Malasadas (The Best Recipe)
User Reviews
4.5
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Prep Time
1 hr
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Cook Time
15 mins
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Total Time
1 hr 15 mins
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Servings
24 malasadas
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Calories
238 kcal
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Course
Dessert
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Cuisine
Portuguese
Malasadas (The Best Recipe)
Description
Malasadas are a yeast-leavened fried dough popular for their fluffy texture and sweet finish. The dough combines all-purpose flour, sugar, salt, scalded milk, melted butter, eggs, and activated yeast. The scalded milk contributes to a tender, airy crumb by improving dough hydration and texture. After the dough doubles in size, it is shaped carefully into flat discs with a small indentation to help produce a characteristic shape and cook evenly inside.
The discs are deep fried at around 350°F until golden brown, resulting in a crisp exterior and soft, pillowy interior. After frying, the malasadas are drained and then tossed in granulated sugar to coat. The final product is sweet, tender, and versatile as a breakfast treat or snack.
Using scalded milk is important for achieving the desired softness and fluffiness. This recipe derives from a trusted adapted source and emphasizes traditional methods to bring out the characteristic texture and flavor.
Ingredients
- 1 packet active dry yeast 1/4 oz. (5mm) or 2 1/4 teaspoons or 7 g)
- 1 tablespoon sugar
- 1/3 cup water
- 8 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 2 cups milk scalded
- 1/2 cup butter melted
- 8 large egg beaten
- neutral cooking oil for frying, generic cooking oil
- sugar for coating
Instructions
- Dissolve the yeast and 1 tablespoon of sugar in warm water. In a large mixing bowl, combine the all-purpose flour, sugar, and salt, then make a well in the center. Add the milk, butter, eggs, and yeast mixture into the well.
- Beat thoroughly to form a soft and smooth dough. Cover and let rise until doubled in size, about 1 hour. Heat oil to 350°F (176°C).
- While the oil is heating up, shape the dough into flat round discs, pulling the dough outward and leaving a small indentation in the center.
- Place the dough into the oil and fry until browned. Drain on paper towels, then shake in a bag with sugar.
Notes
- Scald milk by heating it almost to boiling; this step improves dough texture and leads to fluffier malasadas.
- Fry malasadas at 350°F for optimal golden color and proper cooking without greasiness.
- After frying, drain excess oil on paper towels before coating with sugar for best texture and sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24malasadas
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 24malasadas | |
| Calories | 238kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 67mg | 22% |
| Sodium | 161mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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