Why You’ll Love This Recipe
Malassadas are a deep-fried treat that combines fluffy dough with a cinnamon-sugar coating, making each bite deliciously sweet and satisfying. The dough is soft and pillowy, and the cinnamon sugar gives a perfect contrast of warmth and spice. Whether you’re making them for a holiday, special occasion, or just because, these Portuguese doughnuts are always a crowd-pleaser!
Ingredients
For the Doughnuts (Malassadas):
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, plus more for the bowl
- 3/4 teaspoon kosher salt
- 1 package active dry yeast (2 1/4 teaspoons or 1/4 ounce)
- 1/3 cup plus 1 teaspoon granulated sugar
- 2 tablespoons warm water (110°F / 43°C)
- 3 large eggs
- 3 1/2 cups all-purpose flour, plus more for the work surface
- Nonstick cooking spray
- Vegetable oil for frying
For the Cinnamon Sugar:
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Dough:
In a medium saucepan, heat the milk, butter, and salt over medium-high heat until it begins to steam and bubble around the edges, about 5 minutes. Remove from heat and let cool until lukewarm. - Activate the Yeast:
In a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water. Let sit until foamy, about 10 minutes. - Mix the Dough:
In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the remaining 1/3 cup sugar and eggs on medium-high until thick and pale, about 5 minutes. Switch to the dough hook, and add the milk mixture, yeast mixture, and flour. Mix on low speed until a soft dough forms, about 7 minutes. The dough should be slightly tacky but not sticky, so add more flour if needed. - Let the Dough Rise:
Turn the dough onto a lightly floured surface, shape it into a ball, and place it in a lightly buttered large bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until it doubles in size, about 2 hours. - Prepare the Baking Sheet:
Lightly coat a 13-by-18-inch rimmed baking sheet with nonstick spray. Turn the dough out onto the sheet and press it flat with your fingers until it’s about 1/2 inch thick, similar to making focaccia. Lightly coat the top of the dough with cooking spray, cover loosely with plastic wrap, and let rest at room temperature for 1 to 1 1/2 hours, or until doubled in size. - Make the Cinnamon Sugar:
In a shallow bowl, combine the sugar and cinnamon. Set aside. - Fry the Malassadas:
Heat vegetable oil in a medium saucepan over medium-high heat until it reaches 350°F (177°C) on a deep-fry or candy thermometer. Monitor the oil temperature to maintain a steady 350°F. - Shape and Fry the Doughnuts:
Using scissors or your hands, cut a 2- to 3-inch piece of dough from the baking sheet. Stretch the dough into a 4- to 5-inch circle and gently lower it into the hot oil. Fry, turning frequently, for 45 seconds to 1 1/2 minutes, or until golden brown and cooked through. Remove from the oil and drain on paper towels for 30 seconds. - Coat in Cinnamon Sugar:
Toss the warm doughnuts in the cinnamon sugar mixture until coated. Serve immediately.
Servings and Timing
This recipe makes approximately 24 malassadas.
Preparation time: 25 minutes
Cooking time: 20 minutes
Resting time: 4 hours
Total time: 4 hours 45 minutes
Variations
- Flavor Variations: Add vanilla extract or citrus zest (like lemon or orange) to the dough for extra flavor.
- Fillings: For a twist, try adding a sweet filling like jam or chocolate before frying the dough.
- Baked Version: If you prefer a lighter version, you can bake the malassadas at 375°F (190°C) for 15-18 minutes, although they won’t have the crispy, fried texture.
Storage/Reheating
- Storage: Malassadas are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, lightly toast or warm them in the oven at 350°F (175°C) for a few minutes. They won’t be as crispy as when freshly fried but will still be delicious.
FAQs
Can I use a different type of flour?
For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend, but the texture may change slightly.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Just add it directly to the dry ingredients without needing to dissolve it in water.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise for up to 24 hours. Bring it back to room temperature before proceeding with the second rise and frying.
How do I know when the oil is at the right temperature for frying?
Use a deep-fry thermometer to ensure the oil is at 350°F (177°C). You can also test the oil by dropping a small piece of dough in it—if it browns in about 1 minute, the oil is ready.
Can I freeze malassadas?
While they’re best fresh, you can freeze malassadas by wrapping them individually in plastic wrap and storing in a freezer-safe bag for up to 1 month. Reheat in the oven to restore some crispiness.
How do I keep the dough from getting too sticky?
If the dough feels too sticky, add more flour, but be careful not to add too much—just enough to make the dough manageable.
Can I use a different sugar coating?
Yes, you can try other coatings such as powdered sugar, maple sugar, or a mix of granulated sugar with cocoa powder for a chocolatey twist.
Can I make malassadas without a thermometer?
If you don’t have a thermometer, test the oil by dropping a small piece of dough in. If it browns in 1-2 minutes, the oil is at the right temperature.
Can I shape the dough in different forms?
You can shape the dough into different forms, such as rings or small balls, but be sure to adjust the frying time based on the size.
Can I use margarine instead of butter?
Yes, you can substitute margarine for butter, though the flavor may change slightly.
Conclusion
Malassadas are a must-try for anyone who loves doughnuts with a twist. These Portuguese doughnuts are light, crispy, and perfectly sweet, making them a delicious dessert or snack for any occasion. With the simple yet flavorful cinnamon sugar coating, they’re sure to be a hit with friends and family! Enjoy them fresh out of the fryer for the ultimate indulgence.
Malassadas | Portuguese Doughnuts
- Total Time: 4 hours 45 minutes
- Yield: Approximately 24 malassadas
- Diet: Vegetarian
Description
Malassadas are crispy, golden Portuguese doughnuts with a fluffy interior, coated in cinnamon sugar. These deep-fried treats are perfect for breakfast, dessert, or a sweet snack. Easy to make and irresistible, they’re sure to impress everyone at your next gathering.
Ingredients
For the Doughnuts (Malassadas):
1/2 cup whole milk
2 tablespoons unsalted butter, plus more for the bowl
3/4 teaspoon kosher salt
1 package active dry yeast (2 1/4 teaspoons or 1/4 ounce)
1/3 cup plus 1 teaspoon granulated sugar
2 tablespoons warm water (110°F / 43°C)
3 large eggs
3 1/2 cups all-purpose flour, plus more for the work surface
Nonstick cooking spray
Vegetable oil for frying
For the Cinnamon Sugar:
1 cup granulated sugar
1/2 teaspoon ground cinnamon
Instructions
-
Prepare the Dough:
In a medium saucepan, heat the milk, butter, and salt over medium-high heat until it begins to steam and bubble around the edges, about 5 minutes. Remove from heat and let cool until lukewarm. -
Activate the Yeast:
In a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water. Let sit until foamy, about 10 minutes. -
Mix the Dough:
In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the remaining 1/3 cup sugar and eggs on medium-high until thick and pale, about 5 minutes. Switch to the dough hook, and add the milk mixture, yeast mixture, and flour. Mix on low speed until a soft dough forms, about 7 minutes. The dough should be slightly tacky but not sticky, so add more flour if needed. -
Let the Dough Rise:
Turn the dough onto a lightly floured surface, shape it into a ball, and place it in a lightly buttered large bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until it doubles in size, about 2 hours. -
Prepare the Baking Sheet:
Lightly coat a 13-by-18-inch rimmed baking sheet with nonstick spray. Turn the dough out onto the sheet and press it flat with your fingers until it’s about 1/2 inch thick, similar to making focaccia. Lightly coat the top of the dough with cooking spray, cover loosely with plastic wrap, and let rest at room temperature for 1 to 1 1/2 hours, or until doubled in size. -
Make the Cinnamon Sugar:
In a shallow bowl, combine the sugar and cinnamon. Set aside. -
Fry the Malassadas:
Heat vegetable oil in a medium saucepan over medium-high heat until it reaches 350°F (177°C) on a deep-fry or candy thermometer. Monitor the oil temperature to maintain a steady 350°F. -
Shape and Fry the Doughnuts:
Using scissors or your hands, cut a 2- to 3-inch piece of dough from the baking sheet. Stretch the dough into a 4- to 5-inch circle and gently lower it into the hot oil. Fry, turning frequently, for 45 seconds to 1 1/2 minutes, or until golden brown and cooked through. Remove from the oil and drain on paper towels for 30 seconds. -
Coat in Cinnamon Sugar:
Toss the warm doughnuts in the cinnamon sugar mixture until coated. Serve immediately.
Notes
Dough Consistency: The dough should be soft and slightly tacky but not sticky. If it becomes too sticky while working with it, add a small amount of flour until you reach the desired texture.
Oil Temperature: Be sure to maintain the oil temperature at 350°F for optimal results. If the oil is too hot, the outside of the doughnuts will brown too quickly, leaving the inside raw. If it’s too cold, the doughnuts will absorb too much oil.
Fried Texture: Malassadas are best served immediately after frying, as the crispy coating is a signature feature. However, they are still delicious the next day if reheated in the oven.
Flavor Twist: You can experiment with different spices in the cinnamon sugar coating, such as cardamom, nutmeg, or even a little ginger, for a fun variation on the classic flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert Portuguese Cuisine Snack Fried Treats
- Method: Deep-Frying
- Cuisine: Portuguese Mediterranean
