Malasadas

How to Make Malasadas

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1. Whisk the flour, sugar, yeast and salt in a large bowl.

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2. Beat the eggs with the evaporated milk, warm water, melted butter and vanilla, and stir into the flour to make a soft, sticky dough.

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3. Knead for 6 minutes on a lightly floured surface until smooth, put it in an oiled bowl, cover, and leave to rise for 1 hour, until doubled.

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4. Divide the dough into 12 pieces, shape each into a ball, and set them on squares of baking paper. Cover and prove for 30 minutes, until puffy.

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5. Heat the oil in a deep, heavy pan to 175°C / 350°F, with the oil no more than half-way up the sides.

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6. Lower the dough balls in, 3 at a time, on their paper, and lift the paper out with tongs after 30 seconds. Fry for 2 minutes on each side, until deep golden.

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7. Drain on kitchen paper for a few seconds and roll in the caster sugar while they are still warm.

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8. Serve warm.

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Tips for Making Malasadas

• Use a thermometer for the oil. At 175°C the malasadas cook through and brown together, but too hot and they burn outside and stay raw inside.
• Prove the dough on squares of baking paper. You can lower the paper and dough together into the oil, which keeps the puffy dough from being squashed.
• Sugar them while still warm. The sugar sticks to the surface as it cools and turns into a crust.

What to Serve with Malasadas

• Hot coffee
• Custard or haupia filling
• Fresh tropical fruit

Storing & Reheating Malasadas

Best eaten within an hour of frying. They keep in a paper bag for a day but lose their crispness. They do not freeze well.

Malasadas FAQ: Common Questions

Malasadas Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.