Recipe Index

Ingredients

• bread flour (2 1/4 cups)
• sugar (1/4 cup), plus (1 cup) for coating
• 2 1/4 tsp instant or rapid-rise yeast
• 1/2 tsp salt
• whole milk (3/4 cup), lukewarm
• 2 large eggs, at room temperature
• 2 tbsp unsalted butter, melted and cooled
• 1 tbsp vegetable oil, for the bowl and hands, plus about 2 qt for frying

Method

1. Whisk the flour, 1¾ oz sugar, yeast and salt together in a large bowl. Add the milk, eggs and melted butter and mix to a shaggy dough.
2. Knead for 8-10 minutes until smooth, soft and elastic; the dough should be slightly tacky but not sticky.
3. Place in a lightly oiled bowl, cover, and leave to rise in a warm place for 1 1/2-2 hours until doubled.
4. Turn the dough out, divide into 12 equal pieces (about 1¾ oz each) and roll each into a smooth ball.
5. Set the balls on a parchment-lined tray, cover loosely, and proof for 45-60 minutes until puffy.
6. Heat the vegetable oil in a deep pan to 350°F.
7. Gently stretch each ball into a rough disc about 3½ in across, keeping the centre slightly thinner, and lower it into the oil. Fry in batches of 3-4 so the oil stays hot.
8. Fry for about 2 minutes per side until deep golden and puffed, turning once.
9. Lift out with a slotted spoon, drain briefly on kitchen paper, then roll generously in the coating sugar while still hot.
10. Serve warm, as soon as possible after frying. Makes 12 malasadas.

Total: 4 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data