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Malasadas

While this recipe takes some time in the kitchen, the end result is a delectable yeast doughnut that is soft & fluffy. Deep-fried and then dipped in sugar, you cannot go wrong!

Malasadas

While this recipe takes some time in the kitchen, the end result is a delectable yeast doughnut that is soft & fluffy. Deep-fried and then dipped in sugar, you cannot go wrong!

Malasadas

Prep Time

2 hours 30 min

Total Time

3 hours

Serves

12 pieces

Print

Ingredients

1x package active dry yeast (2 ¼ tsp)

1 tbsp white sugar

¼ cup warm water

4 cups all purpose flour

1/2 cup white sugar

½ tsp salt

1 cup milk, warmed

4 eggs, whisked

¼ cup melted butter

A couple quarts canola Oil for frying

1 cup Sugar for coating

Instructions

  1. Line a baking sheet with parchment paper and spray or grease; set aside. Line another tray with paper towels and set aside. Put 1 cup sugar in a bowl and set aside.
  2. Dissolve the yeast and 1 tbsp sugar in ¼ cup warm water in a small bowl and let sit for 5-10 minutes until it becomes frothy. While the yeast is sitting, warm the milk over medium heat.
  3. In a large mixing bowl, stir together flour, sugar and salt.
  4. Make a well in the center of the flour mixture and add in warmed milk, whisked eggs, melted butter, and yeast mixture.
  5. Stir thoroughly with a wooden spoon to form a soft dough. It will be sticky so keep some flour nearby. Remove the dough from the bowl and knead to form a soft/smooth dough, about 5-10 minutes.
  6. Place the dough back in a bowl, cover lightly with a towel and let rise until doubled in size, about 1 hour to 1 ½ hours.
  7. Remove the dough to a lightly floured surface and shape/roll into a 9×12 inch square. Cut dough into 12 squares (3×3 inch squares) and place on the greased parchment paper. Cover with a towel and let rise for another 30 minutes.
  8. Add 1 ½ – 2 inches canola oil to a 6 quart pot, heat oil over medium-high heat to hot but not smoking (to 350F if you have a thermometer) or you can take a small piece of dough and dip it in the oil, if it sizzles the oil is ready (took about 10-15 minutes to warm up).
  9. Working in batches, cook donuts 1-2 minutes per side, cooking 2-3 at a time making sure the pan isn’t crowded, until puffed up and golden brown.
  10. Place finished malasadas on a paper towel lined tray and allow to rest for a few minutes before rolling in the extra sugar.
  11. Repeat until finished.

 

TIPS

Serve these donuts plain or with your choice of jams or dipping sauces like lemon curd or dulce de leche.

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