, and put in a warm place for at least 1 hour until doubled in volume.
• Heat oil in a heavy saucepan to 325 degrees F.
• Drop about 6 small tablespoonfuls of batter into hot oil.
• Fry until a light golden colour, turning once.
• Remove from oil, and place on absorbent paper.
• Continue until all batter is used.
• Place drained pancakes in the hot syrup to coat.
• Remove from syrup.
• Arrange on a platter and serve as soon as possible.
• Serves 12.
• Terence Da Silva, Prince Albert, Saskatchewan.
• The Great Canadian Feast.

MALASADAS

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

Steps:

• Dissolve yeast, sugar and water and set aside.
• Beat eggs.
• Measure flour into mixing bowl and add salt.
• Make a well in the flour, pour yeast mixture, eggs and other ingredients.
• Beat in circular motion until the dough is soft. Cover, let raise until double.
• Turn dough over but do not punch down. Cover and let raise again.
• Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown.
• Shake in brown bag with sugar. Best when hot.
• Note: If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer.