Fluffy Portuguese Malasadas (Print Version)
# Ingredients:
→ Dough Basics
01 -
Granulated sugar
02 -
All-purpose flour
03 -
Warm milk
04 -
Eggs
05 -
Vanilla extract
06 -
Unsalted butter, melted
07 -
Salt
08 -
Active dry yeast
→ Extras
09 -
Oil for frying (canola or vegetable)
10 -
Extra sugar for rolling
# Instructions:
01 -
Stir together a teaspoon of sugar, warm milk, and yeast in a bowl. Leave it alone for about 5-10 minutes until it's all bubbly.
02 -
Mix flour, salt, and sugar in a big bowl. Toss in the vanilla, butter, eggs, and yeast mixture. Stir until you're left with a dough that's sticky.
03 -
Cover the bowl with a clean cloth. Set it somewhere warm and let it sit for 1-2 hours or until it doubles in size.
04 -
Press the dough down and move it to a surface that's got some flour on it. Split it up into smaller balls and let them chill out for 15 minutes.
05 -
Get your pot or fryer ready and heat your oil to 175°C (350°F).
06 -
Drop a few balls into the hot oil carefully. Fry them for a couple minutes per side until they're golden and crispy.
07 -
Take the malasadas out of the oil, place them on paper towels to drain, then roll them in sugar while they’re warm.
08 -
Enjoy them right away while they're still fresh.
# Notes:
01 -
Store any extras in a sealed container at room temperature for up to 2 days. Avoid putting them in the fridge since they can dry out.
02 -
Reheat malasadas for a few seconds in the microwave or a couple of minutes in an oven at 150°C (300°F).