Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp active dry yeast
- 1/4 cup warm water
- 1/4 cup whole milk
- 1 egg
- 2 tbsp unsalted butter, softened
- 1/2 cup caramel sauce
- Vegetable oil for frying
Special equipment needed:
- Stand mixer with dough hook attachment
- Candy thermometer
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast.
2. In a separate bowl, whisk together the warm water, milk, and egg.
3. Add the wet ingredients to the dry ingredients and mix on low speed until a dough forms.
4. Add the softened butter and continue to mix on low speed until the butter is fully incorporated and the dough is smooth and elastic.
5. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour or until doubled in size.
6. On a lightly floured surface, roll out the dough to 1/2 inch thickness.
7. Using a 3-inch round cutter, cut out circles of dough and place them on a baking sheet lined with parchment paper.
8. Cover the dough circles with a clean kitchen towel and let them rise for another 30 minutes.
9. In a deep pot or Dutch oven, heat vegetable oil to 350°F.
10. Carefully drop the dough circles into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
11. Use a slotted spoon to remove the malasadas from the oil and place them on a paper towel-lined plate to drain excess oil.
12. Once the malasadas are cool enough to handle, use a piping bag or a small spoon to fill each one with caramel sauce.
13. Serve warm.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
Makes 12 malasadas
Nutritional information:
Calories per serving: 220
Fat: 9g
Carbohydrates: 32g
Protein: 3g
Sodium: 190mg
Sugar: 12g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk for a dairy-free version.
- Caramel sauce can be substituted with chocolate ganache or fruit jam for a different filling.
Variations:
- Add 1 tsp of cinnamon to the dough for a cinnamon-sugar coating.
- Roll the malasadas in powdered sugar after frying for a classic look.
- Add a pinch of sea salt to the caramel sauce for a salted caramel flavor.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying to ensure even cooking.
- Use a candy thermometer to monitor the oil temperature.
- Don't overfill the malasadas with caramel sauce, or they may burst during frying.
Storage instructions:
Store leftover malasadas in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat malasadas in the microwave for 10-15 seconds or in a 350°F oven for 5 minutes.
Presentation ideas:
Arrange the malasadas on a platter and dust with powdered sugar. Serve with a drizzle of caramel sauce on top.
Garnishes:
Garnish with fresh berries or a sprig of mint.
Pairings:
Serve with a cup of coffee or hot chocolate.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the malasadas are not puffing up during frying, make sure the oil is hot enough.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the caramel sauce is not too hot before filling the malasadas.
Food history:
Malasadas are a Portuguese dessert that were brought to Hawaii by Portuguese immigrants in the late 19th century.
Flavor profiles:
Sweet, rich, and indulgent.
Serving suggestions:
Serve as a dessert or a sweet breakfast treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Portuguese
Taste: Sweet, Creamy, Rich, Caramel, Fluffy, Indulgent, Caramel-Y