Dessert
Malasadas (Portuguese Carnival Doughnuts)
2 uVoor 16Nutri-Score D€
D
2 u
2 uMalasadas (Portuguese Carnival Doughnuts)
wat u nodig heeft
Ingrediënten
warm water (warm)Overig45 ml
instant yeast (heaping teaspoon)Voorraadkast6 g- granulated sugar (for the yeast mixture)Voorraadkast4 g
whole milkZuivel180 ml
salted butterZuivel57 g- large eggsZuivel4 stukken
lemon zest (zest of one lemon)Groente en fruit1 stuk- granulated sugar (for the batter)Voorraadkast50 g
all-purpose flour (plus extra for dusting)Granen500 g- frying oil (for deep frying)Voorraadkast1 liter
- granulated sugar (for coating)Voorraadkast100 g
ground cinnamon (for cinnamon sugar coating)Kruiden en specerijen10 g
per portie
Voedingswaarden
213kcal
- Koolhydraten
- 30 g
- Eiwitten
- 5 g
- Vetten
- 8 g
wat u gebruikt
Keukengerei
Steelpan
Mengkom
Garde
Soeppan
Schuimspaan- Kookplaat
stap voor stap
Bereiding
- Stap 1
Activate the yeast
- Combine the warm water, instant yeast and granulated sugar in a saucepan.
- Mix well and let it rest until foamy.
- Stap 2
Warm the milk and butter
- Add the whole milk and salted butter to a saucepan.
- Heat gently just until the butter melts.
- Stap 3
Beat the eggs with lemon and sugar
- In a mixing bowl, combine the eggs, lemon zest and sugar.
- Beat until creamy.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 8
Coat in sugar
- While still warm, dip the malasadas in granulated sugar or cinnamon sugar.
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