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malasadas (portuguese donuts)

(4 ratings)
Recipe by
Tara Pacheco
Fall River, MA

One wonderful memory I have of growing up, is Sunday morning brunch with my family each and every weekend. And there would be fresh, warm malasadas straight from the bakery on the table. Mmm.. what a treat. Even now as an adult, I find them irresistible! So when I found this recipe to make them at home - I was very happy!

(4 ratings)

Ingredients For malasadas (portuguese donuts)

  • 1/4 c
    warm water
  • 1 pkg
    dry active yeast
  • 1 c
    lukewarm milk
  • 1 c
  • 1 tsp
  • 4
  • 1 tsp
  • 4 c
  • 3/4 c
  • vegetable oil to fry dough
  • about 1 cup sugar for coating

How To Make malasadas (portuguese donuts)

  • 1
    Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve.
  • 2
    In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled.
  • 3
    Once the dough has doubled, punch down and knead a bit - a lot if you want. The dough will be sticky at first. But after kneading, the dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. When the dough has doubled, it is ready to use.
  • 4
    Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C).
  • 5
    Gather a small ball of dough, and on a floured surface, roll in to about the size of a golf ball. Place portioned dough onto wax paper and allow to rest/rise for about 30 minutes. Then, stretch the dough out a little bit while turning around until you have a disc about 4 inches wide.
  • 6
    Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm.

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