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Portuguese Doughnuts (Malasadas)

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Malasadas are Portuguese-style doughnuts—crispy on the outside, soft and airy on the inside, and coated in sugar. Originally from Portugal, they became famous in Hawaii, where they are often enjoyed plain or filled with custard. These homemade malasadas are deep-fried to perfection and best served fresh!

Ingredients

Scale

For the Dough:

  • 4 cups all-purpose flour
  • 2¼ teaspoons (1 packet) active dry yeast
  • ¼ cup warm water (110°F)
  • ¾ cup whole milk, warmed
  • ¼ cup unsalted butter, melted
  • ⅓ cup granulated sugar
  • ½ teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract

For Frying & Coating:

  • 4 cups vegetable oil (for frying)
  • 1 cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (optional)

Instructions

1. Activate the Yeast:

  • In a small bowl, mix warm water and yeast. Let sit for 5-10 minutes until frothy.

2. Prepare the Dough:

  • In a large mixing bowl, whisk together flour, sugar, and salt.
  • In a separate bowl, mix warm milk, melted butter, eggs, and vanilla.
  • Add the yeast mixture to the wet ingredients, then gradually add to the flour mixture.
  • Knead the dough for 8-10 minutes until smooth and elastic. (You can use a stand mixer with a dough hook.)

3. Let the Dough Rise:

  • Place the dough in a greased bowl, cover with a kitchen towel, and let it rise for 1½ to 2 hours until doubled in size.

4. Shape & Second Rise:

  • Punch down the dough and divide into golf ball-sized pieces.
  • Place them on a lightly floured surface, cover, and let them rise again for 30-45 minutes.

5. Fry the Malasadas:

  • Heat oil in a deep fryer or large pot to 350°F (175°C).
  • Fry malasadas in batches for 1-2 minutes per side, until golden brown.
  • Remove and drain on a paper towel-lined plate.

6. Coat & Serve:

  • Roll the warm malasadas in sugar (mixed with cinnamon if desired).
  • Enjoy fresh, or fill with custard or jam for an extra treat!

Notes

  • Filling Options: Malasadas can be filled with vanilla custard, chocolate, or guava jam using a piping bag.
  • Best Enjoyed Fresh: These doughnuts taste best right after frying but can be stored in an airtight container for up to a day.
  • No Stand Mixer? You can knead the dough by hand—it just takes a little extra effort!

Find it online: https://ukfinda.com/portuguese-doughnuts-malasadas/