MALASSADAS | PORTUGUESE DOUGHNUTS
These malassadas, or Portuguese doughnuts are an irresistible dessert made with fried dough that's coated in cinnamon sugar. They're a treat that harkens back to my childhood.
Provided by David Leite
Categories Dessert
Time 4h45m
Number Of Ingredients 12
Steps:
- Heat the milk, butter, and salt in a medium saucepan over medium-high heat, stirring frequently, until it just begins to steam and form bubbles around the edges, about 5 minutes. Remove from the heat and let cool until lukewarm.
- Meanwhile, in a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water. Let stand until foamy, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, beat the remaining 1/3 cup sugar and the eggs on medium-high until thick and luscious looking, about 5 minutes.
- Switch to the dough hook, add the milk mixture, the yeast mixture, and the flour, and mix on low speed until a soft dough forms, about 7 minutes, adding more flour if needed. The dough should be just slightly tacky but not sticky.
- Turn the dough onto a lightly floured work surface, shape into a ball, and place in a lightly buttered large bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until double in size, about 2 hours.
- Lightly coat a 13-by-18-inch rimmed baking sheet with cooking spray and turn the dough onto the pan. Press and poke it with your fingers, much like making focaccia, to help stretch it until it's about 1/2 inch thick. Lightly coat the top of the dough with cooking spray, loosely cover the pan with plastic wrap, and let the dough rest at room temperature until double in size, 1 to 1 1/2 hours.
- Mix together the sugar and cinnamon in a shallow bowl.
- Fill a medium saucepan with 3 inches of oil and heat over medium-high heat until it reaches 350°F (177°C) on a deep-fry or candy or instant-read thermometer. Monitor the heat to keep a steady temperature.
- Using scissors or your hands, cut or pull a 2-to-3-inch piece of dough from the baking sheet and stretch it into a 4-to-5-inch circle, then lower it into the oil and fry, turning frequently, just until golden brown on both sides and cooked through, 45 seconds to 1 1/2 minutes, depending on the size. Drain the doughnut on paper towels for 30 seconds and then toss in the cinnamon sugar. Repeat with the remaining dough. Devour warm.
Nutrition Facts : ServingSize 1 malassada, Calories 131 kcal, Carbohydrate 25 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, TransFat 0.04 g, Cholesterol 26 mg, Sodium 84 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 1.2 g
PORTUGUESE DONUTS (MALASSADAS)
This is a raised fried donut. Is is usually dipped in suger while still hot, but can also be dipped in a sugar/cinnamon combination.
Provided by Chef Gorete
Categories Dessert
Time 3h
Yield 3-4 dozen
Number Of Ingredients 8
Steps:
- Add 1 teaspoons sugar and warm water to yeast, let rise until it reaches the rim of a cup.
- Mix all of the ingredients, except for the last four, in a large bowl. Knead the dough until it is easy to shape. add the yeast and knead until the dough is well mixed. Dust with flour, and let rise until it is double in size (several hours).
- When the dough is ready, heat 2" of oil in a deep frying pan. Fry donuts until brown, turning only once.
- Dip the donuts in sugar.
Nutrition Facts : Calories 3393.7, Fat 56.5, SaturatedFat 13.5, Cholesterol 761.1, Sodium 1533.7, Carbohydrate 592.3, Fiber 25.5, Sugar 2.8, Protein 114.9
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 (PORTUGUESE DONUTS)
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!
Provided by Tara Pacheco
Categories Other Breakfast
Number Of Ingredients 11
Steps:
- 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.
More about "portuguese donuts malassadas food"
MALASSADAS (FRIED DOUGH)
From easyportugueserecipes.com
Estimated Reading Time 2 mins
MALASADAS | TRADITIONAL SWEET PASTRY FROM AZORES, …
From tasteatlas.com
MALASADAS (PORTUGUESE DONUTS) | BEYOND KIMCHEE
From beyondkimchee.com
MALASADAS (PORTUGUESE DONUTS) — FIX FEAST FLAIR
From fixfeastflair.com
HOW TO MAKE MALASADAS (PORTUGUESE DONUTS)
From youtube.com
MALASADAS (PORTUGUESE DOUGHNUTS) RECIPE | JAMES …
From jamesbeard.org
MALASADAS – FILHóSES “PORTUGUESE DONUTS” – TIA …
From portuguesediner.com
MALASADAS (LEONARD'S BAKERY COPYCAT RECIPE!) - RASA …
From rasamalaysia.com
MALASADA - WIKIPEDIA
From en.wikipedia.org
Place of origin PortugalVariations Bola de Berlim (Berlin Ball), Farturas, Filhoses, SonhosRegion or state São Miguel, Azores
PORTUGUESE MALASADA'S (PORTUGUESE DOUGHNUTS)
From thesurferskitchen.com
MALASADAS PORTUGUESE DONUTS (LEONARD'S BAKERY HAWAII STYLE)
From craftbeering.com
MALASADAS (HAWAIIAN AND PORTUGUESE DOUGHNUT) RECIPE
From thespruceeats.com
MALASADAS - PORTUGUESE DONUT RECIPE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
MALASSADAS (PORTUGUESE DONUTS)
From bigoven.com
MALASSADAS (PORTUGUESE DOUGHNUTS) — GENERATIONAL FARE
From generationalfare.com
HONEST PORTUGUESE! MALASADAS! PORTUGUESE DONUTS! - YOUTUBE
From youtube.com
HOW TO MAKE MALASADAS (PORTUGUESE DONUTS!) - YOUTUBE
From youtube.com
MALASADAS – PORTUGUESE DOUGHNUTS
From theculinarychronicles.com
BEST VEGAN MALASADAS (PORTUGUESE DONUTS) RECIPE
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love