Description
Malasadas are fluffy, golden, fried dough balls that are crispy on the outside and melt-in-your-mouth soft on the inside. A beloved Hawaiian treat with Portuguese roots, they can be enjoyed plain or filled with chocolate, custard, or cream. Whether for brunch, a snack, or dessert, these malasadas are irresistible.
Ingredients
- 2 1/4 tsp active dry yeast
- 1/2 cup whole milk
- 1/4 cup sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 3 1/2 cups all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp salt
- Granulated sugar or cinnamon sugar (for coating)
Instructions
- Activate the Yeast:
In a bowl, warm the milk to around 110°F (45°C). Stir in a little sugar and sprinkle the yeast over the top. Let sit for 5-10 minutes until frothy. -
Make the Dough:
Mix the yeast mixture with eggs, melted butter, vanilla extract, and the remaining sugar. Gradually stir in the flour and salt until a dough forms. Knead for 5-7 minutes until smooth and elastic. -
Let the Dough Rise:
Cover with a clean towel and let rise in a warm place for 1-2 hours, until doubled in size. -
Shape the Malasadas:
Punch down the dough and turn it onto a floured surface. Divide into small portions (golf ball size). Roll into smooth balls and let rest for 30 minutes. -
Fry the Malasadas:
Heat oil to 350°F (175°C). Fry in batches, 2-3 minutes per side, until golden and crispy. Use a slotted spoon to transfer to paper towels. -
Coat with Sugar:
While warm, roll malasadas in granulated sugar or cinnamon sugar for the perfect finish. You can also fill them with custard, chocolate, or cream.
Notes
- Frying Temperature: Ensure the oil is hot enough (350°F/175°C) to avoid greasy malasadas.
- Overcrowding: Fry in small batches for even cooking.
- Creative Fillings: Try adding custard, chocolate ganache, or sweet cream cheese.
Nutrition
- Serving Size: 1 malasada
- Calories: 200
- Sugar: 8g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg