Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 2 tsp active dry yeast
- 1 cup warm milk
- 4 egg yolks
- 1 tsp vanilla extract
- Vegetable oil for frying
- Powdered sugar for dusting
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Candy thermometer
- Mixing bowls
- Stand mixer or hand mixer
- Wooden spoon
- Pastry bag with a large round tip
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, salt, and yeast.
2. In a separate bowl, whisk together the warm milk, melted butter, vegetable oil, egg yolks, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
4. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-2 hours until it doubles in size.
6. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
7. Punch down the dough and divide it into small balls (about 2-3 inches in diameter).
8. Place the balls on a floured surface and let them rest for 10-15 minutes.
9. Use a pastry bag with a large round tip to pipe a hole in the center of each ball.
10. Fry the malasadas in batches until they are golden brown on both sides (about 2-3 minutes per side).
11. Drain the malasadas on a paper towel-lined plate and dust them with powdered sugar while they are still warm.
Time:
Preparation time: 2 hours and 30 minutes
Cooking time: 20-30 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20-24 malasadas
Nutritional information:
Calories per serving: 220
Total fat: 8g
Saturated fat: 2g
Cholesterol: 40mg
Sodium: 100mg
Total carbohydrates: 32g
Dietary fiber: 1g
Sugars: 8g
Protein: 4g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- You can use granulated honey or maple syrup instead of sugar for a different flavor.
- You can use margarine or shortening instead of butter.
- You can use almond or coconut milk instead of cow's milk for a dairy-free version.
- You can use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.
Variations:
- You can fill the malasadas with custard, jam, or Nutella for a different flavor.
- You can add cinnamon or nutmeg to the dough for a spiced version.
- You can add lemon or orange zest to the dough for a citrusy version.
- You can add grated coconut or chopped nuts to the dough for a crunchy version.
Tips and tricks:
- Make sure the oil is at the right temperature before frying the malasadas to prevent them from being greasy.
- Don't overfill the pastry bag with dough to avoid it bursting.
- Use a slotted spoon or tongs to flip the malasadas in the oil.
- Dust the malasadas with powdered sugar while they are still warm to help the sugar stick.
Storage instructions:
- Malasadas are best eaten fresh, but you can store them in an airtight container at room temperature for up to 2 days.
- You can also freeze the malasadas for up to 1 month. Let them thaw at room temperature before reheating.
Reheating instructions:
- To reheat the malasadas, place them on a baking sheet and warm them in a 350°F oven for 5-10 minutes until they are crispy and warm.
Presentation ideas:
- Serve the malasadas on a platter dusted with powdered sugar.
- Arrange them in a pyramid shape for a dramatic effect.
- Serve them with a side of fruit compote or caramel sauce for dipping.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate sauce
- Caramel sauce
- Chopped nuts
Pairings:
- Coffee
- Hot chocolate
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more milk.
- If the malasadas are not puffing up, make sure the oil is hot enough.
- If the malasadas are too greasy, let them drain on a paper towel longer.
Food safety advice:
- Use a candy thermometer to monitor the oil temperature and prevent it from overheating.
- Don't overcrowd the fryer or pot to avoid splatters and burns.
- Use caution when handling hot oil and equipment.
Food history:
- Malasadas are a traditional Portuguese dessert that was brought to Hawaii by Portuguese immigrants in the late 19th century.
- They are similar to doughnuts but are usually smaller and lighter.
Flavor profiles:
- Sweet
- Soft
- Fluffy
- Crispy
- Buttery
Serving suggestions:
- Serve the malasadas as a dessert or snack.
- They are often eaten during Carnival season in Portugal and Hawaii.
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Region: Portuguese