Ingredients
Equipment
Method
Instructions:
- In a small bowl, mix the warm water with the granulated sugar and sprinkle the active dry yeast on top. Allow it to sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the eggs, milk, evaporated milk, sugar, melted butter, and salt until well combined.
- Once the yeast mixture is frothy, add it to the wet ingredients. Mix well to ensure everything is incorporated.
- Gradually add the bread flour to the wet mixture, one cup at a time, stirring with a wooden spoon or spatula until a dough begins to form.
- Transfer the dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. Roll it out to about ½ inch thick and cut out circles using a round cutter or a glass. Place the cut malasadas on a floured surface and cover them with a towel. Let them rise again for about 30 minutes.
- In a large pan or deep fryer, heat the oil to 350°F (175°C). Use enough oil to fully submerge the malasadas when frying.
- Carefully place a few malasadas in the hot oil, being careful not to overcrowd the pan. Fry them for about 2-3 minutes on each side until they are golden brown. Use a slotted spoon to remove them and place them on a cooling rack.
- While the malasadas are still warm, roll them in the 2 cups of sugar until well coated.
Notes
- Malasadas are best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
- To reheat, microwave for a few seconds or warm in the oven.
- For a special treat, fill malasadas with cream or custard after frying.