Name: Malasadas
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 24 servings
Cuisine: american
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Chef Leonard Rego, Leonard's Bakery, HI

Roast Beef Tenderloin with Mushroom Ragout

Marinara Poached Chicken

Easy Chocolate Marshmallow Mousse

Parmesan-Roasted Broccoli

The Best Meatloaf

The Great Food Truck Race

Tournament of Champions

Diners, Drive-Ins and Dives

The Pioneer Woman

The Kitchen

Delicious Miss Brown

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Browse Meal Plans

Encore: Instant Pot Gooey Cinnamon Rolls

Encore: Spinach and Artichoke Shakshuka

Secret Ingredient Turkey Burgers

Quick Fettuccine and Broccoli Alfredo

Vegan Rainbow Carrot Cake

Encore: Venezuelan Arepas from a Family Recipe

Try Premium

This Week's Dinners

Make-Ahead Breakfasts for the Whole Family

Encore: Instant Pot Gooey Cinnamon Rolls

Encore: Spinach and Artichoke Shakshuka

Secret Ingredient Turkey Burgers

Quick Fettuccine and Broccoli Alfredo

Vegan Rainbow Carrot Cake

Encore: Venezuelan Arepas from a Family Recipe

Pasta e Fagioli with Crusty Garlic Toast

Salt-Baked Fish with Easy Caper Beurre Blanc

Malasadas

Categories: