malasadas - a portuguese holeless doughnut
(3 ratings)
Here is an all-time favorite doughnut. These have been around ever since I can remember. It so delicious when you can get it hot! Now they even fill them with cream or haupia or chocolate pudding, what ever you can think of.
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(3 ratings)
yield
6 Servings
Ingredients For malasadas - a portuguese holeless doughnut
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1 Tbspactive dry yeast
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1 tspsugar
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1/4 cwarm water
- DOUGH:
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6 lgeggs
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6 cflour
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2/3 csugar
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1/2 tspsalt
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1/4 cbutter, melted
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1 cevaporated milk
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1 cwater
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vegetable oil for deep frying
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extra sugar
How To Make malasadas - a portuguese holeless doughnut
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1Dissolve yeast, sugar and warm water. Set aside. Beat the eggs. Set aside
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2In a large mixing bowl, add the flour and salt. Make a well in the middle of the flour, pour in the yeast mixture, eggs, sugar, butter and 1 cup of water and evaporated milk.
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3Beat in a circular motion until the dough is soft.
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4Cover and let rise until doubled in size. Turn the dough over but do not punch down.
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5Cover and let rise again.
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6Heat the oil to 375 degrees. Moisten fingertips with softened butter and pinch off little golf ball size dough and drop into the heated oil.
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7Deep fry them till golden brown and be sure that you turn them over and do the same.
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8Drain on paper towels and shake them in a brown paper bag full of sugar.
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9Best served when hot.
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10NOTE: IF THE MALASADAS IS DOUGHY INSIDE, TURN DOWN THE HEAT FOR THE OIL.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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