Hawaii Malasadas Recipe 445 Food

MALASADAS

Steps:

• Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
• In small bowl, beat eggs until thick.
• Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
• Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.

MALASADAS (HAWAIIAN AND PORTUGUESE DOUGHNUT) RECIPE

Steps:

• Gather the ingredients. Line a baking sheet with parchment paper.
• In a large mixing bowl, whisk together the flours, 1/3 cup of the sugar, yeast, potato starch (if using), and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs on medium-high speed until light and frothy, about 3 minutes. Add the butter and evaporated milk and beat on medium to combine.
• Replace the paddle attachment with the dough hook, and on low speed, add the flour mixture and mix for about 5 minutes until the dough is smooth and slightly sticky.
• Turn the dough out into a medium bowl that has been greased with cooking spray or softened butter. Turn the dough ball over in the bowl to coat it in spray or butter, cover the bowl with plastic wrap, and set aside to rise for about 1 1/2 to 2 hours, until it has practically doubled in size.
• Remove the dough from the bowl, place it on your work surface (you should not need to flour it, but do so lightly, if the dough is too sticky to work with), and pat the dough or roll it out into a 10 x 12-inch square, about 1/2-inch thick.
• With a 3-inch cookie cutter, cut out the doughnuts and place on the prepared sheet. You may re-roll your scraps and cut out additional doughnuts, but they will be tougher than your first 12.
• Place the baking sheet in a warm spot, lightly covered in plastic wrap, and let the doughnuts rest on the counter until they have doubled in size, about 1 1/2 to 2 hours.
• When ready to fry, fill a large heavy pot with 2 inches of oil. Attach a candy thermometer to the side of the pot, and heat the oil on medium-high heat until the temperature reaches 350 F, or slightly above (the temperature will drop when you add your doughnuts, but while frying, you want your temperature to stay at 350 F).
• Once the oil is at temperature, carefully transfer a couple of doughnuts to the oil, and fry for about 90 seconds per side, or until lightly browned. Repeat with the remaining doughnuts, being careful not to overcrowd the pan and lower the temperature of the oil too much.
• Without burning your fingers, dip the warm doughnuts into the remaining sugar and flip to coat. Serve immediately. The doughnuts will keep for a day or two, but they are best eaten within a few hours of making.

MALASADAS

Steps:

• Dissolve yeast and 1 teaspoon sugar in warm water; set aside.
• Combine flour, salt, and 1/2 cup sugar in a large mixing bowl; make a well in the center of the dry ingredients.
• Combine yeast mixture with eggs, lemon extract(optional), butter (or margarine), evaporated milk, and water.
• Mix thorourghly and add to well.
• Combine wet and dry ingredients until the dough comes together.
• Knead to form a soft, smooth dough.
• Cover; let rise in a warm place until doubled (about 1-1/2 hours).
• Punch down; form into balls on a floured surface.
• Cover; set aside to rise again (about 30 minutes in a warm place).
• Heat oil to 375 degrees; drop dough carefully into hot oil and fry until both sides are golden brown. Drain on paper towels. Coat with sugar or cinnamon sugar and serve immediately.

MALASADAS

Steps:

• Combine 1 egg, 3/4 cup sugar, butter and salt in bowl of heavy-duty mixer fitted with dough hook attachment; beat until blended.
• Add 5 cups flour and yeast; beat 1 minute.
• Add 1 cup hot water, milk and vanilla and beat until well blended.
• Beat in remaining 2 eggs, then 1/2 cup flour.
• Beat until dough is smooth, soft and slightly sticky but begins to come away from sides of bowl, adding more flour by tablespoonfuls if very sticky, about 10 minutes.
• Scrape down dough from sides of bowl.
• Cover bowl with plastic wrap and towel.
• Let dough rise in warm draft-free area until almost double in volume, about 2 hours.
• Punch down dough. Cut into 2 equal pieces. Roll out 1 piece on lightly floured surface to a 12x16-inch rectangle. Cut lengthwise into 3 strips and crosswise into 4 strips, making 12 squares (4"). Repeat with remaining dough.
• Pour enough oil into large saucepan to reach depth of 1 1/2 inches. Attach deep fry thermometer and heat oil to 350 degrees F. Fry 2 or 3 malasadas until puffed and golden brown, turning once, about 3 minutes. Using slotted spoon, transfer malasadas to paper towels to drain. Repeat frying with remaining dough squares, heating oil to 350 degrees F for each batch.
• Sprinkle warm malasadas generously with additional sugar. Serve warm or at room temperature.

MALASADAS

Steps:

• Dissolve yeast, sugar and water and set aside.
• Beat eggs.
• Measure flour into mixing bowl and add salt.
• Make a well in the flour, pour yeast mixture, eggs and other ingredients.
• Beat in circular motion until the dough is soft. Cover, let raise until double.
• Turn dough over but do not punch down. Cover and let raise again.
• Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown.
• Shake in brown bag with sugar. Best when hot.
• Note: If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer.