MALASADAS - A PORTUGUESE HOLELESS DOUGHNUT

2
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.

Rating:

★★★★★ 3 votes

Comments:
Serves:
6 Servings

Ingredients

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  • 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

How to Make MALASADAS - A PORTUGUESE HOLELESS DOUGHNUT

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.

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About MALASADAS - A PORTUGUESE HOLELESS DOUGHNUT

Course/Dish: Cakes, Sweet Breads




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