Ana's Portuguese Malassadas Recipe

This Portuguese Malassadas recipe is great, I have eaten these on different occasions and it's one of the best I have tried.

Preparation time	40 min
Cooking Time	30 min
Ready In	4 h 10 min
Level of Difficulty	Easy
Servings	10

Malassadas are a type of Portuguese donut that are popular in Portugal, as well as in many Portuguese communities around the world, including Hawaii, where they are a popular treat. Malassadas are made from a simple dough of flour, sugar, eggs, yeast, milk, and butter, which is fried until golden brown and then dusted with powdered sugar.

Malassadas are traditionally eaten during the Carnival season in Portugal, which is the period leading up to Lent. They are a rich and indulgent treat that is meant to be enjoyed before the fasting and abstention of Lent begins. In Hawaii, malassadas are often eaten as a snack or dessert, and are sometimes filled with custard or other sweet fillings.

Ingredients

3 and 1/4 lbs of all purpose flour (11 and 3/4 cups)1 tablespoon of Crisco (vegetable shortening)6 eggs1 teaspoon of salt1 cup of sugar1/2 stick of butter1 and 1/2 tablespoons of active dry yeast1 lemon, zest2 cups of milk Get Portuguese ingredients

Directions

In a pan over medium low heat, add the milk, crisco and the butter and warm it up a little (or until the butter melts).
In a large bowl, add the sugar, eggs and lemon zest, salt and beat for a minute then add the warm milk and beat again.
In a small bowl, combine 1/2 teaspoon of sugar, the yeast, 3 tablespoons of warm water and let the yeast rise.
Add the flour and the yeast to the large bowl, mix and knead very well (about 15 minutes) and cover the bowl well.
Let it rise until doubled the size in a warm place (at least 3 hours).
Grease a working space and place medium sized balls of the dough on it.
Heat a pan with a good amount of oil (about 2 inches).
When the oil is hot, stretch out each ball of dough and lay it in the oil.
When golden brown, remove it from the oil and place it in paper towels.
When they are cold, sprinkle them with sugar and cinnamon.

Recipe Credit: Ana Neve
Photo Credit: Unknown

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Comments

Bruce

I cut the recipe in half but I think I lost track of how much flour I used. The dough seemed a bit try my moms was a bit wet and sticky as I remember. My mom used to make these for us as a treat. This is the closest recipe I found to what I remember my mom making although she didn’t put in the lemon neither did I. All and all they cam out pretty good. My wife who never had them thought they were really good. I will definitely make these again. Thanks for sharing.

1 month ago, Sunday, August 6, 2023

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