Malasadas 2
Experience the indulgent delight of homemade **Malasadas**, the iconic Portuguese-style donuts that are irresistibly soft, pillowy, and coated in a sweet sugar crust. This foolproof recipe starts with a rich, yeast-risen dough made from simple pantry staples like all-purpose flour, whole milk, and eggs, ensuring a tender texture that’s effortlessly addictive. The malasadas are fried to golden perfection, achieving a crisp exterior that contrasts beautifully with the fluffy interior. With a hint of vanilla and a generous sugar coating, these treats are pure comfort in every bite. Perfect for breakfast, dessert, or a celebratory treat, malasadas are best enjoyed fresh and warm. Learn how to master these classic fried donuts with easy step-by-step instructions and pro tips for flawless frying every time!
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 0.25 cups granulated sugar
- 2.25 teaspoons instant yeast
- 0.5 teaspoons salt
- 1 cups whole milk
- 4 tablespoons unsalted butter, melted
- 3 units large eggs
- 1 teaspoons vanilla extract
- 4 cups neutral oil for frying (e.g., vegetable oil)
- 1 cups granulated sugar for coating
Instructions
In a large mixing bowl, whisk together the flour, sugar, yeast, and salt until well combined.
In a medium saucepan or microwave-safe bowl, warm the milk until it is lukewarm (about 100°F or 38°C). Ensure it is not too hot, as this can kill the yeast.
Add the melted butter, eggs, and vanilla extract to the milk, then whisk until fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or using a stand mixer fitted with a paddle attachment, until a sticky dough forms.
Turn the dough onto a lightly floured surface and knead for about 8–10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook to knead the dough for 6–8 minutes.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–2 hours, or until it has doubled in size.
Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it out to about 1/2-inch thickness.
Using a round cutter (about 3 inches in diameter), cut out circles of dough. Reroll and cut the scraps as necessary.
Place the dough circles on a parchment-lined baking sheet, cover with a towel, and let them rest for 15–20 minutes while heating the oil.
In a heavy-bottomed pot or deep fryer, heat the oil to 350°F (175°C). Use a thermometer to maintain an even temperature.
Carefully fry the dough circles in batches, 2–3 at a time, for about 1–2 minutes per side or until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.
While still warm, dredge each malasada generously in granulated sugar until fully coated.
Serve fresh and enjoy immediately! Malasadas are best enjoyed the same day they are made.
Nutrition Facts
Calories |
957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 108 mg | 5% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 22.2 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
