Malasadas Recipes

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MALASADAS



Malasadas image

Aloha! Here in Hawaii, malasadas are the ONLY donuts we have! They are sold at fundraisers and are very popular. There are many Portuguese descendants in the islands. Onolicious!

Provided by IDAJ

Categories     Bread     Yeast Bread Recipes

Yield 84

Number Of Ingredients 12

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
¼ cup warm water (110 degrees F/45 degrees C)
6 eggs
6 cups all-purpose flour
½ cup white sugar
¼ cup butter, melted
1 cup evaporated milk
1 cup water
1 teaspoon salt
2 quarts vegetable oil for frying
2 cups white sugar

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.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 13.2 g, Cholesterol 15.6 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.9 g, Sodium 40 mg, Sugar 6.3 g

MALASADAS (HAWAIIAN AND PORTUGUESE DOUGHNUT) RECIPE



Malasadas (Hawaiian and Portuguese Doughnut) Recipe image

Malasadas are a Hawaiian and Portuguese doughnut that are worth the time and effort. Serve warm tossed in sugar.

Provided by Jessie Sheehan

Categories     Breakfast     Dessert     Brunch

Time 3h45m

Number Of Ingredients 10

2 cups all-purpose flour
1 2/3 cups bread flour
1 1/3 cups granulated sugar (divided)
2 3/4 teaspoons instant yeast
Optional: 1/4 cup potato starch
3/4 teaspoon salt
3 large eggs (room temperature)
2 tablespoons unsalted butter (melted and warm)
3/4 cup evaporated milk
Oil, for deep frying

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.

Nutrition Facts : Calories 400 kcal, Carbohydrate 54 g, Cholesterol 56 mg, Fiber 1 g, Protein 7 g, SaturatedFat 3 g, Sodium 168 mg, Sugar 24 g, Fat 17 g, ServingSize 12 doughnuts (12 servings), UnsaturatedFat 0 g

MALASADAS, HAWAIIAN DONUTS RECIPE - (4/5)



Malasadas, Hawaiian Donuts Recipe - (4/5) image

Provided by carvalhohm2

Number Of Ingredients 11

1 (1/4-ounce) package Fleischmann's active dry yeast
1/4 cup warm water
6 cups flour
1/2 cup sugar, plus 1 teaspoon, separated
1/2 teaspoon salt
1/4 cup melted butter or margarine
1 cup water
1 cup evaporated milk
6 eggs
1 quart vegetable oil, for frying
1/2 cup sugar, for sprinkling

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



Malasadas Dois image

A raised, deep fried, Portuguese donut. Very popular as fund raisers in Southeastern Massachusetts where I grew up.

Provided by Scotty

Categories     Bread     Yeast Bread Recipes

Time P1DT6h30m

Yield 48

Number Of Ingredients 11

1 teaspoon sugar
¼ cup warm water
1 (.25 ounce) envelope active dry yeast
4 eggs
1 teaspoon salt
4 cups all-purpose flour
1 cup white sugar
1 cup lukewarm milk
¾ cup butter or margarine, melted
1 quart vegetable oil for deep-frying
1 cup white sugar for decoration

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.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 16.6 g, Cholesterol 23.5 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 77.1 mg, Sugar 8.6 g

MALASADAS



Malasadas image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 24 servings

Number Of Ingredients 12

2 teaspoon dry active yeast
1/4 cup warm water
1 tablespoon sugar plus 1/3 cup sugar
2/3 cup milk
1 teaspoon vanilla extract
4 eggs, well beaten
1/2 cup unsalted butter, melted
4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons freshly grated nutmeg
Vegetable oil, for frying
Cinnamon-sugar for coating (about 1/4 cup sugar mixed with cinnamon to taste)

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



Malasadas image

Malasadas are one of the all time favorite snacks at community functions and fund-raisers. If you make this, you will rapidly become popular with all of your local friends. A non-traditional way of preparing this is to add nutmeg or cinnamon to the sugar mixture that is used to coat the maladsadas. (This recipe was submitted by N.E. Ah You to a website called Local Kine Recipes. It is the malasada served at the annual Punahou High School Carnival) Site gives no cook/prep times or how much this makes...so all given are estimates.

Provided by marisk

Categories     Yeast Breads

Time 3h30m

Yield 2-3 dozen

Number Of Ingredients 12

1 tablespoon yeast (or 1 package)
1 teaspoon sugar
1/4 cup warm water
6 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup melted butter or 1/4 cup margarine
1 cup water
1 cup evaporated milk
6 eggs
1 quart vegetable oil (to cook)
extra sugar

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.

Nutrition Facts : Calories 6031.4, Fat 487.4, SaturatedFat 82.1, Cholesterol 732, Sodium 1101.8, Carbohydrate 354.4, Fiber 11.4, Sugar 54.2, Protein 68.7

MALASADAS



Malasadas image

Malasadas is a local treat brought to Hawaii by the Portuguese. Leonard's Bakery served the first malasadas on Shrove Tuesday in 1953. Now, it is an any day treat. This doughnut without a hole is soft, warm and sweet.

Provided by Amy in Hawaii

Categories     Yeast Breads

Time 2h30m

Yield 7 dozen

Number Of Ingredients 13

1/4 ounce active dry yeast
1 teaspoon sugar
1/4 cup warm water (110 degrees)
6 cups flour
1/2 teaspoon salt
1/2 cup sugar
6 eggs, beaten until thick
1/2 teaspoon lemon extract
1/4 cup butter, melted
1 cup evaporated milk
1 cup water
1 quart canola oil
3 cups sugar

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.

Nutrition Facts : Calories 2053.6, Fat 139.2, SaturatedFat 16.2, Cholesterol 209.2, Sodium 314.5, Carbohydrate 186.7, Fiber 3.1, Sugar 101.1, Protein 19.4

MALASADAS



Malasadas image

Categories     Dairy     Breakfast     Brunch     Dessert     Fry     Kid-Friendly     Deep-Fry     Party     Pastry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 24

Number Of Ingredients 11

3 large eggs, room temperature
3/4 cup sugar
5 tablespoons unsalted butter, room temperature
3/4 teaspoon salt
5 1/2 cups (or more) all purpose flour
2 envelopes quick-rising dry yeast
1 cup hot water (110°F to 120°F)
1/3 cup evaporated milk
2 teaspoons vanilla extract
Vegetable oil (for deep-frying)
Additional sugar

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.

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MALASADAS RECIPE - PINTEREST
See more ideas about recipes, malasadas recipe, food. Feb 28, 2022 - Explore Maria De Freitas's board "Malasadas recipe" on Pinterest. See more ideas about recipes, malasadas recipe, food. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca
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MALASADAS - JO COOKS
2021-11-04 Malasadas 4 cups all-purpose flour ½ cup sugar ½ teaspoon salt 1 cup milk lukewarm 4 large eggs beaten oil for frying 1 cup sugar for coating US Customary – Metric Instructions Activate the yeast: In the bowl of your mixer add the yeast, 1 tablespoon of sugar and the ¼ cup of water. Mix with the dough hook or paddle attachment.
From jocooks.com
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TAUNTON PORTUGUESE MALASADAS RECIPE - THERESCIPES.INFO
Malasadas (Portuguese Doughnuts) Recipe Food News. This recipe has been requested time and time again. It is a traditional Portuguese treat that many Bermudians have come to love. Make these at home and let us know how they turned out! Malasadas (Portuguese Donuts) YOU WILL NEED: 1 ¼ pkg yeast 1/3 cup warm water 1 tsp sugar 1 tsp. salt 1 1/3 ...
From therecipes.info
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MALASADAS - DOUGH BY DANIELLE
2020-07-15 Let it sit for about 10 minutes to allow the yeast to bloom, or bubble/grow. Heat the milk in the microwave for 2 minutes so it is hot. To the yeast mixture, add the 1/2 cup of sugar, salt, hot milk, melted butter, and the beaten eggs. Mix until incorporated. Add the flour 1/2 cup at a time and knead for about 5 minutes.
From doughbydanielle.com
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EASY HAWAIIAN STYLE MALASADA RECIPE | BAY AREA VLOGGERS
Vlog #187 In this vlog as we learn how to make the perfect Hawaiian malasadas from Mama Z!Ingredients: 1 tsp dry active yeast1/2 tbsp sugar2 tbsp + 2 tsp war...
From youtube.com
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MALASADAS - THE OISHII KITCHEN
2020-06-18 So, I am introducing you to this mostest nostalgic recipe EVER! MALASADAS. Here ya go☺️ . Print Recipe. Malasadas. Prep Time 2 hrs 20 mins. Cook Time 10 mins. Total Time 2 hrs 30 mins. Course: Dessert. Cuisine: Hawaiian. Servings: 20. Ingredients. 1 tbsp active yeast (or one small packet of active yeast) 1 tsp sugar; 2 tbsp warm water; 1/2 cup milk; 1/2 …
From theoishiikitchen.com
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MALASADA BREAD PUDDING – KATIE IN HER KITCHEN
2021-01-11 Pour the heavy cream into the bowl. Mix until smooth and everything is combined. Pour the mixture evenly over the malasada pieces. Sprinkle the top with cinnamon. Cover lightly and let stand for 1 hour. Preheat the oven to 350°F. Cover the top with foil and bake the bread pudding in a water bath for 1 hour and 20 minutes.
From katieinherkitchen.com
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CHEF SHIGEKANE & CHEF MAVRO’S LILIKOI MALASADAS - HAWAIIAN RECIPES
2021-05-02 Instructions. Mix flour, sugar, and yeast with dough hook. Add in about 1/3 of the eggs to form a firm paste. Mix on medium speed to develop the dough. Add the remaining eggs one by one, mix the dough for 15 more minutes, add the salt. Add the softened butter in three parts. Let the dough rise one time at room temperature, refrigerate for 2 hours.
From cookinghawaiianstyle.com
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