Introduction
Malasadas are a popular Hawaiian treat with Portuguese origins, brought to Hawaii by Portuguese immigrants from Madeira and the Azores. These deep-fried doughnuts are fluffy, pillowy, and coated in sugar, traditionally made without a hole. While typically served plain, modern variations often include fillings like custard, chocolate, or fruit jams. Malasadas are a staple during Mardi Gras (known as Malasada Day in Hawaii) and a beloved snack enjoyed year-round.
Ingredients
- 500 g all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 240 ml warm milk (about 110°F / 45°C)
- 60 ml warm water
- 60 g unsalted butter (melted)
- 3 large eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Vegetable oil (for frying)
- 1 cup granulated sugar
- Optional: cinnamon or powdered sugar for variation
Instructions
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Prepare the dough:
- In a small bowl, dissolve the active dry yeast in the warm water with a pinch of sugar. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the melted butter, eggs, vanilla extract, and the activated yeast mixture. Slowly pour in the warm milk while mixing the ingredients until a sticky dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Chef’s tip: Letting the dough rise slowly in a warm environment develops a lighter texture, making the malasadas fluffy.
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Shape the malasadas:
- Once the dough has risen, punch it down to release air. Divide the dough into 12-15 equal portions and shape them into balls. Place them on a floured surface, cover with a cloth, and let them rise for another 30 minutes.
- Chef’s tip: To ensure even frying, shape the dough balls uniformly and avoid overworking the dough to maintain its airy texture.
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Fry the malasadas:
- Heat vegetable oil in a large, deep pot to 180°C (350°F). Fry the dough balls in batches for about 2-3 minutes per side, or until golden brown and puffed. Use a slotted spoon to remove them and drain on paper towels.
- Chef’s tip: Maintain a consistent oil temperature to prevent the malasadas from absorbing too much oil or burning.
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Coat the malasadas:
- While still warm, roll the malasadas in granulated sugar until evenly coated. For added flavor, you can mix the sugar with cinnamon or use powdered sugar instead.
- Chef’s tip: Coating the malasadas while they’re warm ensures the sugar sticks evenly to the surface.
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Serve and enjoy:
- Serve the malasadas fresh and warm. Optionally, you can fill them with custard, chocolate, or fruit jam by making a small hole and piping in your filling of choice.
- Chef’s tip: If filling the malasadas, use a pastry bag to easily inject the filling without splitting the dough.
Health Notes
- High in sugar and fat: Malasadas are deep-fried and coated in sugar, so enjoy them as an occasional treat.
- Energy boost: These doughnuts are high in carbohydrates, providing a quick energy boost, perfect for celebrations or special occasions.
- Portion control: Stick to one or two servings to satisfy your sweet tooth without overindulging.
Serving Suggestions
- Accompaniments: Serve with a hot cup of coffee or tea for a classic pairing.
- Occasions: Malasadas are ideal for celebrations, especially on Mardi Gras, or as a special weekend treat.
- Filling variations: Try custard, chocolate ganache, or fruit jams for added indulgence.
Tips
- Proper frying temperature: Keep the oil at a consistent 180°C (350°F) to ensure the malasadas cook through evenly without becoming greasy.
- Dough rest time: Allow the dough enough time to rise properly for a fluffy, airy interior.
- Customize the sugar coating: Mix granulated sugar with cinnamon or replace with powdered sugar for different flavor profiles.
