Portuguese Donuts - Malasada

In the late 1880’s, Portuguese laborers travelled the globe in search of work, with some settling in the plantations of Hawaii, bringing with them their wonderful recipes for rich decadent desserts and pastries that the Portuguese are renowned for.
Somewhere between 1880 and 1952, the traditionally spelled “Malassada” became the Malasada, a fried piece of dough covered in sugar. Similar to a yeast donut or its' powdered-sugar, encrusted rival the beignet. Simple and easy to make - much easier in the Waring Deep Fryer I own to control the temperature of the oil. Only fry a couple at a time to not drop the oil's temperature to allow you to keep frying them consistently. This is also where one of your paper bags from the supermarket comes in handy to help drop the freshly made malasada onto to soak up the oil. Have a second bag handy filled with sugar to shake them around in to cover. Enjoy. These are best when eaten the same day!


· 1 Tbsp yeast
· 1 tsp Sugar
· ¼ cup Warm water
· 6 cup Flour
· ¼ cup Sugar
· ¼ cup Melted butter
· 6 Eggs
· 1 cup Evaporated milk
· Vegetable oil for frying
· 1/8 tsp nutmeg

· Preheat oven to 200 degrees. In a liquid measuring cup, add 1 tsp. sugar, evaporated milk and water, then place in microwave for two minutes or until liquid is tepid (120 to 130 degrees). Add yeast and proof.
· Once yeast has proofed, then pour into mixing bowl. Add melted butter, remaining 1/4 cup sugar and beaten eggs.
· Using the paddle attachment on low, add flour and mix until combined.
· Switch to dough hook and knead on low until the 'dough cleans the bowl.'
· Let rise for an hour in a warm draft free area. Or until double in size.
· Heat vegetable oil to 375 degrees
· Make 2 to 3 inch balls of Malasada dough
· Cook in vegetable oil for about 6 minutes or until golden brown and cook through
· Set on paper towel to cool just a little
· Roll in sugar or shake in a bag with ½ cup of sugar
· Alternatively you can fill them with jam or custard, I prefer them plain.

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