What are Malasadas? Originally from Portugal, a Malasada is a doughnut without a hole. They are yeast-based dough balls that are rolled in sugar after being deep-fried. Sweet, light and fluffy. Once you start eating them, you can’t stop until they’re all gone.
Originally, Malasadas were not filled. I can say that they taste delicious on their own without a filling, but they are also excellent with a filling like pastry cream, whipped cream or curd. So just give it a try.
You can find this type of donuts in many countries and usually they have a filling. For example, Berliners in Germany, Munkkis in Finland or Bombolini in Italy. Of course, there are many more…! They all have one thing in common: So delicious.
Tools & Equipment
- 6cm / 2,4-inch cookie cutter
- Baking sheets
- Digital thermometer
- Dutch oven
- Fine-mesh strainer
- Large bowl
- Paper towels
- Parchment paper
- Paring knife
- Piping bag with a small plain tip
- Plastic wrap
- Rolling pin
- Skimmer
- Small bowl
- Stand mixer fitted with the whisk attachment and dough hook
- Wire rack
Recipe Tips
Temperature: The malasadas are done when they have a golden color. To ensure that they are fully cooked on the inside, the oil should have a temperature of 180°C / 350F when frying. When a batch is done, wait until the oil is back to temperature before frying the next batch.
Cooking Time: Depending on the size of the malasadas, it takes 2-3 minutes on each side at 180°C / 350°F until they are done. If you make the malasadas larger or smaller, you will need to adjust the cooking time.
Fillings: You can eat these malasadas plain, of course, and they are delightful if you just roll them in sugar. For a filling* you can use anything like pastry cream, jam, whipped cream or curd. Just make sure the filling isn’t too runny so it doesn’t spill out.
Ingredients for Malasadas
Step by Step Guide – How to Make Malasadas
Melt the butter. Combine yeast, 5g of sugar and warm water in a small bowl and let sit until foamy, for about 10 minutes.
In the bowl of a stand mixer beat eggs on medium until foamy, for about 2 minutes. Add yeast mixture, 100g of sugar, melted butter, milk, half & half and salt and beat on medium until combined, for about 2 minutes. Sift the flour.
Attach the dough hook and with the mixer running on low, slowly add the flour. Increase to medium and knead until the dough is smooth and no longer sticks to the bowl, for 8-10 minutes. Place the dough in a lightly greased bowl, cover and let proof until doubled in size, for 60-90 minutes.
Press the dough down and transfer to a lightly floured work surface. Roll out the dough to 2,5cm / 1-inch thick and use a cookie cutter to cut out 12 pieces or alternatively divide the dough into 12 pieces and shape into balls.
Place on a baking sheet, lined with parchment paper, cover and let proof until doubled in size, for 30-60 minutes. Add the oil to a dutch and attach a digital thermometer. Wait until the thermometer shows 180°C / 350°F. Pour the remaining sugar into a bowl or baking sheet. Place a wire rack on a baking sheet and line with paper towels.
Place malasadas in batches in the oil and fry for 2-3 minutes until puffed and golden. Flip and fry the other side for 2-3 minutes, until puffed and golden. Use the skimmer to put the malasadas on the paper towel and let cool for a few minutes.
Roll the slightly cooled malasadas in sugar until completely covered, then place on the wire rack. With a knife cut into the side of the malasadas. Place the filling in a piping bag with a small plain tip and pipe the filling into the malasadas.
Storage: Malasadas are best eaten the day they are made. You can keep them in an airtight container at room temperature for up to 2 days. They will last in the fridge for up to 1 week. Reheat them in the oven for a few minutes before serving.
My Summary for Malasadas
Difficulty: Simple.
Taste: These malasadas taste sweet and the ones with the mango curd filling also taste fruity.
Texture: They have a slightly crispy exterior and are a soft and fluffy inside. So light and incredibly delicious.
Time: Making the dough takes about 30 minutes, rolling out and cutting the dough or shaping the balls takes about 15 minutes. After frying, rolling in sugar and filling them takes another 15 minutes. Luckily, after that you can enjoy them right away. However, there are two stages of proofing, which together take about 2 hours.
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