Homemade Portuguese Malassadas: A Sweet Delight Recipe

Ingredients

1 cup of milk
1/4 cup of warm water
1 packet of active dry yeast (around 2 and 1/4 teaspoons)
3 cups of all-purpose flour
1/4 cup of sugar
1/2 teaspoon of salt
2 large eggs
2 tablespoons of unsalted butter, melted
1/2 teaspoon of pure vanilla extract
Vegetable oil, for frying
Extra sugar, for rolling

Steps and instructions

Heat the milk in a small saucepan until it begins to steam. Remove from heat and let it cool to a lukewarm temperature.
In a small bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour, sugar, and salt.
In a separate bowl, beat the eggs then add the melted butter and vanilla extract. Mix until well combined.
Add the yeast mixture and the milk to the egg mixture. Stir until well combined.
Gradually add the liquid mixture to the dry ingredients, mixing well after each addition. The dough will be sticky and soft.
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 2 hours, or until it doubles in size.
Heat the vegetable oil in a deep fryer or large saucepan to 375 degrees Fahrenheit (190 degrees Celsius).
While the oil is heating, punch down the dough and turn it out onto a floured surface. Pull off pieces of dough and shape them into balls.
Fry the dough balls in the hot oil until they are golden brown on all sides. This should take about 3-4 minutes per side. Do not overcrowd the pan, fry a few pieces at a time.
Remove the malassadas from the oil using a slotted spoon and drain them on paper towels.
While the malassadas are still warm, roll them in sugar until they are evenly coated.
Serve warm and enjoy!

Tools for making

Mixing Bowl - A large bowl to mix the ingredients together.
Small Saucepan - Used to heat the milk.
Small Bowl - Used to dissolve the yeast in warm water.
Whisk - Used to combine the dry ingredients and to beat the eggs.
Measuring Cups and Spoons - To accurately measure the ingredients.
Spatula - To scrape the dough from the sides of the bowl and to assist with mixing.
Clean Kitchen Towel - Used to cover the dough and let it rise.
Deep Fryer or Large Saucepan - To fry the malassadas in hot oil.
Slotted Spoon - Used to remove the malassadas from the oil.
Paper Towels - To drain the fried malassadas.
Flour for Dusting - To prevent the dough from sticking to the surface.

Recipe variations

Adding flavors: You can add different flavors such as lemon zest, orange zest, or cinnamon to the dough for a unique twist.
Fillings: After frying, you can inject the malassadas with your favorite fillings such as chocolate, custard, or fruit preserves.
Glazes: Instead of rolling the malassadas in sugar, you can glaze them with a simple syrup, chocolate ganache, or a flavored icing.
Alternative flours: Experiment with using different types of flours like bread flour, whole wheat flour, or gluten-free flour blends for a variation in texture and taste.
Savory option: Skip the sugar altogether and season the dough with herbs, spices, or grated cheese for a savory malassada option.
Vegan version: Replace the milk with a non-dairy alternative like almond milk and use vegan butter and egg replacer to make a vegan-friendly version of malassadas.
Stuffed malassadas: Instead of forming balls, flatten the dough, place a filling in the center, and fold the dough over to create stuffed malassadas.
Mini malassadas: Make smaller-sized malassadas for bite-sized treats that are perfect for parties or gatherings.
Gluten-free option: Use a gluten-free flour blend and ensure that all other ingredients are gluten-free to make malassadas suitable for those with gluten sensitivities or allergies.

Recipe overview

Malassadas are delicious Portuguese doughnuts that are enjoyed in many parts of the world, including Hawaii and Madeira. This simple, yet utterly delightful sweet treat is perfect for any occasion. Light, fluffy, and coated in sugar, these fried dough balls are sure to satisfy your sweet tooth. In this recipe, we'll guide you through the process of making your own Malassadas at home. We'll start by creating a yeast dough, allow it to rise, then shape it into balls and deep-fry them until golden brown. Finally, we'll roll the warm Malassadas in sugar for that irresistible finish. Expect a fun and rewarding baking experience, and of course, a mouthwatering treat that's best enjoyed warm and fresh from the kitchen!

Common questions

Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast as a substitute for active dry yeast. However, keep in mind that the rising time may be shorter with instant yeast, so you may need to adjust accordingly.
Can I use a different type of flour?
While all-purpose flour works best for this recipe, you can experiment with other types of flour such as bread flour or cake flour. However, the texture and taste may differ slightly.
Can I use a different type of oil for frying?
Yes, you can use other types of oils suitable for frying, such as canola oil or vegetable oil. Avoid using oils with strong flavors that may alter the taste of the malassadas.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. After the dough has risen, you can refrigerate it overnight in a covered bowl. When ready to fry, allow the dough to come to room temperature before shaping and frying.
Can I freeze the malassadas?
Yes, you can freeze the malassadas. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 1 month. To serve, thaw at room temperature and reheat gently in the oven or microwave.
Can I add fillings or toppings to the malassadas?
Absolutely! Traditional malassadas are typically served plain or rolled in sugar. However, you can experiment with fillings such as chocolate, jam, or custard by piping them into the malassadas after they have been fried and cooled. You can also dust them with powdered sugar or drizzle them with glaze for added flavor.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients together.
Saucepan - To heat the milk.
Small Bowl - To dissolve the yeast in warm water.
Whisk - To mix the dry ingredients together.
Measuring Cups and Spoons - To measure the ingredients accurately.
Wooden Spoon - To combine the wet and dry ingredients.
Clean Kitchen Towel - To cover the dough while it rises.
Deep Fryer or Large Saucepan - To fry the malassadas.
Slotted Spoon - To remove the fried malassadas from the oil.
Paper Towels - To drain the fried malassadas.
Plate or Serving Platter - To serve the malassadas.

Origin stories

Malassadas are a type of Portuguese doughnut that was introduced to the Hawaiian Islands in the late 19th century by Portuguese immigrants from Madeira and Azores who came to work in the sugar plantations. These golden, sugar-dusted delicacies quickly became a beloved treat in Hawaiian culture. Interestingly, the reason why malassadas don't have a hole in the middle like most doughnuts is because they were supposedly created during the Lenten season in Portugal when it was customary to use up all the lard and sugar in the house prior to the fasting period. These ingredients were mixed with flour and eggs to produce a delicious doughnut-like pastry that could be quickly fried up and enjoyed. Over the years, the recipe has been passed down through generations and remains a popular sweet treat in both Portugal and Hawaii. The Hawaiian version often includes filling them with tropical flavors like guava, mango, or passion fruit, giving them a unique twist.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.