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!

Recipe

· 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.

Ultimate Chocolate Donuts

Who doesn't love chocolate? I have friends that break out in hives from it, but they still love it. There is something comforting from it's ingestion. The smell alone makes most people turn their head in the direction of the odor. I love donuts - in fact, I have decided that I need to profess that by dedicating a link specifically to them because I have so many recipes for different types and flavors. With that said, I have to start out with the most decadent donut recipe in my repotoire - the ultimate chocolate donut. This recipe is not for the faint of heart, but it is so worth it. Breakfast will never be the same, but then again - neither will you after you eat one.

1 3/4 cup all-purpose flour
1 1/2 cup cake flour
3/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
2 1/2 ounce bittersweet chocolate, grated
4 ounce bittersweet chocolate, chopped
1 cup sugar
3/4 cup buttermilk
4 tablespoon unsalted butter, melted
2 large eggs
2 large egg yolks
2 teaspoon pure vanilla extract

peanut or vegetable oil, for frying

GLAZE

4 ounce bittersweet chocolate, chopped

3 tablespoon heavy cream
2 tablespoon nonpareils - for decoration

Make the dough: Sift the flours, cocoa, baking powder, baking soda, salt, and cinnamon together in a large bowl, add the grated chocolate, and set aside. Combine the sugar, buttermilk, butter, eggs, yolks, and vanilla together in a large bowl and whisk until smooth. Add the flour mixture gradually, stirring until the ingredients are just combined. Scrape down the sides of the bowl and cover with plastic wrap. Refrigerate for at least 1 hour or up to 6 hours.

Make the doughnuts: Turn the dough out onto a generously floured work surface. Dust the dough lightly with flour and roll out to about 1/2 inch thick. Cut out doughnuts using a 3-inch doughnut cutter and transfer to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used. Chill doughnuts for 30 minutes.

Fry the doughnuts: Heat oil in a deep fryer until oil reaches 365°F. Fry the doughnuts three at a time -- 1 1/2 to 2 minutes per side. Remove doughnuts with a slotted spoon and drain on a wire rack. Repeat with remaining doughnuts.

Make the glaze: Place bittersweet chocolate in a heat-proof bowl and set aside. Bring cream in small saucepan to a simmer over medium heat. Pour over the chocolate, let sit 30 seconds, and stir with a fork or small whisk until smooth. Top doughnuts with chocolate glaze and sprinkle with nonpareils. Serve immediately. Try not to pass out from the bliss...