Dessert
Malasadas (Portuguese Carnival Doughnuts)
2 hServes 16Nutri-Score D€
D
2 h
2 hMalasadas (Portuguese Carnival Doughnuts)
what you need
Ingredients
warm water (warm)Other45 ml
instant yeast (heaping teaspoon)Pantry6 g- granulated sugar (for the yeast mixture)Pantry4 g
whole milkDairy180 ml
salted butterDairy57 g- large eggsDairy4 pieces
lemon zest (zest of one lemon)Produce1 piece- granulated sugar (for the batter)Pantry50 g
all-purpose flour (plus extra for dusting)Grains500 g- frying oil (for deep frying)Pantry1 litre
- granulated sugar (for coating)Pantry100 g
ground cinnamon (for cinnamon sugar coating)Spices10 g
per serving
Nutrition
213kcal
- Carbs
- 30 g
- Proteins
- 5 g
- Fat
- 8 g
what you’ll use
Tools
Saucepan
Mixing bowl
Whisk
Stockpot
Slotted spoon- Stovetop
step by step
Method
- Step 1
Activate the yeast
- Combine the warm water, instant yeast and granulated sugar in a saucepan.
- Mix well and let it rest until foamy.
- Step 2
Warm the milk and butter
- Add the whole milk and salted butter to a saucepan.
- Heat gently just until the butter melts.
- Step 3
Beat the eggs with lemon and sugar
- In a mixing bowl, combine the eggs, lemon zest and sugar.
- Beat until creamy.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 8
Coat in sugar
- While still warm, dip the malasadas in granulated sugar or cinnamon sugar.
most cooked first