Ingredients with Measurements:
- 1 cup warm water
- 1/4 cup granulated sugar
- 1 envelope active dry yeast
- 3 1/2 cups all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup Nutella
- Vegetable oil for frying
- Powdered sugar for dusting
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Candy thermometer
- Piping bag with round tip
Step-by-Step Instructions:
1. In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until the mixture becomes foamy.
2. Add flour, melted butter, salt, and eggs to the mixing bowl. Mix on low speed with a dough hook attachment until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Transfer the dough to a greased bowl and cover it with a damp towel. Let it rise in a warm place for 1-2 hours until it doubles in size.
5. Roll out the dough on a floured surface to 1/2 inch thickness. Cut out circles with a cookie cutter or a cup.
6. Place a small dollop of Nutella in the center of each dough circle. Fold the dough over the Nutella and pinch the edges to seal.
7. Heat vegetable oil in a large pot over medium-high heat until it reaches 350°F on a candy thermometer.
8. Fry the stuffed dough balls in batches for 2-3 minutes on each side until they turn golden brown. Drain on a paper towel-lined plate.
9. Fill a piping bag with powdered sugar and pipe it into the center of each malasada.
Time:
Preparation time: 20 minutes
Rising time: 1-2 hours
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 12-15 malasadas
Nutritional information:
Calories: 250
Fat: 11g
Carbohydrates: 35g
Protein: 4g
Sodium: 100mg
Sugar: 14g
Substitutions for ingredients:
- You can use any type of chocolate spread instead of Nutella.
- You can substitute all-purpose flour with bread flour for a chewier texture.
Variations:
- You can add a teaspoon of cinnamon or vanilla extract to the dough for extra flavor.
- You can dust the malasadas with cinnamon sugar instead of powdered sugar.
Tips and Tricks:
- Make sure the Nutella is chilled before using it to make it easier to handle.
- Don't overfill the malasadas with Nutella or they will burst during frying.
- Use a slotted spoon or spider to remove the malasadas from the oil to avoid splatters.
Storage Instructions:
Store the malasadas in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
Reheat the malasadas in a 350°F oven for 5-7 minutes until they are warm and crispy.
Presentation Ideas:
Serve the malasadas on a platter dusted with powdered sugar and garnished with fresh berries.
Garnishes:
Fresh berries, whipped cream, chocolate sauce
Pairings:
Coffee, hot chocolate, milk
Suggested Side Dishes:
Fresh fruit salad, yogurt parfait
Troubleshooting Advice:
- If the dough is too sticky, add more flour a tablespoon at a time until it becomes smooth.
- If the malasadas are not puffing up during frying, the oil may not be hot enough. Increase the temperature and try again.
Food Safety Advice:
- Use a candy thermometer to monitor the oil temperature and avoid burns.
- Don't overcrowd the pot with too many malasadas at once to prevent the oil from cooling down.
Food History:
Malasadas are a Portuguese dessert that was brought to Hawaii by immigrants in the late 19th century. They are similar to doughnuts but are typically filled with custard or fruit.
Flavor Profiles:
Sweet, chocolatey, crispy, fluffy
Serving Suggestions:
Serve the malasadas as a dessert or a sweet snack.
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Region: Portuguese