Malasadas Plain Or Haupia Filled Food
MALASADAS
Aloha! Here in Hawaii, malasadas are the ONLY donuts we have! They are sold at fundraisers and are very popular. There are many Portuguese descendants in the islands. Onolicious!
Provided by IDAJ
Categories Bread Yeast Bread Recipes
Yield 84
Number Of Ingredients 12
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.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 13.2 g, Cholesterol 15.6 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.9 g, Sodium 40 mg, Sugar 6.3 g
MALASADAS
Steps:
- In a medium bowl, combine the yeast with 1/4 cup lukewarm water and 1 tablespoon of sugar. Mix until the yeast dissolves then set aside for 5 minutes. Stir in the milk, vanilla, eggs, and butter and reserve.
- In a large bowl, mix the flour with 11/3 cup sugar, salt, and nutmeg. Make a well in the center of the dry ingredients. Pour the yeast and milk mixture into the well. Mix the wet ingredients into the dry, forming a soft, smooth dough. Cover the dough with a clean towel and set aside to rise in a warm place until dough doubles in size, about 1 hour.
- Punch the dough down, then with oiled fingers, pinch off pieces about the size golf balls. Place the dough balls on greased baking sheets. Cover the malasadas with a clean towel and set aside to rise in a warm place for about 15 minutes.
- In a heavy, high-sided pot, heat a bout 2 inches of oil over medium-high until the oil reaches 325 degrees F. Working in small batches, fry the malasadas until they are uniformly golden brown, 7 to 10 minutes per batch. Drain the malasadas on a plate lined with paper towels just until they are cool enough to handle then roll them in cinnamon sugar and serve.
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- In a medium bowl, combine the yeast with 1/4 cup lukewarm water and 1 tablespoon of granted sugar. Mix to dissolve the yeast then set aside for 5 minutes. When the yeast gets frothy, about 5-10 minutes, stir in the milk, vanilla, eggs, and melted butter and set aside.
- To the bowl of a stand mixer fixed with a dough hook, add the flour with 1/3 cup sugar, salt, and nutmeg. Turn on the mixer on the lowest setting just to combine. Pour the yeast and milk mixture into the dry ingredients. Mix on the lowest setting for one minute, then an additional two minutes on the next level until a soft, smooth dough forms. Pour 1/2 tablespoon of vegetable oil on a sheet pan or silicone baking mat. Smear it around in a 10 x 8 inch rectangle. Remove the dough from the mixer bowl. It will be wet and sticky, so oil your fingers well before handling the dough to prevent sticking. Gently stretch the dough into a rectangle then fold it back over itself in thirds. Form a ball and cover the dough loosely with plastic wrap over an upside-down bowl. Let the dough rest for 10 minutes them repeat the process of stretching and folding the dough on itself.
- Form the dough in a ball and place in a lightly oiled bowl. Cover with plastic wrap and refrigerate overnight. In the morning remove the bowl of dough, set aside to rise in a warm place until double in size, about 1-2 hours.
- With oiled fingers, pinch off pieces about the size golf balls. Place the dough balls on greased baking sheets. Cover loosely with plastic wrap that has been lightly sprayed with cooking spray (Pam). Set aside to rise in a warm place for about 15 minutes.
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