Ingredients
- 2 teaspoon dry active yeast
- 1/4 cup warm water
- 1 tablespoon sugar plus 1/3 cup sugar
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 4 eggs, well beaten
- 1/2 cup unsalted butter, melted
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons freshly grated nutmeg
- Vegetable oil, for frying
- Cinnamon-sugar for coating (about 1/4 cup sugar mixed with cinnamon to taste)
Directions
In a medium bowl, combine the yeast with 1/4 cup lukewarm water and 1 tablespoon of sugar. Mix until the yeast dissolves then set aside for 5 minutes. Stir in the milk, vanilla, eggs, and butter and reserve.
In a large bowl, mix the flour with 11/3 cup sugar, salt, and nutmeg. Make a well in the center of the dry ingredients. Pour the yeast and milk mixture into the well. Mix the wet ingredients into the dry, forming a soft, smooth dough. Cover the dough with a clean towel and set aside to rise in a warm place until dough doubles in size, about 1 hour.
Punch the dough down, then with oiled fingers, pinch off pieces about the size golf balls. Place the dough balls on greased baking sheets. Cover the malasadas with a clean towel and set aside to rise in a warm place for about 15 minutes.
In a heavy, high-sided pot, heat a bout 2 inches of oil over medium-high until the oil reaches 325 degrees F. Working in small batches, fry the malasadas until they are uniformly golden brown, 7 to 10 minutes per batch. Drain the malasadas on a plate lined with paper towels just until they are cool enough to handle then roll them in cinnamon sugar and serve.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By syoshioka7
New York, NY
on August 14, 2012
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I grew up on Leonard's malasadas so I went in to this with HIGH expectations. I have to say that the flavor is spot on and based on the reviews below I made a few tweaks. I used bread flour instead of AP flour, I used evaporated milk instead of regular milk and I only added the nutmeg in to the sugar and cinnamon mixture that the malasadas are coated with. I found another recipe from Punahou which recommended that you allow the dough to rise twice before shaping it in to balls. As an Iolani grad I was reluctant to take their advice but it did make sense so I did it and got great results. The only problem with the end result was that they were denser than Leonard's. Guess I'll have to make them again and see if I can make them lighter!
By Wahine52
Glendale, CA
on May 04, 2012
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I've tried this recipe several times, each time making adjustments because this recipe doesn't taste like the original Leonard's malasadas. Although my version still needs tweaking, I'm getting there. Here are my changes: used bread flour; used 5 eggs; used evaporated milk; eliminated nutmeg. The eggs, butter and milk should be at room temperature. I used my KitchenAid stand-up mixer with the dough hook mixing 10 mins. at slow speed.
It's very important to let the dough rise until it doubles in size. After it rises, form into round balls. HELPFUL VIDEO: Leonard Rego actually shows how to form it into balls in a youtube video called "Making Leonard's Malasadas" (fast forward to about 2 min. mark. After forming into balls, let the dough rise again to insure fluffy malasadas. In video, Leonard Rego says he uses canola oil. They cook up beautifully in my wok.
By terbo
on September 24, 2011
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The first time I tried this recipe and followed it to the letter was a failure. However, I did not give up. So, I did some modification to the ingredients (not much and instead of using all purpose flour, I used bread flour. Also, I added distilled white vinegar the same amount as the yeast (the vinegar helps the dough rise. I used a stand mixer to mix the dough for 10 minutes or more. The first rise should be about two hours and the second rise should be about the same as the first for a total of 4 hours. The key here is to let the dough rise. There is no short cut. After the second rise, form the dough into a ball the size of a golf ball. Let it rise/rest for another 30 minutes and then fry. I use an electric deep fryer with the temperature set at 350 degrees F. My family and friends loved it. I have invited friends and relatives over the house for malasadas and movie night.They say it is the same as Leonard's malasadas.
Read all 21 reviews