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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Rating:
★★★★★ 3 votes
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

Step-By-Step

1Dissolve yeast, sugar and warm water. Set aside.
Beat the eggs. Set aside

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.

3Beat in a circular motion until the dough is soft.

4Cover and let rise until doubled in size. Turn the dough over but do not punch down.

5Cover and let rise again.

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.

7Deep fry them till golden brown and be sure that you turn them over and do the same.

8Drain on paper towels and shake them in a brown paper bag full of sugar.

9Best served when hot.

10NOTE: IF THE MALASADAS IS DOUGHY INSIDE, TURN DOWN THE HEAT FOR THE OIL.

About this Recipe

Course/Dish: Cakes, Sweet Breads