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Lou Ann Marques


These stay nice and soft after frying. Yummy!

Recipe given to my sister by her Portuguese friend.

This makes a LOT, I cut the recipe in half.


★★★★★ 1 vote



  • 5 lb
  • 1 c
  • 1 c
  • 1 c
  • 2 stick
    butter (unsalted)
  • 2 Tbsp
  • 12-14
  • 2 pkg
    dry yeast
  • 1 pkg
    rapid rise dry yeast
  • 1 c
    warm water (115-120 degrees)
  • 1-2 Tbsp
  • 1 1/2 tsp

How to Make Malasadas


  1. Yeast Mixture:

    2 packages (or 2 TBS) dry yeast PLUS 1 TB Rapid Rise dry Yeast (3 TB Total)
    1 cup of warm water (115-120 degrees)
    1 – 2 TB Sugar
    Let sit 10 minutes.
  2. In a tall sauce pan add Milk, Butter, Crisco 1 ½ tsp salt, 1 cup of water.

    Bring all to a simmer, over low heat. DO NOT BOIL Do not let a skin form.

    Beat eggs with sugar. Keep flipping the egg and sugar mixture over
    to add AIR to batter.

    Put flour in pan and make a well. Add eggs, and warm milk. Make sure you do not scramble the eggs! Mix with yeast mixture.

    Mix with a large wooden spoon or a large rubber spatula (Pamper chef sells a nice large one).

    Keep folding the dough over to add air to the bread. Mix until batter starts to leave the side of the pan. Let it sit for 20 minutes.

    Then make 4 or more folds in the dough. (Actually lift one corner of the dough and fold over, continue with all sides.) Let it sit for 20 minutes.

    Fold dough again. Then place pan in a large plastic bag. (ie: garbage bag) Store at room
    Temp. approx. 68 degree room. Let rise 3-4 hours, or until 3 times the original size.

    Separate dough in equal size dough balls. Spread with hands kind of like a pizza dough. Fry in oil. Immediately put in a paper bag filled with sugar.

Printable Recipe Card

About Malasadas

Course/Dish: Other Breakfast

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