Posted on Wednesday, 29th December 2010 by Grace Massa Langlois
My sister, Connie stopped by the other day with a platter of Malasadas. Malasadas are Portuguese-styled raised doughnuts. The Malasada doesn’t look like a typical doughnut because unlike typical doughnuts, Malasadas don’t have holes in the middle. Connie made the traditional deep-fried Malasadas using the classic stretch method and then rolled them in granulated sugar.
Malasadas are not traditionally filled but there are varieties that are filled with flavoured creams. I for one would like to try that at some point. I think Malasadas are similar to an Italian Scorpelle (Italian doughnut), crunchy on the outside with a soft, fluffy interior.
The Malasadas are best served and eaten immediately but they can be reheated in the microwave or in the oven (I prefer reheating in the oven). Reheating will change the flavour slightly and will also affect the crunchy texture because the sugar becomes absorbed into the Malasadas. If you plan to serve them at a later time, I recommend waiting to add the sugar coating until after you reheat the Malasadas immediately before serving them.
Just a little tidbit of information for you regarding the Malasadas – they are quite popular in Hawaii. In fact, Hawaiians named the day before lent “Malasada Day”.
When Portuguese immigrants came to Hawaii to work in Hawaiian plantations in the late 1800s, they brought along their favourite foods, including the ever-popular sweet fried pastry, the Malasada. Malasadas’ popularity grew as the immigrants made large batches and shared them with the other ethnic workers in the plantation camps.
Today the Malasadas are enjoyed in Hawaii all year long and they are a must have sweet for all special occasions.
If you want to satisfy your sweet cravings with an alternative to the familiar raised doughnut, look no further – the Malasada is all this and so much more!
If you’re looking for a recipe for the familiar raised doughnut these Chocolate-Glazed Doughnuts were fantastic! If you are short on time but would still like to enjoy homemade doughnuts these Baked White Chocolate Doughnuts with Vanilla Glaze take less than 5 minutes to bake.
Malasadas – Portuguese Doughnuts
Makes about 40
- ½ cup (125 ml) lukewarm water (approximately 110° F / 45° C)
- 1 teaspoon sugar
- 1 teaspoon flour
- 4 packages (2¼ teaspoons or 8 g packages) active dry yeast
- 1 dozen large eggs
- ½ cup (125 ml) vegetable oil
- 1 tablespoon butter, melted
- 1 bag (1.33 litres or 1330 ml or 5.62 cups) milk (whole or 2%)
- ½ bag (.67 litres or 670 ml or 2.81 cups) water
- 5 pounds (2.268g) plain (all-purpose) flour
- 2 quarts (8 cups or 64 ounces) vegetable oil, for deep-frying
- ½ cup milk, extra, for dipping your fingers in
- 2 cups (450 g) caster (superfine granules) sugar, extra, for rolling
- Lightly coat a large bowl with oil and set aside.
- In a small bowl stir together the water, sugar, flour and yeast. Set aside for 10 minutes to dissolve.
- In the bowl of an electric stand mixer fitted with the paddle attachment beat the eggs on medium-high speed until thick and fluffy.
- Add the oil and butter; continue to beat until well combined.
- Switch from the paddle attachment to the dough hook and gradually add the yeast mixture.
- Add the milk and water and continue to mix to combine.
- Gradually add the flour, one-cup-at-a-time, until the dough starts to form into a large ball.
- Transfer the dough to the lightly oil-coated bowl and tightly cover with plastic wrap. Cover with two kitchen towels (to keep warmth in) and set aside to double in size (a few hours).
- Heat the vegetable oil in a large pot or deep fryer until it reaches a temperature of 350° F (180° C).
- Place the extra milk into a small bowl. Dip your fingers into the milk before touching the dough (will help prevent the dough from sticking to your hands) (not too much because you don’t want excess milk dropping into the oil – can be dangerous). With your hands slightly wet, gather a small ball of dough about the size of a golf ball. Stretch the dough out a little bit at a time with your fingertips (turning dough as you go) forming an irregular shape about 3 to 4 to inches wide. Drop the pieces of dough into the heated oil (dough should puff up when it hits the oil). Fry for about 3 minutes (turning over often to prevent them from sticking together and also to prevent uneven cooking) or until golden brown. Repeat (do not add too many to pot).
- Using a slotted spoon, transfer Malasadas to a paper towel (a few layers) lined baking sheet to drain any excess oil.
- Roll Malasadas in caster sugar.
- Serve while warm and enjoy!
Tags: after school treat, afternoon tea, breakfast, brunch, dessert, desserts, donut, donuts, doughnuts, food, food photography, food photos, Portuguese pastries, Portuguese recipes, sweet pastry, sweets, weekend entertaining, yeast doughnuts, yeast recipes
Posted in Baking & Pastry, Baking Mise en Place, Basics, Dolci Fritti, Fried Desserts, Pasticcini, Pastries, Pastry Doughs & Batter, Recipes, Ricette di Base, Yeast Breads & Yeast Dough