Malasadas Hawaiian Donuts Recipe 45

MALASADAS (PLAIN OR HAUPIA FILLED)

Steps:

• Heat the milk in a glass liquid measuring cup in the microwave for 1 minute. In the bowl of a stand mixer*, combine the hot milk with the yeast and 1 tablespoon sugar. Stir lightly, and let sit until the mixture is foamy*, about 5 minutes (*see "tips" above).
• Using the dough hook and beat the eggs, butter, 1/4 cup sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 1/4 cup), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. It's ok if it is still a little tacky (see picture above). Add more flour, about 2 tablespoons at a time, if the dough is still too sticky.
• Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover with plastic wrap sprayed with cooking spray (so the dough won't stick to it if it rises a lot). Let rise at room temperature until it doubles in size, about 1 hour.
• Turn the dough out onto a well-floured surface, and cut into 16 equal pieces. Take each piece and pinch into a ball shape being careful not to overwork. Once it's nice and round, pat each piece between your hands, flattening it out a little so it looks like a fat disc. Optional: Place each dough piece on a 4" square of parchment paper, this will make it easier to handle gently and put in the oil after they rise. Cover dough pieces with a kitchen towel, and let rise in a warm place until they puff up, about 45 minutes.
• About 10 minutes before the doughnuts are done rising, heat oil to 350-degrees in a deep fryer or Dutch oven (I actually used my electirc fondue pot and it worked perfectly). Carefully add the malasadas to the oil, a few at a time. Be careful not to crowd them. When the bottoms are deep golden, after 45 seconds to a minute, use a metal slotted spoon or wooden chopstick to flip; cook until they're deep golden all over.
• Use a slotted spoon or oil strainer to carefully remove malasadas to a plate or cooling rack lined with paper towels.
• Once the malasadas are cool enough to handle (but still very warm), roll in sugar until well coated and set aside. Serve immediately.

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, HAWAIIAN DONUTS RECIPE - (4/5)

Steps:

• In a bowl, dissolve yeast, 1 teaspoon sugar, and water, and set aside. In a separate bowl, beat eggs, and set aside. Measure flour into a separate mixing bowl and add salt. Make a well in the flour, pour yeast mixture, eggs, 1/2 cup sugar, butter, 1 cup water, and evaporated milk. 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°F and drop dough by the teaspoon into oil and cook until brown. 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. Toss with sugar while still warm. Best served hot.

MALASADAS (HAWAIIAN AND PORTUGUESE DOUGHNUT) RECIPE

Steps:

• Gather the ingredients. Line a baking sheet with parchment paper.
• In a large mixing bowl, whisk together the flours, 1/3 cup of the sugar, yeast, potato starch (if using), and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs on medium-high speed until light and frothy, about 3 minutes. Add the butter and evaporated milk and beat on medium to combine.
• Replace the paddle attachment with the dough hook, and on low speed, add the flour mixture and mix for about 5 minutes until the dough is smooth and slightly sticky.
• Turn the dough out into a medium bowl that has been greased with cooking spray or softened butter. Turn the dough ball over in the bowl to coat it in spray or butter, cover the bowl with plastic wrap, and set aside to rise for about 1 1/2 to 2 hours, until it has practically doubled in size.
• Remove the dough from the bowl, place it on your work surface (you should not need to flour it, but do so lightly, if the dough is too sticky to work with), and pat the dough or roll it out into a 10 x 12-inch square, about 1/2-inch thick.
• With a 3-inch cookie cutter, cut out the doughnuts and place on the prepared sheet. You may re-roll your scraps and cut out additional doughnuts, but they will be tougher than your first 12.
• Place the baking sheet in a warm spot, lightly covered in plastic wrap, and let the doughnuts rest on the counter until they have doubled in size, about 1 1/2 to 2 hours.
• When ready to fry, fill a large heavy pot with 2 inches of oil. Attach a candy thermometer to the side of the pot, and heat the oil on medium-high heat until the temperature reaches 350 F, or slightly above (the temperature will drop when you add your doughnuts, but while frying, you want your temperature to stay at 350 F).
• Once the oil is at temperature, carefully transfer a couple of doughnuts to the oil, and fry for about 90 seconds per side, or until lightly browned. Repeat with the remaining doughnuts, being careful not to overcrowd the pan and lower the temperature of the oil too much.
• Without burning your fingers, dip the warm doughnuts into the remaining sugar and flip to coat. Serve immediately. The doughnuts will keep for a day or two, but they are best eaten within a few hours of making.

HAWAII MALASADAS RECIPE - (4.4/5)

Steps:

• Combine yeast, 1 tablespoon sugar, and 2 tablespoons water heated to 115° in a bowl; let sit until foamy, about 10 minutes. Set aside. Beat eggs in the bowl of a stand mixer fitted with a paddle attachment until fluffy. Add yeast mixture, ½ cup sugar, butter, milk, half and half, and salt; mix until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1½ hours. On a lightly floured surface, roll dough into a 12″ square about ½″ thick. Using a knife, cut dough into 3″ squares; gather and reuse scraps. Place on greased parchment paper-lined baking sheets, at least 3″ apart; cover loosely with plastic wrap and set aside in a warm place until doubled in size, about 1 hour. Place remaining sugar in a large bowl; set aside. Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using scissors, cut the donuts out of the parchment paper, leaving about 1″ of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place donuts in oil, paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed and golden, 2 to 3 minutes. Transfer to a baking sheet with a wire rack; let cool completely, then toss with sugar.

MALASADAS

Steps:

• Dissolve yeast and 1 teaspoon sugar in warm water; set aside.
• Combine flour, salt, and 1/2 cup sugar in a large mixing bowl; make a well in the center of the dry ingredients.
• Combine yeast mixture with eggs, lemon extract(optional), butter (or margarine), evaporated milk, and water.
• Mix thorourghly and add to well.
• Combine wet and dry ingredients until the dough comes together.
• Knead to form a soft, smooth dough.
• Cover; let rise in a warm place until doubled (about 1-1/2 hours).
• Punch down; form into balls on a floured surface.
• Cover; set aside to rise again (about 30 minutes in a warm place).
• Heat oil to 375 degrees; drop dough carefully into hot oil and fry until both sides are golden brown. Drain on paper towels. Coat with sugar or cinnamon sugar and serve immediately.