Malasadas

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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

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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

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This is an almost perfect recipe for Portuguese malassadas. It'd do anyone's vovo proud.

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Takes a little time but well worth the effort. Tastes just like Hawaii.