MALASADAS
Aloha! Here in Hawaii, malasadas are the ONLY donuts we have! They are sold at fundraisers and are very popular. There are many Portuguese descendants in the islands. Onolicious!
Provided by IDAJ
Categories Bread Yeast Bread Recipes
Yield 84
Number Of Ingredients 12
Steps:
- Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
- In small bowl, beat eggs until thick.
- Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
- Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 13.2 g, Cholesterol 15.6 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.9 g, Sodium 40 mg, Sugar 6.3 g
MALASADAS DOIS
A raised, deep fried, Portuguese donut. Very popular as fund raisers in Southeastern Massachusetts where I grew up.
Provided by Scotty
Categories Bread Yeast Bread Recipes
Time P1DT6h30m
Yield 48
Number Of Ingredients 11
Steps:
- Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve.
- In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled.
- Once the dough has doubled, punch down and knead a bit - a lot if you want. The dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. My grandmother would let it rise overnight, and hers were amazing. When the dough has doubled, it is ready to use.
- Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C). Set a small dish of water to the side for wetting your hands slightly before touching the dough. This will help it keep from sticking. Only wet your hands a little, excess water dripping in the hot oil is very dangerous.
- With slightly wet hands, gather a small ball of dough about the size of a golf ball. Stretch the dough out a little bit while turning around until you have a disc about 4 inches wide. If you mess up, just throw it back in with the other dough, and start over. Tiny holes are fine.
- Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 16.6 g, Cholesterol 23.5 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 77.1 mg, Sugar 8.6 g
MALASADAS
Malasadas are one of the all time favorite snacks at community functions and fund-raisers. If you make this, you will rapidly become popular with all of your local friends. A non-traditional way of preparing this is to add nutmeg or cinnamon to the sugar mixture that is used to coat the maladsadas. (This recipe was submitted by N.E. Ah You to a website called Local Kine Recipes. It is the malasada served at the annual Punahou High School Carnival) Site gives no cook/prep times or how much this makes...so all given are estimates.
Provided by marisk
Categories Yeast Breads
Time 3h30m
Yield 2-3 dozen
Number Of Ingredients 12
Steps:
- Dissolve yeast, sugar and water and set aside.
- Beat eggs.
- Measure flour into mixing bowl and add salt.
- Make a well in the flour, pour yeast mixture, eggs and other ingredients.
- Beat in circular motion until the dough is soft. Cover, let raise until double.
- Turn dough over but do not punch down. Cover and let raise again.
- Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown.
- Shake in brown bag with sugar. Best when hot.
- Note: If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer.
Nutrition Facts : Calories 6031.4, Fat 487.4, SaturatedFat 82.1, Cholesterol 732, Sodium 1101.8, Carbohydrate 354.4, Fiber 11.4, Sugar 54.2, Protein 68.7
MALASADAS
Malasadas is a local treat brought to Hawaii by the Portuguese. Leonard's Bakery served the first malasadas on Shrove Tuesday in 1953. Now, it is an any day treat. This doughnut without a hole is soft, warm and sweet.
Provided by Amy in Hawaii
Categories Yeast Breads
Time 2h30m
Yield 7 dozen
Number Of Ingredients 13
Steps:
- Dissolve yeast and 1 teaspoon sugar in warm water; set aside.
- Combine flour, salt, and 1/2 cup sugar in a large mixing bowl; make a well in the center of the dry ingredients.
- Combine yeast mixture with eggs, lemon extract(optional), butter (or margarine), evaporated milk, and water.
- Mix thorourghly and add to well.
- Combine wet and dry ingredients until the dough comes together.
- Knead to form a soft, smooth dough.
- Cover; let rise in a warm place until doubled (about 1-1/2 hours).
- Punch down; form into balls on a floured surface.
- Cover; set aside to rise again (about 30 minutes in a warm place).
- Heat oil to 375 degrees; drop dough carefully into hot oil and fry until both sides are golden brown. Drain on paper towels. Coat with sugar or cinnamon sugar and serve immediately.
Nutrition Facts : Calories 2053.6, Fat 139.2, SaturatedFat 16.2, Cholesterol 209.2, Sodium 314.5, Carbohydrate 186.7, Fiber 3.1, Sugar 101.1, Protein 19.4
MALASADAS
Steps:
- 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.
MALASADAS
This is the recipe from Tex Drive In on the Big Island from the recipe request section in Bon Appetit. There is nothing better than a warm malasada covered in sugar! These were always a special treat in our family. The dough recipe here is wonderful and much better than the cheater way we had them most of the time (Frying biscuits you get in the tube at the store!)
Provided by Little Suzy Homemak
Categories Yeast Breads
Time 3h
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1 egg, 3/4 cup sugar, butter and salt in bowl of heavy-duty mixer fitted with dough hook attachment; beat until blended.
- Add 5 cups flour and yeast; beat 1 minute.
- Add 1 cup hot water, milk and vanilla and beat until well blended.
- Beat in remaining 2 eggs, then 1/2 cup flour.
- Beat until dough is smooth, soft and slightly sticky but begins to come away from sides of bowl, adding more flour by tablespoonfuls if very sticky, about 10 minutes.
- Scrape down dough from sides of bowl.
- Cover bowl with plastic wrap and towel.
- Let dough rise in warm draft-free area until almost double in volume, about 2 hours.
- Punch down dough. Cut into 2 equal pieces. Roll out 1 piece on lightly floured surface to a 12x16-inch rectangle. Cut lengthwise into 3 strips and crosswise into 4 strips, making 12 squares (4"). Repeat with remaining dough.
- Pour enough oil into large saucepan to reach depth of 1 1/2 inches. Attach deep fry thermometer and heat oil to 350 degrees F. Fry 2 or 3 malasadas until puffed and golden brown, turning once, about 3 minutes. Using slotted spoon, transfer malasadas to paper towels to drain. Repeat frying with remaining dough squares, heating oil to 350 degrees F for each batch.
- Sprinkle warm malasadas generously with additional sugar. Serve warm or at room temperature.
Nutrition Facts : Calories 166.8, Fat 3.6, SaturatedFat 1.9, Cholesterol 33.8, Sodium 86.6, Carbohydrate 28.8, Fiber 0.9, Sugar 6.4, Protein 4.3
MALASADAS
Categories Dairy Breakfast Brunch Dessert Fry Kid-Friendly Deep-Fry Party Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 11
Steps:
- Combine 1 egg, 3/4 cup sugar, butter and salt in bowl of heavy-duty mixer fitted with dough hook attachment; beat until blended. Add 5 cups flour and yeast; beat 1 minute. Add 1 cup hot water, milk and vanilla and beat until well blended. Beat in remaining 2 eggs, then 1/2 cup flour. Beat until dough is smooth, soft and slightly sticky but begins to come away from sides of bowl, adding more flour by tablespoonfuls if very sticky, about 10 minutes. Scrape down dough from sides of bowl. Cover bowl with plastic wrap and towel. Let dough rise in warm draft-free area until almost doubled in volume, about 2 hours.
- Punch down dough. Cut into 2 equal pieces. Roll out 1 piece on lightly floured surface to 12x16-inch rectangle. Cut lengthwise into 3 strips and crosswise into 4 strips, making twelve 4-inch squares. Repeat with remaining dough.
- Pour enough oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 350°F. Fry 2 or 3 malasadas until puffed and golden brown, turning once, about 3 minutes. Using slotted spoon, transfer malasadas to paper towels and drain. Repeat frying with remaining dough squares, heating oil to 350°F for each batch.
- Generously sprinkle warm malasadas with additional sugar. Serve warm or at room temperature.
MALASADAS PORTUGUESE PANCAKES
These small, fried batter treats are served on Shrove Tuesday. They are delicious dipped in the anise-seasoned syrup. Malasadas can be reheated in the microwave.
Provided by Olha7397
Categories Drop Cookies
Time 15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- SYRUP: Combine all ingredients in a small saucepan, and cook until it becomes a thin syrup approximately 30 minutes.
- Keep warm, but do not overcook, as it will crystallize.
- MALASADAS: Dissolve yeast and 1 teaspoons sugar in warm water.
- Add 3/4 cup flour, and mix well.
- Cover, and put in a warm place to rise until bubbles form on top.
- Combine eggs, lemon peel, vanilla, 1 tablespoons sugar, salt and cream or evaporated milk, and beat for 5 minutes.
- Add yeast, 2 cups flour and mix to a soft batter.
- Cover, and put in a warm place for at least 1 hour until doubled in volume.
- Heat oil in a heavy saucepan to 325 degrees F.
- Drop about 6 small tablespoonfuls of batter into hot oil.
- Fry until a light golden colour, turning once.
- Remove from oil, and place on absorbent paper.
- Continue until all batter is used.
- Place drained pancakes in the hot syrup to coat.
- Remove from syrup.
- Arrange on a platter and serve as soon as possible.
- Serves 12.
- Terence Da Silva, Prince Albert, Saskatchewan.
- The Great Canadian Feast.
Nutrition Facts : Calories 614.6, Fat 40.7, SaturatedFat 6.5, Cholesterol 111.3, Sodium 51.1, Carbohydrate 57.4, Fiber 0.9, Sugar 35, Protein 6.5
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