MALASSADAS | PORTUGUESE DOUGHNUTS
These malassadas, or Portuguese doughnuts are an irresistible dessert made with fried dough that's coated in cinnamon sugar. They're a treat that harkens back to my childhood.
Provided by David Leite
Categories Dessert
Time 4h45m
Number Of Ingredients 12
Steps:
- Heat the milk, butter, and salt in a medium saucepan over medium-high heat, stirring frequently, until it just begins to steam and form bubbles around the edges, about 5 minutes. Remove from the heat and let cool until lukewarm.
- Meanwhile, in a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water. Let stand until foamy, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, beat the remaining 1/3 cup sugar and the eggs on medium-high until thick and luscious looking, about 5 minutes.
- Switch to the dough hook, add the milk mixture, the yeast mixture, and the flour, and mix on low speed until a soft dough forms, about 7 minutes, adding more flour if needed. The dough should be just slightly tacky but not sticky.
- Turn the dough onto a lightly floured work surface, shape into a ball, and place in a lightly buttered large bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until double in size, about 2 hours.
- Lightly coat a 13-by-18-inch rimmed baking sheet with cooking spray and turn the dough onto the pan. Press and poke it with your fingers, much like making focaccia, to help stretch it until it's about 1/2 inch thick. Lightly coat the top of the dough with cooking spray, loosely cover the pan with plastic wrap, and let the dough rest at room temperature until double in size, 1 to 1 1/2 hours.
- Mix together the sugar and cinnamon in a shallow bowl.
- Fill a medium saucepan with 3 inches of oil and heat over medium-high heat until it reaches 350°F (177°C) on a deep-fry or candy or instant-read thermometer. Monitor the heat to keep a steady temperature.
- Using scissors or your hands, cut or pull a 2-to-3-inch piece of dough from the baking sheet and stretch it into a 4-to-5-inch circle, then lower it into the oil and fry, turning frequently, just until golden brown on both sides and cooked through, 45 seconds to 1 1/2 minutes, depending on the size. Drain the doughnut on paper towels for 30 seconds and then toss in the cinnamon sugar. Repeat with the remaining dough. Devour warm.
Nutrition Facts : ServingSize 1 malassada, Calories 131 kcal, Carbohydrate 25 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, TransFat 0.04 g, Cholesterol 26 mg, Sodium 84 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 1.2 g
MALASADAS
Aloha! Here in Hawaii, malasadas are the ONLY donuts we have! They are sold at fundraisers and are very popular. There are many Portuguese descendants in the islands. Onolicious!
Provided by IDAJ
Categories Bread Yeast Bread Recipes
Yield 84
Number Of Ingredients 12
Steps:
- Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
- In small bowl, beat eggs until thick.
- Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
- Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 13.2 g, Cholesterol 15.6 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.9 g, Sodium 40 mg, Sugar 6.3 g
MALASADAS (PORTUGUESE-STYLE DOUGHNUTS) RECIPE - (4.7/5)
Provided by MJH
Number Of Ingredients 11
Steps:
- Combine 1 egg, 3/4 cup sugar, butter and salt in bowl of heavy-duty mixer fitted with dough hook attachment; beat until blended. Add 5 cups flour and yeast; beat 1 minute. Add 1 cup hot water, milk and vanilla and beat until well blended. Beat in remaining 2 eggs, then 1/2 cup flour. Beat until dough is smooth, soft and slightly sticky but begins to come away from sides of bowl, adding more flour by tablespoonfuls if very sticky, about 10 minutes. Scrape down dough from sides of bowl. Cover bowl with plastic wrap and towel. Let dough rise in warm draft-free area until almost doubled in volume, about 2 hours. Punch down dough. Cut into 2 equal pieces. Roll out 1 piece on lightly floured surface to 12x16-inch rectangle. Cut lengthwise into 3 strips and crosswise into 4 strips, making twelve 4-inch squares. Repeat with remaining dough. Pour enough oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 350°F. Fry 2 or 3 malasadas until puffed and golden brown, turning once, about 3 minutes. Using slotted spoon, transfer malasadas to paper towels and drain. Repeat frying with remaining dough squares, heating oil to 350°F for each batch. Generously sprinkle warm malasadas with additional sugar. Serve warm or at room temperature.
MALASADAS DOIS
A raised, deep fried, Portuguese donut. Very popular as fund raisers in Southeastern Massachusetts where I grew up.
Provided by Scotty
Categories Bread Yeast Bread Recipes
Time P1DT6h30m
Yield 48
Number Of Ingredients 11
Steps:
- Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve.
- In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled.
- Once the dough has doubled, punch down and knead a bit - a lot if you want. The dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. My grandmother would let it rise overnight, and hers were amazing. When the dough has doubled, it is ready to use.
- Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C). Set a small dish of water to the side for wetting your hands slightly before touching the dough. This will help it keep from sticking. Only wet your hands a little, excess water dripping in the hot oil is very dangerous.
- With slightly wet hands, gather a small ball of dough about the size of a golf ball. Stretch the dough out a little bit while turning around until you have a disc about 4 inches wide. If you mess up, just throw it back in with the other dough, and start over. Tiny holes are fine.
- Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 16.6 g, Cholesterol 23.5 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 77.1 mg, Sugar 8.6 g
MALASADAS PORTUGUESE PANCAKES
These small, fried batter treats are served on Shrove Tuesday. They are delicious dipped in the anise-seasoned syrup. Malasadas can be reheated in the microwave.
Provided by Olha7397
Categories Drop Cookies
Time 15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- SYRUP: Combine all ingredients in a small saucepan, and cook until it becomes a thin syrup approximately 30 minutes.
- Keep warm, but do not overcook, as it will crystallize.
- MALASADAS: Dissolve yeast and 1 teaspoons sugar in warm water.
- Add 3/4 cup flour, and mix well.
- Cover, and put in a warm place to rise until bubbles form on top.
- Combine eggs, lemon peel, vanilla, 1 tablespoons sugar, salt and cream or evaporated milk, and beat for 5 minutes.
- Add yeast, 2 cups flour and mix to a soft batter.
- Cover, and put in a warm place for at least 1 hour until doubled in volume.
- Heat oil in a heavy saucepan to 325 degrees F.
- Drop about 6 small tablespoonfuls of batter into hot oil.
- Fry until a light golden colour, turning once.
- Remove from oil, and place on absorbent paper.
- Continue until all batter is used.
- Place drained pancakes in the hot syrup to coat.
- Remove from syrup.
- Arrange on a platter and serve as soon as possible.
- Serves 12.
- Terence Da Silva, Prince Albert, Saskatchewan.
- The Great Canadian Feast.
Nutrition Facts : Calories 614.6, Fat 40.7, SaturatedFat 6.5, Cholesterol 111.3, Sodium 51.1, Carbohydrate 57.4, Fiber 0.9, Sugar 35, Protein 6.5
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