Description
Portuguese doughnuts, or malasadas, are soft, deep-fried pastries coated in sugar. These fluffy treats originated in Portugal and became especially popular in Hawaii. They’re often served plain, but you can also fill them with custard, jam, or chocolate for an extra treat.
Ingredients
1 tablespoon active dry yeast
1/4 cup warm water (about 110°F)
1 cup granulated sugar, divided
6 large eggs
1/2 cup whole milk, warmed
1/2 cup unsalted butter, melted
1/2 teaspoon salt
4 to 5 cups all-purpose flour (as needed)
Vegetable oil, for frying
Extra granulated sugar, for coating
Instructions
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In a small bowl, dissolve yeast in warm water with 1 tablespoon of the sugar. Let it sit for 5–10 minutes until foamy.
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In a large mixing bowl, beat the eggs and remaining sugar until light and fluffy.
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Add the milk, melted butter, salt, and the yeast mixture. Mix to combine.
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Gradually add flour, 1 cup at a time, until a soft, slightly sticky dough forms.
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Transfer the dough to a floured surface and knead for about 5–7 minutes until smooth and elastic.
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Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–2 hours or until doubled in size.
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Punch down the dough and roll it out to about 1/2 inch thick. Cut into squares or circles.
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Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry doughnuts in batches for 2–3 minutes per side, or until golden brown.
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Remove with a slotted spoon and drain on paper towels. While still warm, roll in granulated sugar.
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Serve fresh and warm. Optional: Fill with your favorite custard or jam using a piping bag.
Notes
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Make sure your oil stays at a steady 350°F for even frying.
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These are best enjoyed the day they’re made.
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You can also dust them with cinnamon sugar or powdered sugar for variety.
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To fill them, poke a hole in the side with a skewer and pipe in custard, Nutella, or fruit jam.