📝 About This Recipe
Hailing from the lush islands of the Azores and Madeira, Malasadas are light, airy pillows of fried dough that have become a beloved staple of Portuguese dessert culture. Unlike traditional donuts, these 'mal-assadas' (meaning 'under-cooked' or 'poorly-cooked' in a nod to their soft, melt-in-the-mouth centers) are made without a hole, allowing for a maximum surface area of crispy, granulated sugar. Each bite offers a fragrant hint of lemon zest and vanilla, capturing the warmth of a traditional Portuguese kitchen.
🥗 Ingredients
The Yeast Bloom
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/4 cup Warm water (approximately 110°F (43°C))
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 6 cups All-purpose flour (sifted, plus extra for dusting)
- 1/2 cup Granulated sugar
- 1 teaspoon Salt (fine sea salt preferred)
- 6 pieces Large eggs (at room temperature)
- 1 can Evaporated milk (12 ounces, warmed slightly)
- 1/2 cup Unsalted butter (melted and cooled)
- 1 tablespoon Vanilla extract (pure Madagascar vanilla is best)
- 1 tablespoon Lemon zest (from one large organic lemon)
Frying and Finishing
- 2 quarts Vegetable oil (for deep frying)
- 1 1/2 cups Granulated sugar (for coating)
- 1 teaspoon Ground cinnamon (optional, for the coating)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, 1 teaspoon of sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the 6 cups of flour, 1/2 cup of sugar, and salt.
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3
In a separate medium bowl, beat the 6 eggs until light and fluffy. Whisk in the warmed evaporated milk, melted butter, vanilla extract, and lemon zest.
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4
Create a well in the center of the dry ingredients. Pour in the yeast mixture and the liquid egg mixture.
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5
Using a dough hook or a sturdy wooden spoon, mix until a very soft, sticky dough forms. If using a mixer, knead on medium-low for about 5 minutes. The dough should be elastic but still significantly stickier than bread dough.
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6
Cover the bowl with a clean, damp cloth or plastic wrap. Place in a warm, draft-free spot and let the dough rise until doubled in size, which usually takes about 1.5 to 2 hours.
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7
Once risen, gently punch down the dough. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a candy thermometer to maintain this temperature.
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8
Prepare a shallow bowl with the sugar (and cinnamon if using) for coating, and line a wire rack with paper towels.
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9
Lightly oil your hands to prevent sticking. Pull off a golf-ball-sized piece of dough (about 2-3 tablespoons) and gently stretch it into a flat disk about 3 inches wide.
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10
Carefully lower 3-4 dough disks into the hot oil. Do not overcrowd the pot or the oil temperature will drop too much.
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11
Fry for 2-3 minutes per side, turning once with a slotted spoon, until they are a deep golden brown and puffed up.
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12
Remove the malasadas with a slotted spoon and drain briefly on the paper towels for only 30 seconds.
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13
While still very hot, toss the malasadas in the sugar bowl, coating all sides thoroughly. The heat is essential for the sugar to adhere.
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14
Repeat the process with the remaining dough, ensuring the oil returns to 350°F between batches.
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15
Serve immediately while warm for the best texture and flavor.
💡 Chef's Tips
Ensure your eggs and milk are not cold; room temperature ingredients help the yeast work more effectively for a lighter rise. Use a thermometer to keep the oil at a steady 350°F; if the oil is too hot, the outside burns before the inside cooks, and if it's too cool, the dough absorbs too much oil and becomes greasy. Don't over-knead the dough; it should remain very soft and somewhat shaggy to ensure the 'pillow-like' interior. If the dough is too sticky to handle even with oiled hands, you can use two spoons to drop rounds into the oil, though the traditional shape is hand-stretched. For a Hawaiian-style twist, you can use a piping bag to fill the fried malasadas with coconut haupia or custard after they have cooled slightly.
🍽️ Serving Suggestions
Serve warm with a strong cup of Portuguese Galão (espresso with foamed milk). Pair with a small glass of chilled Vinho do Porto or Madeira wine for a true dessert experience. Offer a side of fresh passion fruit or guava jam for dipping. Serve as part of a Sunday brunch alongside fresh sliced oranges to cut through the sweetness. Enjoy traditional style: plain and warm, immediately after the sugar coating.