Recipe Index

Ingredients

• 3 large eggs, room temperature, divided
• ¾ cup sugar, plus more for coating
• 5 Tbsp. unsalted butter, room temperature
• ¾ tsp. Diamond Crystal or ¼ plus ⅛ tsp. Morton kosher salt
• 5½ cups all-purpose flour, divided, plus more
• 4½ tsp. (2 packets) instant yeast
• ⅓ cup evaporated milk
• 2 tsp. vanilla extract
• Vegetable oil (for deep-frying)

Method

1. Beat 1 of the eggs with the sugar, room-temperature butter and salt in a stand mixer fitted with a dough hook on medium-low speed until blended.
2. Add 5 cups of the flour and the instant yeast, pulse to incorporate, then beat for 1 minute on medium.
3. Pour in 1 cup of warm water at 110°F to 120°F, the evaporated milk and the vanilla extract and beat until the mixture is well blended.
4. Beat in the remaining 2 eggs, then the last 1/2 cup of flour, and keep beating for about 10 minutes until the dough is smooth, soft and slightly sticky and begins to pull away from the sides of the bowl, adding a spoonful more flour only if it is very sticky.
5. Scrape the dough down, cover the bowl with plastic wrap and a towel and let it rise in a warm draft-free place for about 2 hours, until almost doubled.
6. Punch the risen dough down and cut it into 2 equal pieces.
7. Roll one piece on a lightly floured surface into a 12x16-inch rectangle and cut it lengthwise into 3 strips and crosswise into 4, giving twelve 4-inch squares; repeat with the second piece.
8. Heat vegetable oil to a depth of 1 1/2 inches in a large heavy pot to 350°F on a deep-fry thermometer.
9. Fry 2 or 3 squares at a time for about 3 minutes, turning once, until puffed and golden brown, and drain them on paper towels or a wire rack set in a baking sheet, bringing the oil back to 350°F between batches.
10. Sprinkle the warm malasadas generously with extra sugar and serve them warm or at room temperature.

Cook: 2 hours 40 minutes · Total: 2 hours 40 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data