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
