Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp active dry yeast
- 1/4 cup warm water
- 1/4 cup whole milk
- 1 egg
- 2 tbsp unsalted butter, melted
- Vegetable oil, for frying
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Special equipment needed:
- Large mixing bowl
- Wooden spoon or spatula
- Electric mixer with dough hook attachment
- Deep-fry thermometer
- Large pot for frying
- Slotted spoon or spider skimmer
- Paper towels
- Small bowl for cinnamon-sugar mixture
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
2. In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until it becomes frothy.
3. Add the yeast mixture, milk, egg, and melted butter to the dry ingredients. Mix with a wooden spoon or spatula until the dough comes together.
4. Attach the dough hook to the electric mixer and knead the dough on medium speed for 5-7 minutes until it becomes smooth and elastic.
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours until it doubles in size.
6. Heat vegetable oil in a large pot over medium-high heat until it reaches 350°F on a deep-fry thermometer.
7. Meanwhile, mix together the granulated sugar and cinnamon in a small bowl.
8. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them on a lightly floured surface.
9. Carefully drop 3-4 balls at a time into the hot oil and fry for 2-3 minutes on each side until they are golden brown and puffed up.
10. Use a slotted spoon or spider skimmer to transfer the malasadas to a paper towel-lined plate to drain excess oil.
11. While the malasadas are still warm, roll them in the cinnamon-sugar mixture until they are coated evenly.
12. Serve immediately and enjoy!
Time:
Preparation time: 15 minutes
Rising time: 1-2 hours
Cooking time: 6-8 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
12 malasadas
Nutritional information:
Calories: 160
Fat: 5g
Saturated Fat: 2g
Cholesterol: 25mg
Sodium: 70mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 14g
Protein: 2g
Substitutions for ingredients:
- Whole milk can be substituted with any other type of milk or non-dairy milk.
- Active dry yeast can be substituted with instant yeast.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- All-purpose flour can be substituted with bread flour or gluten-free flour.
Variations:
- Chocolate-filled malasadas: Cut a small slit in the side of each malasada and fill it with melted chocolate before rolling it in the cinnamon-sugar mixture.
- Fruit-filled malasadas: Cut a small slit in the side of each malasada and fill it with your favorite fruit jam or jelly before rolling it in the cinnamon-sugar mixture.
- Savory malasadas: Omit the cinnamon and sugar and fill the malasadas with cheese, bacon, or other savory ingredients.
Tips and tricks:
- Make sure the oil is at the right temperature before frying the malasadas to ensure they cook evenly and don't absorb too much oil.
- Don't overcrowd the pot when frying the malasadas to prevent them from sticking together.
- Use a slotted spoon or spider skimmer to transfer the malasadas to a paper towel-lined plate to drain excess oil.
- Roll the malasadas in the cinnamon-sugar mixture while they are still warm to ensure the sugar sticks to them.
Storage instructions:
Store leftover malasadas in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat leftover malasadas in the microwave for 10-15 seconds or in the oven at 350°F for 5-7 minutes until warm.
Presentation ideas:
Arrange the malasadas on a platter and dust them with powdered sugar for a festive presentation.
Garnishes:
Garnish the malasadas with fresh berries or whipped cream for a decadent touch.
Pairings:
Serve the malasadas with a cup of coffee or hot chocolate for a cozy treat.
Suggested side dishes:
Malasadas are a sweet treat on their own, but they can also be served with fresh fruit or a side of ice cream for a more indulgent dessert.
Troubleshooting advice:
- If the dough is too dry, add a little more warm water or milk.
- If the dough is too sticky, add a little more flour.
- If the malasadas are not puffing up, make sure the oil is at the right temperature and the dough has risen enough.
Food safety advice:
Make sure to handle the hot oil carefully and keep children and pets away from the stove. Always use a deep-fry thermometer to monitor the oil temperature and avoid overheating.
Food history:
Malasadas are a popular Portuguese dessert that were brought to Hawaii by Portuguese immigrants in the late 19th century. They are similar to doughnuts but are typically smaller and lighter.
Flavor profiles:
Cinnamon-sugar malasadas are sweet, fluffy, and have a warm cinnamon flavor.
Serving suggestions:
Serve cinnamon-sugar malasadas as a dessert or snack any time of day.
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Region: Portuguese