Fluffy Portuguese Sugar Donuts (Printable Version)
# What You'll Need:
→ Yeast
01 -
2¼ teaspoons active dry yeast (1 packet)
02 -
1 tablespoon sugar
03 -
¼ cup lukewarm water (95°-105°F)
→ Malasadas
04 -
4 cups all-purpose flour
05 -
½ cup sugar
06 -
½ teaspoon salt
07 -
1 cup lukewarm milk
08 -
4 large eggs, beaten
09 -
Oil for frying
10 -
1 cup sugar for coating
# Step-by-Step Directions:
01 -
In the bowl of your mixer add the yeast, 1 tablespoon of sugar and the ¼ cup of water. Mix with the dough hook or paddle attachment. Let it rest for 5 minutes, the mixture should be frothy on top. If not, start over with new yeast.
02 -
Add the flour, sugar, salt, milk, eggs to the bowl with yeast and mix with the dough hook attachment for 5 to 8 minutes. The dough is ready when it comes clean from the side of the bowl. If too sticky, add a bit more flour, a tablespoon at a time. The dough should be soft and smooth.
03 -
Place the dough in a lightly greased bowl, cover with a towel or plastic wrap and let it rise in warm, draft-free environment, until doubled in size, about 1 to 1½ hours.
04 -
Punch the dough in the center to release the air. Transfer the dough to a lightly floured surface and roll the dough into a 9x12-inch rectangle. Cut the dough into 12 pieces. Place onto a baking sheet lined with parchment paper.
05 -
Cover with a clean towel and let rise a 2nd time for another 30 minutes. If the dough pieces are too big, you can cut them in half, so you don't end up with gigantic donuts.
06 -
Pour oil in a large Dutch oven or heavy-duty pot and heat over medium heat to 350°F. Cook 3 to 4 donuts at a time, don't overcrowd the pot, about 1 to 2 minutes per side until puffed up and golden brown.
07 -
Transfer fried malasadas to a paper towel lined plate or bowl. Continue with remaining malasadas.
08 -
Roll malasadas in sugar and serve plain or with your choice of jams, lemon curd, custard, or dulce de leche.
# Helpful Notes:
01 -
Always check the expiration date on your yeast and make sure it hasn't expired!
02 -
To keep your yeast fresh and longer lasting, store unopened packages or jars in a cool or dry place such as your cupboard.
03 -
If your yeast mixture is not frothy on top, your yeast is dead and the dough will not rise. Start over with fresh yeast.
04 -
Don't pour used oil down the sink drain. Allow it to cool, pour it in an empty container and discard in the trash or reuse it.
05 -
Malasadas are best eaten the same day. To save them for the next day, store overnight in the fridge and reheat in a toaster oven.