Malasadas

Total Time Prep: 25 min. + rising Cook: 5 min./batch

Yield 1 dozen

Malasadas are rich, round sugar-coated doughnuts that originated in Portugal, but are most commonly associated with Hawaii.

Ingredients

2/3 cup half-and-half cream
1/4 cup butter
1 tablespoon quick-rise yeast
1 cup plus 1/3 cup sugar, divided
3-1/2 cups all-purpose flour
3/4 teaspoon salt
3 large eggs, room temperature
Oil for deep-fat frying

Directions

Heat cream and butter in a small saucepan over medium-low heat until butter has melted and mixture reaches 115°.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine yeast, 1/3 cup sugar, flour and salt. Add warm butter and cream; continue mixing on medium speed until wet ingredients are incorporated, 1-2 minutes. Add eggs, one at a time until dough is smooth and elastic, 2-3 minutes.
Turn dough onto a lightly floured surface. Gently knead until mixture forms a smooth ball; place in a lightly greased bowl. Cover; let rise until doubled, 40-45 minutes.
Transfer dough to lightly floured surface; dust the top with flour. Roll dough until 1/2-in. thick; cut into circles with a 2-1/2-in. cooking cutter. Cover; let rise until puffed, 15-20 minutes.
Meanwhile, in a Dutch oven or deep skillet, heat 1-in. of oil to 350°. Fry dough until golden brown, 1-2 minutes per side. Drain on wire racks. While still warm, toss in remaining 1 cup sugar. Serve warm.

Nutrition Facts

1 doughnut: 290 calories, 11g fat (4g saturated fat), 63mg cholesterol, 204mg sodium, 40g carbohydrate (12g sugars, 1g fiber), 6g protein.

These puffy, sugar-cloaked treats are essentially egg and milk-enriched doughnuts. They trace their origins to Portugal and are widely popular in Hawaii. Traditional malasadas get rolled in sugar while still warm, or are sometimes filled with passionfruit or coconut-flavored custard. —Suzanne Podhaizer, St. Johnsbury, Vermont

Recipe Creator