Ingredients
- Oil for deep frying
- 1 (1/4-ounce) package active dry yeast
- 3/4 cup plus 1 teaspoon sugar
- 1/4 cup warm water (110 degrees F)
- 6 eggs
- 6 cups flour
- 1/4 cup melted butter
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 1/2 cup half and half
- Sugar to roll the Malasadas
Directions
In a large deep pot or fryer heat the oil to 350 degrees F.
In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside. In an electric mixer, and the eggs and whip until the eggs are thick and pale yellow in color. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half. Add the salt. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours.
Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) let the dough rise until double in size, about 1 hour. Using a sharp French knife, cut the dough into 1 inch squares. Fry a couple of the squares at a time, until golden brown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate. Roll the doughnuts in sugar and serve warm.
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By itried
on October 20, 2011
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like the previous poster said, this recipe is messed up and I agree something is missing in the taste. I grew up near FR also and these don't taste anything like what you get at the Portuguese bakeries. I thought if it was really Emeril's recipe they would taste like the real Portugueses Malasada but they don't and I won't be making this recipe again, just too bad I spent all that time, very disapointed
By brian_m_a
SE Massachusetts
on April 18, 2011
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I grew up near Fall River, MA On flavor alone, I would give it 4 stars It is missing a flavor, not sure what
I lowered my overall rating based on the following:
1. The recipe does not work as written Measured carefully Batter was thin like cake mix I had to add lots more flour to thicken it into a soft ball
2. Poor instructions
“In an electric mixer, and the eggs and whip” ? eggs and sugar? ¾ cup of sugar listed in ingredients , not in instructions
Inactive prep time 1hr 30 min: “Let the dough rise … about 1 1/2 hours “ Turn the doughrollcover “let the dough rise about 1 hour” 1hr 30 min rise time + 1hr rise timehmmm
3. Cut the dough into 1” squares “Yield: a couple of dozen” The copious results served a couple dozen people
Regional comment (didn't impact rating
Here, malasadas are stretched into thin oval shapes before frying Cutting the dough into 2” x 3” pieces and forming ovals right before frying resulted in the size, shape and texture I buy at local bakeries
By mickeh_love_6188744
Fall River, MA
on October 07, 2006
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This is an almost perfect recipe for Portuguese malassadas. It'd do anyone's vovo proud.
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