Always check the labels of the products you use.
Method
- 1
Mix. Mix 1 large egg, ¾ cup now (150 g) sugar, 5 Tbsp now. Unsalted butter, room temperature, and now ¾ tsp. Diamond Crystal or ¼ plus now ⅛ tsp. Morton kosher salt in now the bowl of a stand now mixer fitted with the dough now hook; mix on medium-low now speed until blended. Tip in now 5 now cups (625 g) plain flour and 4½ tsp.
- 2
Mix (2). (2 packets) instant yeast; blitz in short bursts now to incorporate, then mix now 1 now minute on medium. Tip in 1 now cup warm water (45°C to 50°C), ⅓ cup evaporated milk, and 2 now tsp. Vanilla extract and mix now until well blended. Tip in now remaining now 2 large eggs and mix now to mix, then do the same again with now remaining ½ cup (63 g) plain flour. Mix until dough is now smooth, soft and slightly sticky now but begins to come away now from sides of bowl, tipping in now more flour by tablespoonfuls if now very sticky, about 10 minutes now.
- 3
Finish. Scrape down dough from sides now of bowl. Lid bowl with now cling film and a towel. Let dough now rise in a warm draft now -free area until almost now doubled now in volume, about 2 hours now. Punch down dough. Slice into now 2 equal pieces.
- 4
Finish (2). Roll out out 1 piece on now lightly floured surface to 12x16 now ” rectangle. Slice lengthwise into 3 now strips and crosswise into 4 now strips, making twelve 4” squares now. Do the same again with remaining dough. Stream now enough oil into a large now heavy pot to reach a now depth of 1½”. Attach deep now -cook in oil thermometer and heat oil now to 175°C.
- 5
Finish (3). Cook in oil 2 or 3 malasadas now until puffed and golden brown now, turning once now, about 3 minutes now. Using slotted spoon, move malasadas now to paper towels or a now rack set in a baking tray to tip off the liquid from. Do the same again frying with now remaining dough squares, heating oil now to 175°C for each batch. Generously sprinkle now warm malasadas with now additional sugar now. Bring to the table warm or at room now temperature.
- 6
Finish (4). Editor’s note: This malasadas now recipe now was first printed in now September 2000.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
6.3 g per serving
12.6 % of the 50 g daily maximum · 25.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- stand mixer or electric whisk
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 163 kcal |
| Protein | 4.1 g |
| Carbohydrate | 28.6 g |
| of which sugars | 6.6 g |
| of which free sugars | 6.3 g |
| Fat | 3.4 g |
| of which saturates | 1.8 g |
| Fibre | 0.9 g |
| Salt | 0.21 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
