Malasadas (Portuguese Doughnuts)

Serves: 16
Total Calories: 138


1/2 cup milk
4 tablespoons unsalted butter (1/2 stick)
2 tablespoons sugar
1 1/2 teaspoons active dry yeast
1/4 cup warm (105° to 115°F) water
3 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, beaten
vegetable shortening or vegetable oil for deep-frying
1/2 cup sugar
1/4 teaspoon ground cinnamon


1. In a small saucepan, heat the milk, butter, and sugar over low heat until the butter melts. Remove from heat and let stand until tepid.

2. In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved.

3. Lightly butter a medium bowl. In a food processor, pulse the flour and salt to combine. With the machine running, add the yeast mixture, then the milk mixture and eggs. Process until the mixture forms a soft dough. To make the dough by hand, mix the flour and salt in a large bowl. Stir in the yeast mixture, milk mixture, and eggs to make a soft dough.

4. Transfer to a lightly floured work surface and knead just until smooth, 3 to 5 minutes. Do not overknead the dough. Transfer the dough to the bowl and turn to coat the dough with butter. Cover the bowl tightly with plastic wrap. Let stand in a warm place until almost doubled (if you insert a finger 1/2 inch into the dough, it will leave an impression), about 1 1/2 hours.

5. Punch down the dough, turn it again to coat lightly with butter, and cover. Let rise again until almost doubled, about 45 minutes.

6. Line a large baking sheet with waxed paper. Divide the dough into 16 pieces and roll each into a ball. Place a ball on an unfloured work surface. Roll the dough underneath your hands, moving your hands apart in a horizontal movement while rolling, until the dough is rolled and stretched into a 6-inch rope about 1/2 inch wide. Place on the waxed paper and cover loosely with plastic wrap. Repeat with the remaining dough.

7. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the doughnuts, turning once, until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack to drain.

8. In a large paper bag, mix the sugar and cinnamon. Add a few doughnuts at a time to the bag, close the bag, and shake it to coat the doughnuts. Serve warm or at room temperature.

Nutritional Facts:

Serves: 16
Total Calories: 138
Calories from Fat: 30

This Malasadas (Portuguese Doughnuts) recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.

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