Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 tsp active dry yeast
- 1/4 cup warm water
- 1/4 cup whole milk
- 1 egg
- 2 tbsp unsalted butter, melted
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Vegetable oil for frying
Special equipment needed:
- Stand mixer with dough hook attachment
- Candy thermometer
- Piping bag with round tip
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, sugar, salt, and yeast. Mix well.
2. In a separate bowl, whisk together warm water, milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix on low speed until a smooth dough forms.
4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
5. In a small bowl, mix together cream cheese, powdered sugar, and vanilla extract until smooth.
6. Transfer the cream cheese mixture to a piping bag with a round tip.
7. Heat vegetable oil in a deep pot to 350°F.
8. On a floured surface, roll out the dough to 1/4 inch thickness.
9. Cut the dough into circles using a cookie cutter or a cup.
10. Pipe a small amount of cream cheese mixture onto the center of each dough circle.
11. Fold the dough in half and pinch the edges to seal.
12. Fry the malasadas in the hot oil until golden brown on both sides, about 2-3 minutes per side.
13. Drain the malasadas on a paper towel-lined plate.
14. Dust the malasadas with powdered sugar and serve warm.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes 12 malasadas.
Nutritional information:
Calories per serving: 170
Fat: 9g
Carbohydrates: 19g
Protein: 3g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Cream cheese can be substituted with mascarpone cheese or ricotta cheese.
- Active dry yeast can be substituted with instant yeast.
Variations:
- Add cinnamon or nutmeg to the dough for a spiced flavor.
- Fill the malasadas with chocolate ganache or fruit jam instead of cream cheese.
- Top the malasadas with a drizzle of caramel sauce or chocolate sauce.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying the malasadas to ensure they cook evenly.
- Use a candy thermometer to monitor the oil temperature.
- Don't overfill the malasadas with cream cheese to prevent them from bursting open while frying.
- Dust the malasadas with powdered sugar while they are still warm to ensure the sugar sticks to the surface.
Storage instructions:
Store leftover malasadas in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the malasadas in the microwave for 10-15 seconds or in a 350°F oven for 5 minutes.
Presentation ideas:
Serve the malasadas on a platter with a dusting of powdered sugar and a drizzle of caramel sauce.
Garnishes:
Garnish the malasadas with fresh berries or a sprinkle of chopped nuts.
Pairings:
Pair the malasadas with a hot cup of coffee or a glass of cold milk.
Suggested side dishes:
Serve the malasadas with a side of fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it becomes smooth and elastic.
- If the malasadas are not puffing up while frying, make sure the oil is at the correct temperature and the dough has risen enough.
Food safety advice:
- Use a candy thermometer to monitor the oil temperature to prevent burns or fires.
- Make sure the cream cheese is fully softened before piping it into the malasadas to prevent lumps.
Food history:
Malasadas are a Portuguese dessert that were brought to Hawaii by Portuguese immigrants in the late 19th century.
Flavor profiles:
Creamy, sweet, and slightly tangy.
Serving suggestions:
Serve the malasadas as a dessert or a sweet snack.
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Region: Portuguese