MALASADAS - A PORTUGUESE HOLELESS DOUGHNUT

Jo Anne Sugimoto

By
@sugarnspicetedibears

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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Comments:

Serves:

6 Servings

Ingredients

1 Tbsp
active dry yeast
1 tsp
sugar
1/4 c
warm water

DOUGH:

6 large
eggs
6 c
flour
2/3 c
sugar
1/2 tsp
salt
1/4 c
butter, melted
1 c
evaporated milk
1 c
water
vegetable oil for deep frying
extra sugar

Directions Step-By-Step

1
Dissolve yeast, sugar and warm water. Set aside.
Beat the eggs. Set aside
2
In 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.
3
Beat in a circular motion until the dough is soft.
4
Cover and let rise until doubled in size. Turn the dough over but do not punch down.
5
Cover and let rise again.
6
Heat the oil to 375 degrees. Moisten fingertips with softened butter and pinch off little golf ball size dough and drop into the heated oil.
7
Deep fry them till golden brown and be sure that you turn them over and do the same.
8
Drain on paper towels and shake them in a brown paper bag full of sugar.
9
Best served when hot.
10
NOTE: IF THE MALASADAS IS DOUGHY INSIDE, TURN DOWN THE HEAT FOR THE OIL.

About this Recipe

Course/Dish: Cakes, Sweet Breads