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.
Ingredients
Scale
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)
Instructions
- Activate the yeast mixture by combining warm water with dry yeast in a small bowl, allowing it to bloom and become bubbly.
- In a spacious mixing bowl, combine flour, sugar, and a pinch of salt, creating a well in the center for the wet ingredients.
- Pour the frothy yeast mixture into the flour mixture, adding eggs and softened butter to form a smooth, elastic dough.
- Knead the dough thoroughly on a lightly floured surface for 8-10 minutes until it becomes silky and springs back when gently pressed.
- 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.
- Punch down the risen dough and divide it into equal-sized portions, gently shaping each into a round ball.
- Allow the shaped dough balls to rest and proof for an additional 30 minutes, ensuring they become puffy and light.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F, maintaining a consistent temperature.
- Carefully lower the dough balls into the hot oil, frying them until they turn golden brown and crispy on all sides.
- Remove the fried doughnuts using a slotted spoon, placing them on paper towels to drain excess oil.
- While still warm, generously coat the malasadas with granulated sugar, ensuring an even, sweet covering.
- 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