Dessert
Malasadas (Portuguese Carnival Doughnuts)
2 Std.Für 16Nutri-Score D€
D
2 Std.
2 Std.Malasadas (Portuguese Carnival Doughnuts)
was Sie brauchen
Zutaten
warm water (warm)Andere45 ml
instant yeast (heaping teaspoon)Vorräte6 g- granulated sugar (for the yeast mixture)Vorräte4 g
whole milkMilchprodukte180 ml
salted butterMilchprodukte57 g- large eggsMilchprodukte4 Stücke
lemon zest (zest of one lemon)Obst & Gemüse1 Stück- granulated sugar (for the batter)Vorräte50 g
all-purpose flour (plus extra for dusting)Getreide500 g- frying oil (for deep frying)Vorräte1 Liter
- granulated sugar (for coating)Vorräte100 g
ground cinnamon (for cinnamon sugar coating)Gewürze10 g
pro Portion
Nährwerte
213kcal
- Kohlenhydrate
- 30 g
- Eiweiß
- 5 g
- Fett
- 8 g
was Sie verwenden
Utensilien
Stielkasserolle
Rührschüssel
Schneebesen
Kochtopf
Schaumlöffel- Kochfeld
Schritt für Schritt
Zubereitung
- Schritt 1
Activate the yeast
- Combine the warm water, instant yeast and granulated sugar in a saucepan.
- Mix well and let it rest until foamy.
- Schritt 2
Warm the milk and butter
- Add the whole milk and salted butter to a saucepan.
- Heat gently just until the butter melts.
- Schritt 3
Beat the eggs with lemon and sugar
- In a mixing bowl, combine the eggs, lemon zest and sugar.
- Beat until creamy.
- Schritt 4
Make the dough
- Add the foamy yeast mixture and the warm milk mixture to the eggs.
- Add the all-purpose flour and knead until smooth and elastic.
- Schritt 5
First rest and fold
- Transfer the dough to a bowl and dust the top with flour.
- Cover with a towel and let it rest.
- Fold the dough, then cover and let it rest again until doubled.
- Schritt 6
Shape the malasadas
- Oil your hands and take a piece of dough.
- Stretch each piece from the middle outwards to get the two-tone effect.
- Schritt 7
Fry the malasadas
- Heat the oil and test with a small piece of dough; it should float.
- Fry the dough pieces, turning them, until nicely golden; lower the heat if they brown too fast.
- Schritt 8
Coat in sugar
- While still warm, dip the malasadas in granulated sugar or cinnamon sugar.
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