Malasadas Dois
Malasadas Dois are soft, golden fried doughnuts coated in sugar and inspired by Portuguese sweet-making traditions.Flavor: Sweet, buttery, and lightly yeastyTexture: Fluffy inside with a delicate fried crustCooking method: Deep-fryingMain ingredients: Flour, yeast, milk, eggs, butter, and sugarBest occasion: Breakfast, parties, holidays, and afternoon snacksServing suggestion: Serve warm with coffee, tea, or chocolate sauce
Ingredients
For the Dough
- 4 cups (500 g) all-purpose flour
- 2 1/4 teaspoons (7 g) instant yeast
- 1/3 cup (65 g) granulated sugar
- 3/4 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240 ml) lukewarm milk
- 1/4 cup (57 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg, optional
For Frying and Coating
- Neutral vegetable oil, sufficient for deep-frying
- 1 cup (200 g) granulated sugar for coating
- 1 teaspoon ground cinnamon, optional
Instructions
- If using active dry yeast, combine it with the lukewarm milk and a teaspoon of the measured sugar. Leave it for 5–10 minutes until foamy. If using instant yeast, you can mix it directly with the dry ingredients.Make sure the milk is lukewarm rather than hot, as excessive heat can damage the yeast.
- In a large mixing bowl, combine the flour, yeast if using instant yeast, sugar, salt, and optional nutmeg. Mix thoroughly so the ingredients are evenly distributed.
- Add the eggs, lukewarm milk, and vanilla extract. Mix until a rough dough forms. Add the softened butter and continue mixing until it is incorporated.
- Knead the dough for approximately 8–10 minutes by hand, or 5–7 minutes using a stand mixer with a dough hook. The dough should become smooth, elastic, and slightly tacky.If the dough feels excessively sticky, add flour one tablespoon at a time. Avoid adding too much, as a dry dough can produce heavy doughnuts
- Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 60–90 minutes, or until approximately doubled in size.
- Gently press the dough to release excess air. Transfer it to a lightly floured surface and divide it into 12–14 equal portions.Shape each portion into a smooth ball or slightly flattened round. Place the pieces on a parchment-lined tray, leaving enough space between them.
- Cover the shaped dough loosely and let it rest for another 20–30 minutes. The dough should look slightly puffed and feel light.Meanwhile, place the coating sugar in a shallow bowl. Add cinnamon if you prefer a spiced finish.
- Pour vegetable oil into a deep, heavy-bottomed pot, filling it no more than halfway. Heat the oil to approximately 170–175°C (340–350°F).Use a kitchen thermometer if possible. Oil that is too hot will brown the outside before the center cooks, while oil that is too cool can make the doughnuts greasy.
- Carefully lower a few dough portions into the oil, leaving enough room for them to expand. Fry for approximately 2–3 minutes per side, adjusting the time according to their size.Turn them gently and cook until both sides are golden brown and the centers are cooked through. Avoid overcrowding the pot because this lowers the oil temperature.
- Remove the cooked malasadas with a slotted spoon and place them on a wire rack or a tray lined with paper towels.When they are warm but safe to handle, roll them in granulated sugar until evenly coated. For a cinnamon variation, use the prepared cinnamon sugar.
- Allow the doughnuts to cool slightly before serving. Enjoy them plain or pair them with fruit jam, chocolate sauce, or a little pastry cream.Food safety tip: Never leave hot oil unattended. Keep water away from the frying pot, lower the dough gently to prevent splashing, and never use water to extinguish an oil fire.
Notes
- Use fresh yeast: Fresh, active yeast helps create light and fluffy doughnuts.
- Check the milk temperature: Lukewarm milk encourages yeast activity without damaging it.
- Measure the flour carefully: Too much flour can make the doughnuts dense.
- Allow adequate rising time: Proper fermentation improves the flavor and texture.
- Keep the dough covered: This prevents the surface from drying during proofing.
- Maintain oil temperature: Consistent heat helps the doughnuts cook evenly.
- Coat while warm: Sugar adheres best when the malasadas are still slightly warm.
- Enjoy them fresh: Malasadas are at their best on the day they are fried.