Malasadas
Malasadas are traditional Portuguese-inspired fried doughnuts with a sweet, delicate flavor.The yeast-raised dough creates a soft, fluffy, and airy texture.Each doughnut is fried until golden brown and beautifully puffed.A coating of granulated sugar adds sweetness and a light crunch.Optional fillings such as vanilla custard or chocolate make them extra indulgent.Serve these delicious homemade pastries warm for the best experience.
Ingredients
For the Dough
- 4 cups (500 g) all-purpose flour
- 2¼ teaspoons (7 g) active dry yeast
- ¾ cup (180 ml) warm milk
- ½ cup (100 g) granulated sugar
- 3 large eggs, at room temperature
- ¼ cup (57 g) unsalted butter, softened
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Vegetable oil, for deep-frying
For the Sugar Coating
- - 1 cup (200 g) granulated sugar
Instructions
- Pour the warm milk into a small bowl. The milk should feel comfortably warm rather than hot, ideally around 100–110°F (38–43°C).Add the yeast and a teaspoon of the measured sugar. Stir gently and allow the mixture to stand for 5–10 minutes until foamy. If it does not foam, the yeast may be inactive or the milk may have been too hot or too cold
- In a large mixing bowl, whisk together the eggs, remaining sugar, vanilla extract, softened butter, and optional lemon zest.Add the activated yeast mixture and stir until the ingredients are well combined.
- In a separate bowl, combine the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.Transfer the dough to a lightly floured surface and knead for approximately 8–10 minutes, or until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook.The dough should feel soft and slightly tacky. Add only a little extra flour if it is excessively sticky, as too much flour can make the finished malasadas dense.
- Place the dough in a lightly greased bowl and turn it once to coat the surface. Cover with a clean kitchen towel or plastic wrap.Leave it in a warm, draft-free place for approximately 1–1½ hours, or until it has doubled in size. The exact rising time depends on the temperature of your kitchen.
- Gently press down the risen dough to release excess air. Transfer it to a lightly floured work surface.Roll the dough to approximately ½ inch (1.25 cm) thick. Cut into rounds using a dough cutter or the rim of a glass, or divide the dough into evenly sized balls.Place the shaped dough pieces on parchment-lined trays, leaving space between them. Cover and let them rise for another 20–30 minutes until puffy
- Pour vegetable oil into a heavy-bottomed pot or deep fryer, ensuring there is sufficient room for the oil to bubble safely without overflowing.Heat the oil to 350°F (175°C). Use a kitchen thermometer to maintain a consistent temperature.If the oil is too hot, the outside may brown before the center cooks. If it is too cool, the malasadas can absorb excess oil and become greasy.
- Carefully lower a few dough pieces into the hot oil, working in small batches. Avoid overcrowding the pot.Fry for approximately 2–3 minutes per side, adjusting the time according to the size and thickness of the dough. Turn gently and cook until both sides are golden brown and the centers are fully cooked.Transfer the finished malasadas to a wire rack or a plate lined with paper towels. Allow excess oil to drain briefly.
- Place the granulated sugar in a shallow bowl. While the malasadas are still warm, roll each one in sugar until evenly coated.For an extra-sweet finish, add a second light coating after the first layer has settled.
- For filled malasadas, allow the doughnuts to cool slightly. Transfer your chosen filling to a piping bag fitted with a small round tip.Insert the tip into the side of each doughnut and pipe in vanilla custard, chocolate cream, coconut cream, or fruit jam.
- Arrange the malasadas on a serving plate and enjoy them while they are still warm. Pair them with coffee, tea, hot chocolate, or a glass of milk.For the most authentic simple version, serve them plain inside with a generous sugar coating on the outside.
Notes
- Check the yeast: Active, foamy yeast helps the dough rise properly and creates a lighter texture.
- Use warm milk: Milk that is too hot can damage the yeast and prevent the dough from rising.
- Knead thoroughly: Proper kneading develops gluten, helping the malasadas hold their shape.
- Allow enough rising time: The dough should visibly expand before shaping and frying.
- Maintain the oil temperature: Aim for 350°F (175°C) throughout frying.
- Fry in small batches: Adding too many pieces at once can lower the oil temperature.
- Coat while warm: Sugar adheres best when the doughnuts are freshly fried and still warm.
- Enjoy them fresh: Malasadas have their best texture on the day they are prepared.