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.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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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.
By kiphughes
on September 05, 2011
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Limited to 1K characters, so I have to be short. Things to consider:
YEAST: keep in mind that when working with yeast, the "warm" water for the yeast should be between 105F to 115F.
MILK: try using whole milk and scald it -- meaning, bring it to a 180F boil. Scalding helps the dough rise. When adding the milk to the other wet ingredients, have it at about 110F.
EGGS: do not use cold eggs. Bring them to room temperature before using.
BUTTER: like the milk, have this at around 110F when you add this to the rest of the wet ingredients.
DOUGH: expect this to be very wet and gooey initially. You have to knead the dough to a point where it's not so gooey and somewhat-easily comes off your hands.
RISING: consider using your oven, between 80F to 84F, as the place to let your dough rise. You are looking for your dough to about double in size during each rising.
NOTE: there are other things this recipe did not reveal or explain, but I am out of characters to explain further.
By kekaha
Kekaha, Kauai, ...
on July 20, 2011
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This recipe is very close to Leonard's. Here are some hints to get the texture right.
Resist the urge to add more flour--maladas are almost a batter type bread not a dough. Use a stand mixer and let it mix with a dough hook for at least 5-8 minutes--you should see long strands of gluten forming--the old-days Portuguese women who made these must have had arms like stevedores!!!--Use only fresh nutmeg--it is "fluffier" than preground and therefore takes more space on the spoon. After forming into the golf-sized balls--place on plastic wrap--they won't stick and all you need to do is tilt the plastic wrap a little to gently roll the dough onto a spider--the dough won't deflate from last minute handling and will puff to an impressive size!! Carnivals usually dip scoops into the large pails and directly put the dough into the fryer--that's why they are denser.
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