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sugar coated malasadas in a basket.
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4.77 from 13 votes

Malasadas

These fluffy, airy, Portuguese donuts, called Malasadas, are a deep fried, irresistible confection that's rolled in sugar! You can fill them with custard, jam or dulce de leche, or simply serve them plain. Trust me, you will not be able to eat just one!
Prep Time45 mins
Cook Time20 mins
Rising Time1 hr 30 mins
Total Time2 hrs 35 mins
Course: Dessert, Donuts
Cuisine: Portuguese
Keyword: donuts, malasadas
Servings: 18
Calories: 449kcal

Ingredients

Yeast

  • teaspoons active dry yeast 1 packet
  • 1 tablespoon sugar
  • ¼ cup water lukewarm (95°-105°F)

Malasadas

  • 4 cups all-purpose flour
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 cup milk lukewarm
  • 4 large eggs beaten
  • oil for frying
  • 1 cup sugar for coating

Instructions

  • Activate the yeast: In the bowl of your mixer add the yeast, 1 tablespoon of sugar and the ¼ cup of water. Mix with the dough hook or paddle attachment. Let it rest for 5 minutes, the mixture should be frothy on top. If not, start over with new yeast.
  • Add remaining dough ingredients: Add the flour, sugar, salt, milk, eggs to the bowl with yeast and mix with the dough hook attachment for 5 to 8 minutes. The dough is ready when it comes clean from the side of the bowl. If too sticky, add a bit more flour, a tablespoon at a time. The dough should be soft and smooth.
  • Cover and let rise: Place the dough in a lightly greased bowl, cover with a towel or plastic wrap and let it rise in warm, draft-free environment, until doubled in size, about 1 to 1 ½ hours.
  • Punch, roll and cut the dough: Punch the dough in the center to release the air. Transfer the dough to a lightly floured surface and roll the dough into a 9x12-inch rectangle. Cut the dough into 12 pieces. Place onto a baking sheet lined with parchment paper.
  • Cover and let rise a 2nd time: Cover with a clean towel and let rise a 2nd time for another 30 minutes. If the dough pieces are too big, you can cut them in half, so you don't end up with gigantic donuts.
  • Fry donuts: Pour oil in a large Dutch oven or heavy-duty pot and heat over medium heat to 350°F. Cook 3 to 4 donuts at a time, don't overcrowd the pot, about 1 to 2 minutes per side until puffed up and golden brown.
  • Transfer to a plate: Transfer fried malasadas to a paper towel lined plate or bowl. Continue with remaining malasadas.
  • Roll in sugar: Roll malasadas in sugar and serve plain or with your choice of jams, lemon curd, custard, or dulce de leche.

Notes

  1. Always check the expiration date on your yeast and make sure it hasn’t expired! All your yeast products whether it’s in a jar or a package should be stamped with a “best if used by” date. Always make sure you check this date, even when you purchase the yeast.
  2. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
  3. If your yeast mixture is not frothy on top, your yeast is dead and the dough will not rise. You’ll have to start over with new fresh yeast.
  4. Don’t pour your used oil down the sink drain. Allow it to cool, pour it in an empty container or bottle and then discard it in the trash or reuse it.
  5. Malasadas are best eaten the same day. To save them for the next day, store overnight in the fridge and reheat them in a toaster oven.

Nutrition

Calories: 449kcal | Carbohydrates: 80g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 176mg | Potassium: 155mg | Fiber: 2g | Sugar: 36g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg