Malasadas Recipe

Warm milk: Used to activate the yeast and create a tender dough.

Active dry yeast: Essential for the dough to rise and become fluffy.

Sugar: Adds sweetness to the dough and is also used for coating the finished malasadas.

Beaten eggs: Provide structure and richness to the dough.

Melted butter: Adds flavor and moisture to the dough.

All-purpose flour: The main structure of the dough, giving it the right texture.

Salt: Enhances the flavor of the dough.

Vegetable oil: Used for frying the malasadas to a golden brown.

Sugar for coating: Adds a sweet, crunchy exterior to the finished malasadas.

When preparing yeast dough, ensure that the milk is warm but not hot, ideally around 110°F. This temperature activates the yeast without killing it, leading to a better rise. Additionally, when kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten, resulting in a smoother and more elastic dough.

• warm milk - Substitute with warm almond milk: Almond milk provides a similar texture and moisture content, making it a good dairy-free alternative.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing, simplifying the process.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though it may slightly alter the flavor.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) provide a similar binding effect for a vegan option.

• melted butter - Substitute with coconut oil: Coconut oil offers a similar fat content and can add a subtle coconut flavor.

• all-purpose flour - Substitute with gluten-free all-purpose flour: Gluten-free flour blends are designed to mimic the properties of regular flour for those with gluten sensitivities.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• sugar for coating - Substitute with cinnamon sugar: Cinnamon sugar adds a warm, spicy flavor that complements the sweetness of the malasadas.

• Allow the malasadas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the malasadas in an airtight container. If stacking, use parchment paper between layers to avoid sticking.
• Store the container at room temperature for up to 2 days. For longer storage, consider freezing.
• To freeze, arrange the malasadas in a single layer on a baking sheet and place in the freezer for about 1-2 hours until solid.
• Once frozen, transfer the malasadas to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the malasadas at room temperature for about 1 hour.
• For a freshly-made taste, reheat the thawed malasadas in a preheated oven at 350°F (175°C) for 5-7 minutes.
• Optionally, roll the reheated malasadas in sugar again to restore their sweet coating.

• Preheat your oven to 350°F (175°C). Place the malasadas on a baking sheet lined with parchment paper. Warm them in the oven for about 5-7 minutes until they are heated through and slightly crispy on the outside.

• For a quick reheat, use a microwave. Place the malasadas on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as they can become chewy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the malasadas in the basket in a single layer. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the malasadas in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through and slightly crispy.

• If you prefer a steam method, place the malasadas in a steamer basket over boiling water. Cover and steam for about 3-5 minutes until they are heated through. This method helps retain moisture and softness.

• Mixing bowl: A large bowl used to combine the ingredients for the dough.

• Measuring cup: Used to measure the milk and flour accurately.

• Measuring spoons: Essential for measuring the yeast, sugar, and salt.

• Whisk: Useful for beating the eggs and mixing the ingredients together.

• Wooden spoon: Handy for stirring the dough mixture.

• Stand mixer: Optional, but can be used to knead the dough more efficiently.

• Kitchen towel: Used to cover the dough while it rises.

• Frying pan: Necessary for frying the malasadas.

• Thermometer: Helps to ensure the oil is at the correct temperature for frying.

• Slotted spoon: Ideal for removing the malasadas from the hot oil.

• Paper towels: Used to drain excess oil from the fried malasadas.

• Plate: For placing the malasadas after they are fried and drained.

• Rolling pin: Useful for shaping the dough into small balls.

• Baking sheet: Can be used to place the dough balls before frying.

• Sugar bowl: For holding the sugar that the malasadas will be rolled in.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This reduces prep time and ensures a smoother cooking process.

Use a stand mixer: Knead the dough with a stand mixer to save time and effort compared to kneading by hand.

Proof in a warm place: Speed up the rising process by placing the dough in a warm, draft-free area.

Preheat oil while dough rises: Start heating the vegetable oil while the dough is rising to save time.

Fry in batches: Fry multiple malasadas at once to reduce overall cooking time.