Malasads
Try this delicious donut recipe traditional to Portugal and Hawaii. Some places know these as malasadas, and other places know this by filhos.
Ingredients
- 2 tsp active dry yeast
- ¼ cup warm water 105°F-115°F
- 1½ tsp lemon juice
- ⅔ cup evaporated milk
- 1 tsp vanilla extract
- 5 eggs
- ½ cup sugar
- 2 tsp ground nutmeg
- ½ cup butter melted
- 4 cups bread flour
- ½ salt
- 2 quarts vegetable oil
SUGAR COATING
- 1/2 cup granulated sugar
- 1 tsp cinnamon optional
Instructions
- Start by re-hydrating the yeast. To the warm water add a pinch of sugar and the yeast. Mix to combine. Let sit for at least 10 minutes.
- To a large bowl add the lemon juice, evaporated milk, melted butter, vanilla extract, eggs, ½ cup of sugar and ground nutmeg. Whisk to combine. Stir in re-hydrated yeast mixture. Whisk to combine. Add in bread flour and salt. Use a wooden spoon or your hands to incorporate. The dough does not need to be kneaded, just well combined. Dough will be sticky. Cover with dish towel or plastic wrap and let sit for 1.5 hours, or until the dough has about doubled in size. The time this takes will depending on the temperature of the room.
- Sprinkle your surface with flour. Use a cookie cooker to form the malasadas into ½" thick discs or use your hands to form rough ball shapes slightly larger than a golf ball.
- In a large pot with the oil at 350°F, gently place the malasadas into the oil. Cook the malasadas for 1 minute on each side. Using a slotted spoon allow the oil to drip back into the pan and then place directly into a bowl with sugar. Toss to coat.
Notes
One of the most traditional versions of this recipe is a dough that is a little wetter, looser -halfway between a dough and a batter. You get a dollop of a batter on a spoon and with another spoon and drop it into the oil. It is finished with drizzled molasses. If you want to try this version of the recipe just add an additional egg and an additional quarter cup of water.