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Malasadas Dois
Malasadas Dois
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Prep Time:
1800 minutes
Cook Time:
30 minutes
Total Time:
1830 minutes
Fluffy, fried Portuguese donut - a beloved treat from Southeastern Massachusetts known for raising funds.
Ingredients:
  • 1 teaspoon sugar
  • 0.25 cup warm water
  • 1 (.25 ounce) envelope active dry yeast
  • 4 eggs
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 1 cup white sugar
  • 1 cup lukewarm milk
  • 0.75 cup butter or margarine, melted
  • 1 quart vegetable oil for deep-frying
  • 1 cup white sugar for decoration
Instructions:
  • Dissolve 1 teaspoon of sugar in warm water, then sprinkle yeast over the top. Allow it to sit for approximately 5 minutes to dissolve.
  • In a sizable bowl, vigorously whisk together the eggs and 1 cup of sugar until the sugar fully dissolves. Add in the salt and flour, then incorporate the yeast mixture, milk, and melted butter. A wooden spoon is the perfect tool for this task. Cover the bowl and let the mixture rise in a warm spot until it doubles in size.
  • After the dough has doubled in size, gently punch it down and knead until it is smooth and elastic. Cover and let it rise again until doubled in size. For enhanced flavor, refrigerate the dough overnight like my grandmother used to do for amazing results. The dough is now ready to use.
  • Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C). Place a small dish of water nearby to moisten your hands before handling the dough. Use a light touch of water to prevent sticking, avoiding excess water dripping into the hot oil for safety.
  • Dampen your hands slightly and shape a golf ball-sized dough. Gently stretch and rotate the dough until it forms a 4-inch disc. Don't worry about small holes; they're okay. If needed, combine the dough with the rest and begin again.
  • Gently transfer the stretched dough into the hot oil. Allow the doughnuts to puff up upon contact with the oil. Fry for roughly 3 minutes on each side until they achieve a golden brown color. Lift them out of the oil with a slotted spoon, let them drain on paper towels, dust generously with white sugar while they're still hot, and serve promptly while warm.

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