Skip to content
Menu
Malasadas (Portuguese Carnival Doughnuts)
Dessert

Malasadas (Portuguese Carnival Doughnuts)

2 hPour 16Nutri-Score D€
par @celiarego032 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

16 personnes
  • warm water (warm)Autres45 ml
  • instant yeast (heaping teaspoon)Épicerie6 g
  • granulated sugar (for the yeast mixture)Épicerie4 g
  • whole milkProduits laitiers180 ml
  • salted butterProduits laitiers57 g
  • large eggsProduits laitiers4 morceaux
  • lemon zest (zest of one lemon)Fruits et légumes1 morceau
  • granulated sugar (for the batter)Épicerie50 g
  • all-purpose flour (plus extra for dusting)Céréales500 g
  • frying oil (for deep frying)Épicerie1 litre
  • granulated sugar (for coating)Épicerie100 g
  • ground cinnamon (for cinnamon sugar coating)Épices10 g

par portion

Nutrition

213kcal

Glucides
30 g
Protéines
5 g
Lipides
8 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Saladier
  • Fouet
  • Marmite
  • Écumoire
  • Plaque de cuisson

pas à pas

Préparation

  1. Activate the yeast

    • Combine the warm water, instant yeast and granulated sugar in a saucepan.
    • Mix well and let it rest until foamy.
    Étape 1

  2. Warm the milk and butter

    • Add the whole milk and salted butter to a saucepan.
    • Heat gently just until the butter melts.
    Étape 2

  3. Beat the eggs with lemon and sugar

    • In a mixing bowl, combine the eggs, lemon zest and sugar.
    • Beat until creamy.
    Étape 3

  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.
    Étape 4

  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.
    Étape 5

  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.
    Étape 6

  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.
    Étape 7

  8. Coat in sugar

    • While still warm, dip the malasadas in granulated sugar or cinnamon sugar.
    Étape 8
Obtenir Mezze