Malasadas 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 (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.

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 DOIS

Steps:

• Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve.
• In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled.
• Once the dough has doubled, punch down and knead a bit - a lot if you want. The dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. My grandmother would let it rise overnight, and hers were amazing. When the dough has doubled, it is ready to use.
• Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C). Set a small dish of water to the side for wetting your hands slightly before touching the dough. This will help it keep from sticking. Only wet your hands a little, excess water dripping in the hot oil is very dangerous.
• With slightly wet hands, gather a small ball of dough about the size of a golf ball. Stretch the dough out a little bit while turning around until you have a disc about 4 inches wide. If you mess up, just throw it back in with the other dough, and start over. Tiny holes are fine.
• Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm.

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

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.

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.

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.