malasadas - a portuguese holeless doughnut
(3 ratings)
Here is an all-time favorite doughnut. These have been around ever since I can remember. It so delicious when you can get it hot! Now they even fill them with cream or haupia or chocolate pudding, what ever you can think of.
(3 ratings)
yield
6 Servings
Ingredients For malasadas - a portuguese holeless doughnut
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1 Tbspactive dry yeast
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1 tspsugar
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1/4 cwarm water
- DOUGH:
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6 lgeggs
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6 cflour
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2/3 csugar
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1/2 tspsalt
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1/4 cbutter, melted
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1 cevaporated milk
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1 cwater
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vegetable oil for deep frying
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extra sugar
How To Make malasadas - a portuguese holeless doughnut
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1Dissolve yeast, sugar and warm water. Set aside. Beat the eggs. Set aside
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2In a large mixing bowl, add the flour and salt. Make a well in the middle of the flour, pour in the yeast mixture, eggs, sugar, butter and 1 cup of water and evaporated milk.
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3Beat in a circular motion until the dough is soft.
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4Cover and let rise until doubled in size. Turn the dough over but do not punch down.
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5Cover and let rise again.
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6Heat the oil to 375 degrees. Moisten fingertips with softened butter and pinch off little golf ball size dough and drop into the heated oil.
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7Deep fry them till golden brown and be sure that you turn them over and do the same.
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8Drain on paper towels and shake them in a brown paper bag full of sugar.
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9Best served when hot.
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10NOTE: IF THE MALASADAS IS DOUGHY INSIDE, TURN DOWN THE HEAT FOR THE OIL.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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