The Fluffiest Portuguese Doughnuts (Malasadas) Recipe Ever

Crispy golden malasadas dance with delightful sweetness, promising a Portuguese culinary adventure that captures island traditions.

Sugar-dusted memories whisper of sunny beaches and festive celebrations in the Azores.

Pillowy soft dough transforms into irresistible treats that melt in you mouth with each heavenly bite.

Generations of bakers have perfected this simple yet magical recipe, passing down secrets from kitchen to kitchen.

Traditional techniques blend with pure comfort, creating something more than just a dessert.

Warm, fluffy malasadas invite you to savor a moment of pure joy and cultural connection.

Let these delectable rounds transport you to a world of pure deliciousness.

Why People Enjoy Portuguese Doughnuts (Malasadas)

• Unlock Quick Homemade Goodness: These Portuguese doughnuts are super easy to whip up in your own kitchen, requiring just basic ingredients and minimal baking skills.
• Celebrate Cultural Comfort: Malasadas bring authentic Portuguese street food charm directly to your dining table, offering a delightful taste of traditional bakery treats without complex techniques.
• Perfect Party Pleaser: These fluffy, sugar-coated doughnuts work wonderfully for casual gatherings, weekend brunch, or as a sweet surprise for family and friends who love warm, freshly fried pastries.
• Speedy Sweet Satisfaction: With just 30-40 minutes total preparation and cooking time, these doughnuts deliver instant dessert gratification that feels like a special culinary adventure.

What You’ll Need For Portuguese Doughnuts (Malasadas)

• Flour: The foundation of the dough, providing structure and texture for the classic Portuguese doughnuts.
• Yeast: Essential for making the dough rise and creating a light, airy texture.
• Sugar: Adds sweetness and helps activate the yeast for proper dough development.

• Warm Water: Helps activate the yeast and create the right environment for dough rising.
• Eggs: Provide richness, moisture, and help bind the ingredients together.
• Milk: Adds tenderness and subtle flavor to the dough.
• Butter: Brings richness and a smooth, tender quality to the malasadas.

• Salt: Enhances overall flavor and balances the sweetness.
• Vanilla Extract: Adds a warm, aromatic background note to the dough.
• Powdered Sugar: Traditional coating that adds a sweet finish to the malasadas.

Steps For Making Portuguese Doughnuts (Malasadas)

Step 1: Activate The Yeast

In a cozy mixing bowl, combine warm water and yeast. Allow the mixture to rest and become wonderfully frothy for about 5-10 minutes. You’ll notice tiny bubbles forming, which signals your yeast is ready to work its magic.

Step 2: Create The Dough Base

• Flour
• Sugar
• Salt

Create a small well in the center and pour in the activated yeast mixture. Gently incorporate the liquid into the dry ingredients using a wooden spoon or your hands.

Step 3: Knead The Dough

Transfer the shaggy dough onto a lightly floured surface. Begin kneading with enthusiasm, pushing and folding the dough until it becomes smooth and elastic. This process usually takes about 8-10 minutes of gentle, consistent working.

Step 4: First Rise

Place the kneaded dough in a lightly oiled bowl, covering it with a clean kitchen towel. Let the dough rest in a warm, draft-free spot for approximately 1 hour, or until it doubles in size.

Step 5: Shape The Malasadas

Punch down the risen dough and divide it into equal portions. Roll each portion into a small ball, ensuring they’re smooth and uniform.

Step 6: Second Rise

Arrange the dough balls on a baking sheet, leaving space between each. Cover with a towel and let them rise again for about 30-45 minutes.

Step 7: Deep Fry The Doughnuts

Heat oil in a deep pan or fryer to 350-375°F. Carefully lower the risen dough balls into the hot oil, frying until golden brown on all sides. Work in small batches to maintain oil temperature.

Step 8: Coat With Sweet Goodness

Once fried, transfer malasadas to a paper towel-lined plate to drain excess oil. While still warm, roll them in granulated sugar for that classic sweet coating.

Step 9: Serve And Enjoy

Serve these delectable Portuguese doughnuts immediately. They’re best enjoyed warm, with a cup of coffee or hot chocolate.

Simple Tricks For Portuguese Doughnuts (Malasadas)

• Activate Yeast Perfectly: Ensure water temperature is between 100-110°F to wake up the yeast without killing it, creating a bubbly, frothy mixture that guarantees soft, fluffy malasadas.
• Knead with Care: Use gentle, consistent motions when working the dough to develop gluten without overworking, which keeps the texture light and tender.
• Control Oil Temperature: Maintain oil at 350-375°F for even cooking, preventing greasy exteriors and ensuring golden-brown, crispy malasadas that are cooked through.
• Sugar Coating Technique: Roll warm doughnuts in granulated sugar immediately after frying to help the sugar stick better and create a delightful, sweet crunch.
• Make-Ahead Magic: Prepare dough the night before and refrigerate for a slow rise, developing deeper flavors and making morning preparation easier.

How To Store Portuguese Doughnuts (Malasadas)

• Preserve the delightful freshness of your homemade malasadas with these smart storage tricks.
• Keep leftover doughnuts in an airtight container at room temperature for up to 2 days, ensuring they remain soft and delectable.
• Refrigerate the malasadas for extended shelf life, but be sure to gently reheat them in the oven or air fryer to restore their crispy exterior and warm, pillowy texture.
• Want to save some for later? Freeze the doughnuts in a sealed freezer bag for up to 3 weeks, separating layers with parchment paper to prevent sticking, and thaw at room temperature when you're ready to enjoy these Portuguese treats again.

Best Drinks Or Sweets With Portuguese Doughnuts (Malasadas)

• Craft a Sweet Portuguese Wine Companion: Pair malasadas with a chilled glass of moscatel, a sweet Portuguese dessert wine that beautifully complements the doughnuts' sugary exterior and soft, pillowy texture.
• Balance with Robust Coffee Contrast: Serve these delightful malasadas alongside a strong Portuguese espresso or bica, which cuts through the sweetness and provides a rich, bold counterpoint to the light, airy pastry.
• Elevate with Fruit Preservation Harmony: Accompany the doughnuts with traditional Portuguese marmelada (quince jam) or homemade fruit preserves, adding a tangy brightness that enhances the doughnut's delicate flavor profile.
• Create a Tropical Beverage Match: Sip on a fresh passionfruit juice or a light coconut water to bring a refreshing tropical note that cleanses the palate between bites of these sugar-coated treats.

New Ideas For Portuguese Doughnuts (Malasadas)

• Sugar-Coated Classic: Roll warm malasadas in granulated sugar for a traditional Portuguese street fair experience, creating a simple yet irresistible sweet coating that enhances the soft, pillowy texture.
• Chocolate Cream Surprise: Fill freshly fried malasadas with rich chocolate pastry cream, injecting a decadent center that transforms the traditional doughnut into an indulgent dessert treat.
• Cinnamon Fusion: Dust warm malasadas with a blend of cinnamon and powdered sugar, adding a warm, aromatic spice that complements the light, airy dough and provides a comforting flavor profile.
• Tropical Fruit Fusion: Drizzle malasadas with passion fruit or guava glaze, introducing a bright, tangy element that connects the Portuguese pastry to Hawaiian and Brazilian culinary influences.

Questions About Portuguese Doughnuts (Malasadas)

• What are malasadas originally from?

Malasadas are a traditional sweet pastry from Portugal, specifically originated in the Azores islands, and were later popularized in Hawaii by Portuguese immigrants.

• Are malasadas different from regular doughnuts?

Unlike typical doughnuts, malasadas do not have a hole in the center and are typically coated entirely in granulated sugar, giving them a unique, rich texture and sweet finish.

• Do I need special skills to make malasadas at home?

No special baking skills are required. With basic ingredients and simple steps, even beginner bakers can successfully make delicious malasadas by following the recipe carefully and ensuring the yeast is properly activated.

• Why do malasadas use yeast in the recipe?

Yeast helps the dough rise, creating a light, fluffy, and soft interior texture that makes malasadas distinct from other fried pastries, giving them their signature airy and delicate consistency.

Portuguese Doughnuts (Malasadas) Recipe

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4.6 from 27 reviews

• Total Time: 2 hours 30 minutes
• Yield: 12 1x

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Description

Delightful Portuguese Malasadas dance with golden, sugary charm, inviting sweet-toothed enthusiasts into a world of crispy, pillowy indulgence. Warm, fluffy pastries promise a delectable journey through traditional Brazilian bakery magic you’ll savor with pure culinary joy.

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Ingredients

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Main Ingredients:

• 4 cups (500 g) all-purpose flour
• 3 large eggs
• ¾ cup (180 ml) whole milk, warmed
• ¼ cup (60 ml) warm water
• ¼ cup (60 g) unsalted butter, melted

Leavening and Sweetening Ingredients:

• 2 ¼ teaspoons (1 packet) active dry yeast
• ⅓ cup (70 g) granulated sugar
• ½ teaspoon salt

Flavoring and Cooking Ingredients:

• 1 teaspoon vanilla extract
• 4 cups (950 ml) vegetable oil (for frying)
• 1 cup (200 g) granulated sugar (for coating)
• 1 teaspoon ground cinnamon (optional)

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Instructions

1. Activate the yeast mixture by combining warm water with dry yeast in a small bowl, allowing it to bloom and become bubbly.
2. In a spacious mixing bowl, combine flour, sugar, and a pinch of salt, creating a well in the center for the wet ingredients.
3. Pour the frothy yeast mixture into the flour mixture, adding eggs and softened butter to form a smooth, elastic dough.
4. Knead the dough thoroughly on a lightly floured surface for 8-10 minutes until it becomes silky and springs back when gently pressed.
5. Transfer the dough to a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free location for approximately 1 hour or until doubled in size.
6. Punch down the risen dough and divide it into equal-sized portions, gently shaping each into a round ball.
7. Allow the shaped dough balls to rest and proof for an additional 30 minutes, ensuring they become puffy and light.
8. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F, maintaining a consistent temperature.
9. Carefully lower the dough balls into the hot oil, frying them until they turn golden brown and crispy on all sides.
10. Remove the fried doughnuts using a slotted spoon, placing them on paper towels to drain excess oil.
11. While still warm, generously coat the malasadas with granulated sugar, ensuring an even, sweet covering.
12. Serve immediately, enjoying the warm, pillowy texture of these traditional Portuguese treats.

Notes

• Add a pinch of sugar to the yeast mixture to help activate and speed up fermentation for fluffier doughnuts.
• Use room temperature eggs to ensure smooth incorporation into the dough and consistent texture.
• Consider using a stand mixer with a dough hook for easier kneading and more even gluten development, which results in softer malasadas.
• Test oil temperature with a small piece of dough to ensure perfect golden-brown frying without burning or undercooking.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Mixing
• Cuisine: Portuguese

Nutrition

• Serving Size: 12
• Calories: 280
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 60 mg