Malazadas Portuguese Doughnuts Recipes

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MALASSADAS | PORTUGUESE DOUGHNUTS



Malassadas | Portuguese Doughnuts image

These malassadas, or Portuguese doughnuts are an irresistible dessert made with fried dough that's coated in cinnamon sugar. They're a treat that harkens back to my childhood.

Provided by David Leite

Categories     Dessert

Time 4h45m

Number Of Ingredients 12

1/2 cup whole milk
2 tablespoons unsalted butter (plus more for the bowl)
3/4 teaspoon kosher salt
1 package active dry yeast
1/3 cup plus 1 teaspoon granulated sugar
2 tablespoons warm water (110°F (43°C))
3 large eggs
3 1/2 cups all-purpose flour (plus more for the work surface)
Nonstick cooking spray
Vegetable oil (for frying)
1 cup granulated sugar
1/2 teaspoon ground cinnamon

Steps:

  • Heat the milk, butter, and salt in a medium saucepan over medium-high heat, stirring frequently, until it just begins to steam and form bubbles around the edges, about 5 minutes. Remove from the heat and let cool until lukewarm.
  • Meanwhile, in a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water. Let stand until foamy, about 10 minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, beat the remaining 1/3 cup sugar and the eggs on medium-high until thick and luscious looking, about 5 minutes.
  • Switch to the dough hook, add the milk mixture, the yeast mixture, and the flour, and mix on low speed until a soft dough forms, about 7 minutes, adding more flour if needed. The dough should be just slightly tacky but not sticky.
  • Turn the dough onto a lightly floured work surface, shape into a ball, and place in a lightly buttered large bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until double in size, about 2 hours.
  • Lightly coat a 13-by-18-inch rimmed baking sheet with cooking spray and turn the dough onto the pan. Press and poke it with your fingers, much like making focaccia, to help stretch it until it's about 1/2 inch thick. Lightly coat the top of the dough with cooking spray, loosely cover the pan with plastic wrap, and let the dough rest at room temperature until double in size, 1 to 1 1/2 hours.
  • Mix together the sugar and cinnamon in a shallow bowl.
  • Fill a medium saucepan with 3 inches of oil and heat over medium-high heat until it reaches 350°F (177°C) on a deep-fry or candy or instant-read thermometer. Monitor the heat to keep a steady temperature.
  • Using scissors or your hands, cut or pull a 2-to-3-inch piece of dough from the baking sheet and stretch it into a 4-to-5-inch circle, then lower it into the oil and fry, turning frequently, just until golden brown on both sides and cooked through, 45 seconds to 1 1/2 minutes, depending on the size. Drain the doughnut on paper towels for 30 seconds and then toss in the cinnamon sugar. Repeat with the remaining dough. Devour warm.

Nutrition Facts : ServingSize 1 malassada, Calories 131 kcal, Carbohydrate 25 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, TransFat 0.04 g, Cholesterol 26 mg, Sodium 84 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 1.2 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 (PORTUGUESE-STYLE DOUGHNUTS) RECIPE - (4.7/5)



Malasadas (Portuguese-Style Doughnuts) Recipe - (4.7/5) image

Provided by MJH

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.

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 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

MALAZADAS (PORTUGUESE DOUGHNUTS)



Malazadas (Portuguese Doughnuts) image

This is a recipe for portuguese donuts. I haven't tried it yet, but I am excited about it! This recipe was posted in reply to a request for Portuguese recipes! Prep time does not include time to set aside. Cook time is estimated as recipe did not provide cook time.

Provided by love4culinary

Categories     Breads

Time 1h20m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 11

1 (1/4 ounce) package yeast
1 teaspoon salt
1/3 cup water
1 1/3 cups heavy cream
1 teaspoon sugar
1 1/3 cups water
2 lbs flour
1/3 cup melted butter
1/3 cup sugar
8 eggs, slightly beaten
oil

Steps:

  • Dissolve yeast in the 1/3 cup warm water and 1 tsp sugar.
  • Set aside until ingredients are dissolved.
  • Measure flour, sugar and salt into a large bowl.
  • Mix cream and water together, and add to dry ingredients.
  • Then add the melted butter and the beaten eggs.
  • Add the dissolved yeast mixture and stir well to form soft dough.
  • Cover and put in a warm place, allowing to stand until double in size; this will take approximately 1 1/2 hours.
  • Drop by spoonfuls into deep hot oil, and fry until light brown.
  • Remove and drain on a rack with absorbent paper towel.
  • Coat with sugar.
  • ENJOY!

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 (PORTUGUESE DOUGHNUTS)



Malasadas (Portuguese Doughnuts) image

Number Of Ingredients 11

1/2 cup milk
4 tablespoons unsalted butter (1/2 stick)
2 tablespoons sugar
1 1/2 teaspoons active dry yeast
1/4 cup warm (105° to 115°F) water
3 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, beaten
vegetable shortening or vegetable oil for deep-frying
1/2 cup sugar
1/4 teaspoon ground cinnamon

Steps:

  • 1. In a small saucepan, heat the milk, butter, and sugar over low heat until the butter melts. Remove from heat and let stand until tepid. 2. In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved. 3. Lightly butter a medium bowl. In a food processor, pulse the flour and salt to combine. With the machine running, add the yeast mixture, then the milk mixture and eggs. Process until the mixture forms a soft dough. To make the dough by hand, mix the flour and salt in a large bowl. Stir in the yeast mixture, milk mixture, and eggs to make a soft dough. 4. Transfer to a lightly floured work surface and knead just until smooth, 3 to 5 minutes. Do not overknead the dough. Transfer the dough to the bowl and turn to coat the dough with butter. Cover the bowl tightly with plastic wrap. Let stand in a warm place until almost doubled (if you insert a finger 1/2 inch into the dough, it will leave an impression), about 1 1/2 hours. 5. Punch down the dough, turn it again to coat lightly with butter, and cover. Let rise again until almost doubled, about 45 minutes. 6. Line a large baking sheet with waxed paper. Divide the dough into 16 pieces and roll each into a ball. Place a ball on an unfloured work surface. Roll the dough underneath your hands, moving your hands apart in a horizontal movement while rolling, until the dough is rolled and stretched into a 6-inch rope about 1/2 inch wide. Place on the waxed paper and cover loosely with plastic wrap. Repeat with the remaining dough. 7. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the doughnuts, turning once, until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack to drain. 8. In a large paper bag, mix the sugar and cinnamon. Add a few doughnuts at a time to the bag, close the bag, and shake it to coat the doughnuts. Serve warm or at room temperature.

Nutrition Facts : Nutritional Facts Serves

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Jun 2, 2013 - Malasadas Recipe (Portuguese doughnuts popular in Hawaii) I really want to try these. Saw it on a food show about Hawaii. Jun 2, 2013 - Malasadas Recipe (Portuguese doughnuts popular in Hawaii) I really want to try these. ... Honolulu's Famous Leonard's Bakery Malasada Recipe! I love malasadas!!!!! :o) I cannot wait to try, I know ...
From pinterest.com


MALAZADAS (PORTUGUESE DOUGHNUTS) RECIPE - FOOD NEWS
Canola or other neutral- flavored vegetable oil for deep-frying (about 2 quarts) Directions. 1. In a small bowl, sprinkle the yeast and the 1 teaspoon sugar over 1/4 cup lukewarm water (100° to 110°F), stir to dissolve, and let stand until foamy, about 5 minutes.
From foodnewsnews.com


MALASADAS (HAWAIIAN DONUTS) » HUMMINGBIRD HIGH
2014-01-15 Small Batch Baked Ube Mochi Donuts. Lilac Sugar Donuts. hawaiian sweet bread rolls. Brioche Donuts with Honey Glaze. sumac sugar jelly donuts + a mother's day giveaway. blood orange cake donuts. 119. Add to favorites. Added to Favorites.
From hummingbirdhigh.com


COPYCAT LEONARD'S BAKERY MALASADAS RECIPE BY TODD WILBUR
The chain will ship malasadas from Hawaii to your house on the mainland for a pretty hefty fee (nearly $100), but even after following strict reheating instructions, eating a two-day-old malasada is not the same heavenly experience as consuming a fresh one. A fluffy, fresh malasada turns into a tough and chewy malasada in just a few hours.
From topsecretrecipes.com


MALASADAS | TRADITIONAL SWEET PASTRY FROM MADEIRA, PORTUGAL
Malasadas are traditional Portuguese yeast-leavened doughnuts made from eggs, flour, sugar, and milk. They are sometimes coated with cinnamon or granulated sugar. The original Portuguese malasadas don't have any holes or fillings, but the variations prepared in Hawaii do. The popularity of malasadas in Hawaii is not accidental – Portuguese ...
From tasteatlas.com


MALASADAS ~ PORTUGUESE DOUGHNUTS | KOSHER RECIPES
4 1/2 cups of flour. 2 1/2 teaspoons dry yeast (1 package) 1/2 cup warm water. 6 eggs. 3/4 cups sugar + more for rolling finished malasadas. 1/2 cup soy milk (or milk for dairy) 1/2 teaspoon salt. 1/2 cup margarine (or butter for dairy) oil for frying.
From leahcookskosher.com


HAWAIIAN MALASADA RECIPE | PLAIN OR FILLED - GLOBAL BAKES
2022-04-12 Instructions. In the bowl of a stand mixer or a large bowl, whisk together the water and the yeast. Stir together and set aside until the yeast becomes foamy, about 5 minutes. Put the milk, butter, sugar, yolks, salt, and the milk powder into the bowl with the yeast. With the paddle attachment, mix together briefly.
From globalbakes.com


MALASADAS HAWAIIAN DONUTS - IZZYCOOKING
2022-08-12 How to Make Malasadas. Add the yeast, 1 teaspoon of sugar, and water heated to 115°F to a small bowl. Set aside for about 10 minutes until foamy. In the bowl of a stand mixer fitted with the paddle attachment, mix the eggs until light and fluffy. Add the evaporated milk, milk, melted butter, ½ cup of sugar, and the yeast mixture.
From izzycooking.com


VEGAN MALASADAS (PORTUGUESE DONUTS) | TWO MARKET GIRLS
Jun 18, 2021 - These Vegan Malasadas are a traditional Portuguese fried doughnut that's sweet, light, fluffy, and tossed in sugar. | TMG
From pinterest.ca


MALASADAS (PORTUGUESE-HAWAIIAN DOUGHNUTS) RECIPE
2013-07-06 Hawaiians toss malasadas in sugar alone, but if you prefer them mainland style, add a few pinches of ground cinnamon to the sugar. Makes 24 doughnuts. Ingredients. 1 envelope active dry yeast (about 2 ½ teaspoons) 1/2 cup plus 1 teaspoon sugar, plus 2 cups for coating the doughnuts 6 eggs, at room temperature 4 tablespoons unsalted butter, melted
From organicauthority.com


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