Looking to satisfy your sweet tooth? Portuguese Donuts (Malassadas) are fluffy, delightful treats that will take your taste buds on a journey. With a simple dough and a quick fry, the donuts are perfect for any occasion, bringing a deliciously fun twist to your dessert table.
When making Portuguese Donuts, consider that you can adjust the number of eggs based on your preference for richness, though 12 should suffice. If you’re looking to reduce allergens, substitute with a non-dairy milk and a gluten-free flour blend, but keep in mind that consistency may vary. Fresh yeast is ideal for fluffiness, but active dry yeast can work in a pinch. Just ensure everything is of good quality for the tastiest results.
Scones, Biscuits & Pastry
Portuguese Donuts (Malassadas) Recipe
Ingredients
- 12 eggs (or more)
- 5 lbs flour
- 1 1/2 cups milk
- 1/3 cup oil (plus extra oil for frying)
- 1 1/2 teaspoons salt
- 1 (2 ounce) package yeast
- 1 cup hot water (if needed)
- sugar, for dipping
Instructions
- Add 1 teaspoon of sugar and warm water to the yeast, and let it rise until it reaches the rim of a cup.
- In a large bowl, mix all of the ingredients except for the last four. Knead the dough until it is easy to shape, then add the yeast and knead until well mixed.
- Dust the dough with flour, and let it rise until it doubles in size, which may take several hours depending on the room temperature.
- Once the dough is ready, heat 2 cups of oil in a deep frying pan until hot.
- Shape the dough into rounds and fry them until golden brown, turning only once to ensure even cooking.
- Remove the donuts from the oil and place them on a paper towel to absorb excess oil, then dip them in sugar while still warm.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 3 of 3: