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Malasadas are a delightful treat from Hawaii, perfect for satisfying your sweet tooth. Imagine biting into a warm, fluffy doughnut rolled in sugar. This recipe brings a bit of island magic to your kitchen. Follow these steps to create your own batch of these irresistible fried dough balls. Let's get cooking!
Malasadas Recipe
Ingredients:
- 1 cup milk
- 1 packet active dry yeast
- 1/4 cup sugar
- 3 cups all-purpose flour
- 2 beaten eggs
- 1/4 cup melted butter
- 1/2 tsp salt
- 1 quart for frying vegetable oil
- 1/2 cup for coating sugar
Instructions:
- Warm the milk until lukewarm. Add the yeast and a pinch of sugar. Let sit for 5 minutes until frothy.
- In a large mixing bowl, combine flour, sugar, and salt. Add beaten eggs, melted butter, and the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Heat vegetable oil in a frying pan to 350°F (175°C). Shape dough into small balls and fry in batches until golden brown, about 2-3 minutes per side.
- Remove malasadas with a slotted spoon and drain on paper towels. Roll in sugar while still warm. Serve immediately.
What You Will Need
- Milk: Adds moisture and richness, helping the dough become soft and fluffy.
- Active dry yeast: Leavens the dough, making it rise and giving the malasadas a light, airy texture.
- Sugar: Sweetens the dough and helps activate the yeast for proper rising.
- All-purpose flour: Provides structure and body to the dough, ensuring a good texture.
- Eggs: Add richness, color, and help bind the dough together.
- Melted butter: Adds flavor and tenderness to the dough, making it soft.
- Vegetable oil: Used for frying, giving the malasadas a crispy, golden exterior.
- Sugar for coating: Adds a sweet, crunchy finish to the warm malasadas.
Tools and Instruments Needed
What tools/instruments will be needed to make Malasadas
- Mixing bowl: Essential for combining ingredients and forming the dough.
- Whisk: Useful for beating eggs and mixing the yeast mixture.
- Measuring cups: Ensures precise measurements of milk, flour, and sugar.
- Frying pan: Necessary for frying the dough balls to golden perfection.
- Slotted spoon: Helps remove malasadas from hot oil without excess grease.
- Paper towels: Drains excess oil from fried malasadas before coating with sugar.
Malasadas Recipe
Delicious Portuguese doughnuts, perfect for any occasion.
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Equipment
- Mixing bowl
- Frying Pan
- Slotted Spoon
- Paper Towels
Ingredients:
Main Ingredients
- 1 cup milk
- 1 packet active dry yeast
- 1/4 cup sugar
- 3 cups all-purpose flour
- 2 eggs beaten
- 1/4 cup butter melted
- 1/2 tsp salt
- 1 quart vegetable oil for frying
- 1/2 cup sugar for coating
Instructions:
- Warm the milk until it's lukewarm. Add the yeast and a pinch of sugar. Let it sit for 5 minutes until frothy.
- In a large mixing bowl, combine the flour, sugar, and salt. Add the beaten eggs, melted butter, and the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
- Heat the vegetable oil in a frying pan to 350°F (175°C). Shape the dough into small balls and fry them in batches until golden brown, about 2-3 minutes per side.
- Remove the malasadas with a slotted spoon and drain on paper towels. Roll them in sugar while still warm. Serve immediately.
Notes:
Best enjoyed fresh and warm.
Nutrition value:
Calories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 50mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the dough as directed.
- Let it rise, then shape into balls.
- Place dough balls on a baking sheet.
- Cover with plastic wrap.
- Refrigerate for up to 24 hours.
Freezing Instructions
- Shape dough into balls.
- Place on a baking sheet.
- Freeze until solid.
- Transfer to a freezer bag.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before frying.
Did you know that malasadas were originally brought to Hawaii by Portuguese laborers in the 19th century? They were traditionally made to use up all the lard and sugar before Lent.
Frequently Asked Questions
FAQ:
How long does the dough need to rise?
About 1 hour or until it doubles in size.
What temperature should the oil be for frying?
Heat the oil to 350°F (175°C).
Can I use a different type of flour?
All-purpose flour works best, but bread flour can be used for a chewier texture.
How do I know when the malasadas are done frying?
They should be golden brown and cooked through, about 2-3 minutes per side.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight and let it come to room temperature before frying.
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