Malazadas Portuguese Doughnuts
Transport your taste buds to the sunny shores of Portugal with these irresistible Malasadas—Portuguese doughnuts that are delightfully golden, fluffy, and sugar-crusted. Perfectly sweet and slightly crisp on the outside, with a pillowy soft interior, these homemade treats are a must-try for any doughnut lover. Made with pantry staples like all-purpose flour, milk, butter, and eggs, and deep-fried to perfection, malasadas are traditionally coated in granulated sugar while still warm for an indulgent finish. With just a bit of patience for the dough to rise, this recipe rewards you with warm, melt-in-your-mouth sweetness that’s perfect for breakfast, dessert, or a special snack. Serve them freshly fried for the ultimate flavor experience!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 0.5 cups Granulated sugar
- 1 cup Whole milk
- 0.25 cups Unsalted butter
- 3 Large eggs
- 0.5 teaspoons Salt
- 4 cups Vegetable oil (for frying)
- 1 cup Granulated sugar (for dusting)
Instructions
Warm the milk gently in a small saucepan until it is lukewarm (around 110°F/43°C). Remove from heat and stir in the active dry yeast and a teaspoon of sugar. Let the mixture sit for 5–10 minutes until it becomes foamy.
In the bowl of a stand mixer, combine the all-purpose flour, granulated sugar, and salt. Mix on low speed to combine.
Melt the butter in a small saucepan or microwave until fully melted. Allow it to cool slightly.
In a separate bowl, whisk together the eggs and melted butter until smooth.
Pour the milk and yeast mixture, along with the egg and butter mixture, into the bowl containing the dry ingredients.
Using the dough hook attachment of the stand mixer, knead the dough on low speed for about 6–8 minutes until it becomes smooth, elastic, and slightly sticky. If kneading by hand, this process may take 10–12 minutes.
Lightly grease a large bowl with oil, place the dough inside, and cover it with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for about 1 to 1.5 hours until it doubles in size.
Once the dough has risen, punch it down gently to release the air. Turn it onto a lightly floured surface and divide it into 18 equal pieces.
Roll each piece of dough into a ball and place them on a baking sheet lined with parchment paper or a lightly floured surface. Cover them with a kitchen towel and let them rest for an additional 30 minutes.
Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain a consistent temperature.
Carefully lower 2–3 malasadas at a time into the oil, ensuring not to overcrowd the pot. Fry them for about 2 minutes on each side until they are golden brown and puffed. Use a slotted spoon to remove them from the oil and drain them on a paper towel-lined plate.
While the malasadas are still warm, roll them in granulated sugar until fully coated.
Serve warm, and enjoy your freshly made malasadas!
Nutrition Facts
Calories |
12107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1025.2 g | 1314% | |
| Saturated Fat | 176.6 g | 883% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 733.1 g | 267% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 351.7 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 427 mg | 33% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1080 mg | 23% | |
*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.
