Malasadas Portuguese Pancakes 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 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 (PORTUGUESE-STYLE DOUGHNUTS) RECIPE - (4.7/5)

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:

• 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.